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!

Ingredients:
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

Methods:

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

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