Baked Sweet Potatoes light and colorful

1 Wash 2 sweet potatoes and 4 potatoes, place them on a bed of coarse salt and bake in the oven at 355°F (180°C) for approximately 45 minutes.

2 Scoop out the flesh from the sweet potatoes and potatoes while keeping the skins, mix the flesh together then add the heavy cream, mustard and chives.

3 Season to taste, then fill the potato skins. All that's left is to put them back in the oven before serving. Originally, these potatoes are served with a sweet and savoury dish, but you can also serve them with barbecue or roasted meat. To scoop out the potato flesh, either cut them in half or remove a small lid and empty the skins with a small spoon. Fill the skins with a piping bag fitted with a fluted tip and replace the small lid.