Veggie-Stuffed Sweet Potatoes
April 22, 2010 § Leave a comment
I’ve never been one to croon over a twice-baked potato. I like mashed potatoes; I like baked potatoes; I really like butter and cheese. But somehow, all together, the ingredients unite on my taste buds to form a perfect zero sum.
So, it won’t come as a surprise that when I peruse a cookbook, I breezily flip-past any potato recipe that involves “stuffing.” That is, up until last week, when I happened upon a new potato recipe – or really – a new potato use. I was spending extra time scanning the remaining pages of my favorite Mollie Katzen book and came across a short section, way in the back, that offers suggestions for using up extra veggies. One of Mollie’s ideas is to slice a baked potato in half and stuff it with a heap of cooked vegetables. I tweaked this idea slightly: At the time, my bottom fridge drawer was teaming with potatoes – Yukon Golds, baby ones with red skins and two lean yams. I opted for the later. An hour later, beneath two sagging Queen Palms, I ate a hollowed-out roasted yam, stuffed with sauteed baby onions & sweet peppers, corseted with Parmesan cheese. I ate a second helping the next day at room temperature – I was in a work meeting – and it was, incredibly, even better. The flavors seemed to heighten during it’s overnight chill in the fridge.
This recipe is extremely flexible and simple: Roast a couple yams or sweet potatoes, cut them in half, scoop out most of the innards and fill them with your favorite hot veggie stir-fry. Top with cheese. Pop back in the oven, under the broiler for a few minutes until the cheese bubbles and crisps. And there you have it: a new take on a stuffed potato that’s both vibrant and delicious!
2+ yams/sweet potatoes
1.5 cups sweet pepper, diced
1 cup red onion/shallot, diced
2 teaspoons garlic, finely chopped
1 tablespoon olive oil
sea salt, pepper
1/8 cup Parmesan cheese
1. Preheat oven to 375 degrees. Pierce raw sweet potatoes with a fork several times to allow steam to escape. Place in a rimmed baking tray (sweet potatoes are notorious for leaking) and bake for 45-60 minutes until a fork easily pierces the skin and sinks into the center of the sweet potato. When fully cooked, cool on the counter for a few minutes.
2. While potatoes are baking, prepare “stuffing.” Heat oil on medium-high heat and wilt onions with a bit of salt and pepper until translucent, about 5-7 minutes. Add garlic and sweet pepper and saute until soft (about another 7 minutes).
3. When sweet potatoes are cool enough to handle, slice in half and scoop out 2/3rds of the “meat.” Set aside for another recipe. Fill holes with vegetables. Top with cheese. Increase oven heat to broil and bake an additional 3-6 minutes, until cheese is bubbly and crispy. Remove and let sit for a couple of minutes; serve warm.
Diet Notes: Gluten-free, nut-free