Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stuffed sweet potatoes. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Some cooks may relegate sweet potatoes to only holiday casseroles and Thanksgiving side dishes, but these decadent spuds deserve a spot on your dinner table. Whether you call them stuffed, twice-baked, or loaded, the whole family is sure to enjoy these jazzed up sweet potatoes. Here sweet potatoes are stuffed with an eggplant-tomato mix topped with Moroccan spices, a combo called zaalouk.
Stuffed Sweet Potatoes is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Stuffed Sweet Potatoes is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook stuffed sweet potatoes using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed Sweet Potatoes:
- Make ready 2 large sweet potatoes
- Get 1 carrot
- Take 1 onion
- Take Handful mushrooms
- Make ready 1 bell pepper
- Get 1 clove garlic
- Prepare 1/3 ring of chorizo
- Make ready 1 tbsp coconut oil
- Prepare Paprika
- Make ready Coriander
I made this stuffed sweet potato recipe for dinner last night. However, I substituted the bacon for leftover pulled pork I had. It turned a delicious side into a full-blown meal that even my paleo-rebellious kids gobbled up. I actually cooked the sweet potatoes in the crock pot (thank you, Juli at PaleOMG).
Steps to make Stuffed Sweet Potatoes:
- Preheat your oven to 220. Scrub, pick and sprinkle your potatoes with salt. Depending on size they will need 40 minutes to 1h 20. You can use any veg you want, it's just important to start the hardest veg (e.g. carrots) first and the softest (e.g. mushrooms) last. Chorizo can be omitted for a vegetarian alternative!
- Chop your carrot and onion very finely. Heat a tbsp oil (I use coconut but any will work) and add the chopped veg. Cook until starting to soften.
- Add finely chopped chorizo, pepper and garlic and cook for a few more minutes.
- Add finely chopped mushrooms last and cook until mushrooms start to shrink. Season to taste with salt, pepper and coriander.
- Remove potatoes from the oven once soft throughout. Cut large crosses across the tops and leave until cool enough to handle.
- Peel open and gently scoop out most of the inside. It will be messy and the skins may tear but it shouldn't matter too much, as long as they stay reasonably intact!
- Mash the soft potato and stir into the fried veg and chorizo, until fully mixed together.
- Gently spoon the mix back into the skins.
- Return to oven and bake for a further 10 minutes. Sprinkle with paprika and serve!
Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
So that is going to wrap it up for this exceptional food stuffed sweet potatoes recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
