Stuffed Sweet Potatoes Recipe
Story
Imagine a cozy, fall evening with the scent of roasted sweet potatoes wafting through your kitchen. Stuffed Sweet Potatoes, a warm and comforting dish, brings a touch of homey comfort to any meal. The sweet potato, with its natural sweetness and creamy texture, is an ideal vessel for a variety of flavorful fillings. Originating from the Southern United States, where sweet potatoes are a staple, this dish has evolved to include a wide range of ingredients that highlight the versatility of this humble root vegetable. Picture perfectly roasted sweet potatoes, split open and generously stuffed with a savory mixture of beans, vegetables, and spices. Each bite offers a delightful contrast between the sweet, tender flesh of the potato and the hearty, seasoned filling. Whether served as a main course or a side dish, Stuffed Sweet Potatoes are a nutritious and satisfying option that embodies the essence of comfort food.
Contents
3 medium/large sweet potatoes
1 1/2 cups cooked quinoa
2 tablespoons dried cranberries
2 tablespoons of walnuts
2 tablespoons pepitas
1/4 teaspoon salt and pepper
1/2 cup chickpeas, optional
Method
1. Scrub and wash your sweet potatoes. Pierce your potato and microwave on high for 5-7 minutes or until tender.
2. Combine your grains in a large bowl, I used quinoa but rice would be great too.
3. Add walnuts, dried cranberries, pumpkin seeds, salt and black pepper and mix.
4. You can also add vegetable protein (optional) chickpeas or white beans.
5. Stuff the sweet potatoes and drizzle with your favorite sauce. I love using creamy garlic tahini sauce.
Entertainment!