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Stuffed sweet potatoes, cheese and hazelnut oil


  • 4 sweet potatoes
  • 2 cloves of garlic
  • 8 tablespoons cottage cheese
  • 1 bunch of coriander
  • 1 tablespoon of mustard
  • 200 g cooked chickpeas
  • 100 g fresh goat cheese
  • 4 tablespoons hazelnut oil: order online
  • salt
  • pepper


10 minutes of preparation – 1 hour of cooking – 4 persons


  • Brush your sweet potatoes under cold water to remove impurities.
  • Boil water in a large pot (that can hold your whole sweet potatoes).
  • Cook the halved sweet potatoes for about 15 minutes in the boiling water.
  • Preheat your oven to 220°C.
  • In a large baking dish, place your halved sweet potatoes lengthwise.
  • Add a drizzle of hazelnut oil, salt and pepper.
  • Bake in the oven for 30 minutes (or 45 minutes if the potatoes are large).
  • Rinse and chop the fresh coriander. Then peel, degerm and finely chop the garlic.
  • Prepare the sauce by mixing together the cottage cheese, drained chickpeas, fresh cheese, garlic, coriander and mustard. Add salt and pepper to taste.
  • Take the sweet potatoes out of the oven, add the topping and put them back in the oven for 15 minutes at 200°C.
  • Enjoy hot with a drizzle of hazelnut oil before serving!