05 February 2012

stuffed sweet potatoes

Sweet potatoes are a staple in our home.  Not only does my husband request them on a bi-weekly basis, but our pup loves them mixed in with her kibble.  I don't know what it is about this orangey, sweet, starchy root, but I just go ga-ga over them.

My personal favorite is the simple oven-baked sweet potato.  As they bake, the natural sugars caramelize and the skin gets all nice and crispy.  *swoon!*  We typically can't hold off and just eat them straight out of the oven.  But this time I decided to mix things up a bit.  

Enter the dreaded brussels sprout.  Ahhhhh!

This veggie has a notoriously bad name.  And honestly, I can't stand them steamed.  But a marvelous thing happens when you grill them....they become yummy!  They lightly charred and crisp outsides completely change the flavor.  When used in this recipe, you can hardly even taste them.  They become more of a textural element than flavor star.  Remember, the recipe is called stuffed sweet potatoes, and that's the star of the show!

This bad boy is a meal in his own right.  But if you're craving some protein, try a couple grilled chicken tenders on the side.  

Stuffed Sweet Potatoes (2 servings)
  • 2 sweet potatoes
  • 1 c brussels sprouts (I used frozen & thawed them out)
  • 2 tbs reduced fat feta or blue cheese
  • 2 tbs craisins
  • 2 tbs walnuts
Position 2 racks in upper and lower thirds of your oven and pre-heat to 400 degrees.  Wash your potatoes and pierce skins with a fork several times.  Line an baking sheet with aluminum foil (for easier clean up) and place on lower rack.  Put potatoes on upper rack and bake for 40-45 minutes, until potatoes are soft when pierced with a fork.

When the potatoes have about 10 minutes left, place a pan on medium-high heat.  While it is heating, cut your brussels sprouts in half.  Spray heated pan with non-stick and add brussels.  I used non-stick instead of olive oil because I wanted my brussels to get crispy rather than soggy.  Grill for 8-10 minutes, or until they are crispy and slightly charred on the outside.  

Remove sweet potatoes from the oven and place on two plates.  Cut a slit lengthwise down the potato and carefully push the ends in, so that the slit opens and creates a little potato boat.  I say careful as in watch your fingers...this is one hot potato!  Divide brussels sprouts between the two potatoes by placing inside your potato boat.  Top each potato with 1 tablespoon each of walnuts, feta and craisins.  

Crunchy, fruity, sweet and nutritious.  It's one sweet potato dish.

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