Savory Stuffed Sweet Potatoes with Zesty Herb Sauce

Preheat your oven to 180°C (350°F).

Prick the sweet potato skins multiple times with a fork.

Rub the potatoes with olive oil and a sprinkle of sea salt.

Bake the sweet potatoes for 1 hour or until a knife slides easily through the center.

Sauté the diced yellow and red onions in a pan with olive oil.

Add the minced meat to the pan and brown thoroughly.

Stir in the tomato concentrate and cook for 1 minute.

Add the diced red bell pepper and zucchinis to the meat mixture.

Season with salt, black pepper, cumin, and cayenne pepper.

Pour in the diced tomatoes and stir.

Add the dark chocolate chips to the ragout to deepen the flavor.

Simmer the ragout on low heat until the vegetables are tender.

Whisk together the mayonnaise, quark, Greek yogurt, minced garlic, and chopped fresh chives in a small bowl.

Season the sauce with salt and black pepper to taste.

Slice the baked sweet potatoes down the middle.

Mash the insides slightly with a fork.

Generously fill each potato with the meat ragout.

Top with a dollop of the herb sauce.

You can also finish with a sprinkle of fresh parsley.