Ingredients:
Sweet potato – 1 pc.
Stracciatella – 80 g
Truffle oil – 3 g
Ground almonds – 10 g
Cooking method:
Rinse sweet potatoes thoroughly, dry with a napkin and make a few pricks with a fork. Wrap the sweet potato in foil and bake for 30-40 minutes in the oven at 180C.
Cut the finished sweet potato lengthwise, slightly “open” and place in the center of the plate. Top with 3-4 tablespoons of stracciatella, drizzle with truffle oil and sprinkle with ground almonds.
Advice: If you wish, you can replace stracciatella with buratta. In this case, when serving, make an incision on the buratta so that the creamy sauce pours over the sweet potato. Truffle oil can be replaced with a more familiar olive oil, in which case add a little lemon zest for an interesting fresh citrus hue. Instead of almonds, pine nuts, ground hazelnuts, or even pumpkin seeds are great.