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Tomatoes stuffed with Sweet Potato & Pine Nuts

Studies show that pine nuts help with weight loss because they contain pinolenic acid, which triggers the release of an appetite-suppressing hormone.

    This combination does not exist.


    Crème Fraiche 25.0 grams

    Crème Fraiche

    Parmesan 50.0 grams

    Parmesan

    Pine Nuts 15.0 grams

    Pine Nuts

    Sweet Potato 125.0 grams

    Sweet Potato

    Tomato 400.0 grams

    Tomato

    Arugula 65.0 grams

    Arugula

    Garlic 6.0 grams

    Garlic

    Tarragon 5.0 grams

    Tarragon

    Fresh Thyme 5.0 grams

    Fresh Thyme


    • Time : 30.0 mins
    • |
    • Calories: 332.0 kcal
    • |
    • Protein : 14.0 g
    • |
    • Fat : 17.0 g
    • |
    • Carb. : 36.0 g
    Mise en Place
    Preheat oven to 200°C – Gas Mark 6 - 450°F

    Prepare the vegetables as follows:

    Tomatoes: wash, dry and the cut off the tops. Then hollow out the insides, thrown away the seeds
    Sweet Potato: wash, dry, peel and cut into dices
    Garlic; peel and crush
    Thyme, Fresh; wash, dry and chop
    Tarragon, Fresh; wash, dry and chop
    Arugula; wash and dry
    Bake Sweet Potato
    Toss the sweet potato in olive oil. Season with salt and pepper. Then place onto an oven proof dish, along with the garlic. Roast in the oven for 25 minutes or until it turns soft.
    Make Stuffing
    Once the sweet potato is done, mash the sweet potato and garlic. Mix in the crème fraiche, chopped herbs and some pine nuts.
    Stuff and Grill Tomatoes
    Spoon the mixture into the hollowed out tomatoes. Top with parmesan, drizzle some olive oil over the tomatoes and return to oven. Bake till the parmesan has melted (10 minutes roughly). Take it out of the oven and serve.

    Lightly dress the Arugula with extra virgin olive oil and season and you’re ready to serve !