by Paul Cormier, Salamanders of Kemptville
Our whole family loves Sweet Potatoes, and our Sweet Potato Fries are a huge hit at Salamanders. However, you can stuff Sweet Potatoes just as you would a standard spud. So, why don’t you try Stuffed Sweet Potatoes for a nice fall dish, on their own for lunch or to accompany something else where you want a starch to complete your meal. This is another great recipe for your junior chefs. This recipe serves 4.
Stuffed Sweet Potatoes
Ingredients
- 4 medium sized sweet potatoes
- 1 large peeled, cored and chopped apple
- ¼ cup chopped pecans, toasted (see below for how to toast them)
- ½ cup of old cheddar cheese, grated
- ½ cup of brown sugar
- ½ cup of butter or margarine
- 1 teaspoon each of grated orange peel and nutmeg
Preparation
- Pre-heat your oven to 375F and prick your potatoes with a fork
- Bake for 45 minutes or until tender (keep an eye on them)
- Let cool enough to handle, then slice the top side of each potato
- Spoon out the contents of each to make a “canoe”
- Mix the sweet potato pulp and butter together with the grated orange and nutmeg
- Once the mixture is smooth, mix in the apple and chopped roasted pecans
- Place your empty potato shells on a cookie sheet sprayed with oil (canola)
- Fill the shells with your mixture and top with grated cheese
- Bake in the oven for 20 minutes or until hot
- Once done, top with a blob of sour cream or unsweetened yoghurt
Tzatziki also works well as a topping. You can also make more sour cream, yoghurt or Tzatziki available for those who want extra.
To roast your pecans, place them in a bowl, mix them with enough maple syrup to coat them and pop them in the oven on an oiled cookie sheet for 15 minutes. You can use the same cookie sheet and the same oven temperature to bake your sweet ‘taters.
This dish is a real crowd pleaser, with great flavours.
Best from pcormier@ranaprocess.com.
