Rub the sweet
potatoes with a little olive oil and sprinkle lightly with coarse salt.
Bake in the oven at 190 ºC for 30 – 40 minutes or until tender.
from oven and set aside to cool a little.
When cool enough to handle,
cut a piece straight off the one end of each sweet potato so that it can
stand upright. Cut the other end on a diagonal slant.
hollow them out and stand them upright on a serving platter with the
diagonal end facing uppermost.
Brush the insides with melted butter and
place in a low oven to keep warm.
Reserve the insides and other bits of
sweet potato for thickening a soup or something you plan to cook
In a saucepan,
combine the seafood mix, hake, haddock and stock. Bring to a boil, cover
and simmer for 2 – 3 minutes until the fish is cooked.
Meanwhile, in a pan, heat the 15 ml olive oil and add the onion and sauté until golden. Add to the fish.
the cream, mustard and corn flour and add to the fish mixture.
Bring to a
boil and cook, stirring carefully, until thickened.
Stir in the cheese
Season to taste, spoon the mixture into the sweet potatoes
For more of I love cooking
's recipes click here