Hi guys! Guess who is getting her fall on? Yep. That’d be me! Who is going to be SO sick of autumn inspired foods come spring? Yep! That’d be me! I invite you all to join me in OD-ing on festive, healthy, fall inspired food with this idea I’ve been kicking around for a few days now.
So you know how you can have a stuffed spud with sour cream, chives, bacon, etc. etc.? Well, I was wondering, what if you did a sweet potato that was stuffed with stuff? And what if it was more of a hearty, healthy meal? I’m on a real sweet + savory kick right now and I thought the spud idea could be included in this flavor pairing! Plus, I’m kinda in love with cooking dinner in one pot these days. So, three birds, one stone! Winning!
Introducing the Sweet Potato Stuffed Spud! Get your taste buds ready.
1/2 Peeled and Chopped Apple (Preferable something firm, tart, and tangy, like a Granny Smith, Fuji, or Braeburn)
1/4 – 1/3 Cup Peeled and Chopped Squash (like butternut or acorn–I used delicata, the trendy squash these days! Chop into bits about 1/2 inch by 1/2 inch)
2 Cloves Minced Garlic
1 Small Shallot, Minced
2 TBS Olive Oil (or oil your choice + a little extra for rubbing on potatoes)
1 Cup Cooked Lentils (I like to cheat, bad Jess! and use the pre-made ones from Trader Joes)
1/8 Cup Dried Cranberries and Raisins
1/2 Cup Veggie Stock
1/2 TBS Molasses
1/2 TBS Maple Syrup
1/2 TBS Apple Cider Vinegar
1/4 tsp Oregano & Dried Sage
1/8 tsp Ground Cinnamon
Salt & Pepper to taste
2 Large Sweet Potatoes or Yams, Washed Well & Dried
Optional: Chopped walnuts/pecans
Preheat oven to 350 degrees. Rub your washed potatoes with oil until nicely coated. Place on a baking sheet lined with tin foil. Pop in oven. Depending on size, they will take upwards of an hour. You can cut that time down if you want and up the temperature in the oven to 400 degrees.
In a large pot, drizzle olive oil and saute the shallot and garlic for about two minutes. Add your chopped squash, a little salt and pepper, and cook over medium low heat until squash starts to soften; about five minutes. Add veggie stock, molasses, vinegar, maple syrup, and spices. Bring to a boil. Stir in the lentils, cranberries, and raisin, and let come to a boil. Lastly, add your apple, stir, and cover. Turn heat down to a low simmer and let cook until apples and squash are soft, about twenty minutes.
Sweet potatoes will be done when easily pierce through by a knife.
To plate, cut the sweet potato in half, then stuff with the lentil/apple/squash. Top with nuts (walnuts are awesome!) and serve with a side salad. Makes 2 totally stuffed sweet ‘taters! Enjoy!
Let me tell you, this meal was indeed the perfect blend of sweet and savory. The sweet potato was creamy and when paired with the filling, became rich and took on an almost buttery quality. All that was left were the empty skins. The raisins and cranberries just added a happy, sweet note and balanced out the shallot/garlic combo. Nick was skeptical about it, but tore into his dinner in rapid order, and was even vocal about how much he liked it! All in all, I’m stuffed.
Happy autumn eating y’all!