Crispy sweet potato kumpir with herb quark

Crispy sweet potato kumpir (Turkish-style stuffed baked potato) with herb quark: oven-roasted sweet potatoes, creamy quark, sweetcorn, cucumber, cherry tomatoes and fresh chives.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 50 min
• Total time: 65 min
• Calories: 410 kcal per serving
• Protein: 18 g
• Fat: 10 g
• Carbs: 65 g

Ingredients

• 2 sweet potatoes
• 1 tbsp olive oil
• 250 g quark
• 1 clove of garlic
• 100 g sweetcorn
• 100 g cherry tomatoes
• 1 cucumber
• 1 tbsp lemon juice
• 1 bunch of chives
• 1 pinch of sea salt

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Scrub the sweet potatoes thoroughly, prick them with a fork and rub them with the olive oil.
2. Bake the sweet potatoes on a baking tray at 200 °C for 45–50 min, until soft and the skin turns slightly crisp.
3. Meanwhile, make the herb quark. Mix the quark with the crushed garlic, lemon juice, chives and a small pinch of sea salt.
4. Prepare the veg. Dice the cucumber, chop the cherry tomatoes and drain the sweetcorn well.
5. Cut the baked sweet potatoes open lengthways, carefully press them open and fluff up the inside with a fork. Season the flesh lightly with sea salt.
6. To serve, fill the sweet potatoes with the herb quark and scatter the sweetcorn, cucumber and cherry tomatoes on top.

Good to know

Crisp outside, soft and creamy inside – that's sweet potato at its best. This is uncomplicated oven food that's hearty and tastes fresh.

Swaps

Quark → skyr (similar protein content). Sweetcorn → chickpeas (also provide fibre and plant protein). Cucumber → pepper (contains vitamin C). Olive oil → avocado oil (a similarly mild fat for high heat).

Allergens

Contains milk (quark); good for children if the garlic is kept mild, and fine in pregnancy as long as the dairy is made from pasteurised milk.