Sweet potatoes stuffed with tuna and butter beans

I chose peaches and nectarines for this recipe because they complement the creaminess of the yoghurt, but then I tried it with watermelon on its own - it was also refreshingly tasty.

Cooking instructions

1. Cut the sweet potatoes deeply lengthwise. Bake generously sprinkled with oil and a little salt in a 180°C (with wind)/200°C (without wind) oven for 1 hour.
2. Mix the filling ingredients. Crush the inside of the baked sweet potatoes slightly with a fork and fill with the filling. Enjoy!