Wash the sweet potato and pierce several times with a fork or knife. Place on a baking tray and bake at 200°C for 30-45 minutes. (Test with a knife if the potatoes are completely soft.)
Prepare the filling about 15 minutes before the end of the cooking time:
Heat a tablespoon of olive oil and sauté the onion rings over medium heat for about 5 minutes and set aside. Heat one or two tablespoons of olive oil in the pan again and sauté the mushrooms for about 5 minutes. Season with salt, pepper and lemon juice and taste. Set aside and keep warm if necessary.
Remove the baked sweet potatoes from the oven and cut open. Fill with cabbage, onion rings and mushrooms. Drizzle with sour cream or vegan dip and sprinkle with herbs.
For 2 people:
2 large sweet potatoes
200 g mushrooms (e.g. herb mushrooms or button mushrooms), cleaned and cut into slices
1 red onion, cleaned and cut into thin rings
4-6 tbsp SUUR Garlic & Pepper Love Craft herb
4 tbsp sour cream, add a squeeze of lemon juice and salt to taste
alternatively: vegan dip: mix 2 tbsp oat yoghurt, 1 tbsp vegan mayo, 2 tbsp soy milk, season with salt and lemon juice
salt, pepper, lemon juice