Sweet potato stuffed with blue cheese, bacon, dates and walnuts, Ada Parellada's recipe

Today the chef from the Semproniana restaurant brings us a very simple autumn dish: sweet potato stuffed with blue cheese, bacon, dates, and walnuts.

Ingredients

• 2 or 3 sweet potatoes
• 50 g of walnuts
• 70 g of dates
• 100 g of smoked bacon in strips
• 1 mozzarella
• 100 g of blue cheese
• Salt
• Olive oil

The recipe, step by step

• We cut the sweet potatoes lengthwise and score them in a lattice pattern. We salt them and drizzle them with oil. We bake them for about 40 minutes at 180 ºC.
• We cook the smoked bacon without any oil, in the pan, over low heat, until it browns.
• We scoop out the flesh of the sweet potatoes and mix it with the chopped walnuts and dates.
• We cut the mozzarella and the blue cheese into cubes. We reserve a part of the mozzarella and the blue cheese to finish the dish.
• We empty the sweet potatoes and mix them with the walnuts, dates, bacon, mozzarella, and blue cheese.
• We fill the sweet potatoes with the mixture. We finish with the reserved mozzarella and blue cheese.
• Bake for ten minutes and it will be ready.