Sweet potato with Italian filling

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These baked sweet potatoes have an Italian twist because they are filled with Parma ham, pine nuts and pesto.



 Heat the oven to 220 degrees. Wash the sweet potatoes well and pat dry. Poke holes in it with a fork. Drizzle them in a bowl with a little oil and some salt and pepper and toss together.

 Spread them on a baking tray lined with baking paper and put them in the oven for about 40 minutes. Then cut them just not completely open and fill them with arugula, pesto, Parma ham, halved cherry tomatoes, Parmesan cheese and pine nuts.

 Tip: wrap them in aluminum foil and roast them on the BBQ instead of in the oven.

Source: Leukerecepten by leukerecepten-nl.
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