Sweet potatoes stuffed with strips of veal


  • 400 grams veal schnitzel
  • 4 large sweet potatoes
  • 1 tbsp five-spice powder
  • 3 tbsp peanut oil
  • 4 sprigs of coriander
  • ½ tsp chilli powder
  • 2 cloves of garlic
  • 4 tomatoes
  • 2 shallots
  • 100 grams tin of sweetcorn
  • 2 tsp lime juice
  • 1 tsp brown sugar
  • freshly ground pepper
  • salt to taste
  • Extra tinfoil 
0 - 30 minutes
veal schnitzel


Pre-heat the oven to 200°C (392°F). Wash the sweet potatoes and prick holes in them. Wrap each potato in tinfoil, place the potatoes in the centre of the oven and bake for about 35 minutes.

In the meantime, cut the veal schnitzels into strips, going with the grain. Mix the five-spice powder with two tablespoons of peanut oil and marinade the strips of veal in this mixture. Remove the coriander leaves from their stalks, wash them and chop them finely. Peel the cloves of garlic and chop finely. Wash the tomatoes, remove stalks, cut into quarters, remove the seeds and dice the flesh. Chop the shallots finely. Drain the sweetcorn in a sieve.

Mix all the ingredients together, then add the lime juice, the brown sugar and salt and pepper to taste. Heat a non-stick frying pan, add a tablespoon of peanut oil and fry the strips of veal, tossing frequently.

Remove the sweet potatoes from the oven, take them out of the tinfoil and cut the potatoes crosswise. Press the soft potato to the sides slightly to make a well in the middle. Spoon the vegetable mixture into the potato and lay the strips of veal on top. Serve immediately.

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