Vicky Martín Berrocal's Stuffed Sweet Potatoes: 90 Minutes in the Oven at 180 Degrees, Minced Meat, Avocado and Ricotta

Spanish businesswoman and fashion designer Vicky Martín Berrocal shared the recipe on social media while announcing the second season of her documentary reality show "Las Berrocal". She cooked while dancing and singing along to Jennifer Rush's "The Power of Love", using a kitchen utensil as a microphone. About the dish she says: "This is the dish I repeat most during the week."

Ingredients

• 3 sweet potatoes, halved lengthways - six halves
• olive oil
• salt and pepper
• onion, finely chopped
• minced meat, seasoned in advance
• a splash of red wine
• ripe avocado, in pieces
• ricotta

Method

1. Arrange the six halves in a baking tray, well spaced, cut side up. Drizzle with olive oil and season with salt and pepper.
2. Bake for 90 minutes at 180 degrees.
3. While they bake, fry the onion in a little oil in a wide pan. Add the minced meat, and while it fries, pour in a little red wine and let the alcohol evaporate.
4. Take the sweet potatoes out of the oven. Gently mash the soft flesh with a fork and make a hollow.
5. Put two spoonfuls of meat in each hollow, with pieces of avocado and ricotta on top. Finish with salt, pepper and a little olive oil.

Ninety minutes sounds like a lot, but during that time the oven is working and you aren't. Choose sweet potatoes of similar size so they bake evenly, and leave the bigger ones in a little longer. Check whether they're done with a knife: it should go in without resistance. Keep the skin whole, because it's the bowl the dish is served in. You can also bake the sweet potatoes whole and open them once they soften.

If you don't want minced meat, there are substitutes: shredded chicken, sautéed mushrooms or chickpeas. Cumin, sweet paprika or curry will give it a different character. For a gratin version, use mozzarella or grated cheese instead of ricotta and put them back in the oven until the cheese melts and browns. A few drops of lemon juice or a little grated lemon zest at the end wakes up the whole dish.