Sweet Potato Kumpir with Goat Cheese Dip and Grapes

For the sweet potato kumpir with goat cheese dip and grapes, first preheat the oven to 180 °C top and bottom heat. Line a baking tray with baking paper.

Wash the sweet potatoes well, pat dry and prick them deeply several times with a fork. Place the sweet potatoes on the baking sheet, drizzle with olive oil and bake in the oven for 60-75 minutes. If needed, leave the sweet potatoes in the oven a little longer until they are tender.

For the dip, mix the fresh goat cheese with the sour cream, lemon juice and vinegar. Peel the garlic and squeeze it through the press. Season the dip with salt and pepper to taste.

For the filling, wash the grapes and drain well. Cut the dried tomatoes into pieces. Wash, clean and chop the hot peppers. Wash the chives, shake dry and cut into very fine rolls. Wash the radicchio leaves, pat dry and cut into very fine strips. Coarsely chop the walnuts.

Remove the sweet potatoes from the oven, place each on a piece of aluminum foil and make deep cuts down the center lengthwise, but do not cut through. Push the sweet potatoes apart a bit, loosen the flesh inside a bit, top with butter flakes, salt and pepper. Fill in the radicchio strips and drizzle with 2 tablespoons of dip. Fill the sweet potatoes with the grapes, dried tomatoes, chili peppers and walnuts.

Season everything with salt, pepper and chili flakes and place the sweet potato

Preparation Tip:

Serve sweet potato kumpir with goat cheese dip and grapes as a main dish or side dish.

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