Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, stuffed sweet potatoes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Stuffed Sweet Potatoes is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Stuffed Sweet Potatoes is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook stuffed sweet potatoes using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Stuffed Sweet Potatoes:
- Take 2 large sweet potatoes
- Make ready 1 carrot
- Get 1 onion
- Get Handful mushrooms
- Take 1 bell pepper
- Take 1 clove garlic
- Take 1/3 ring of chorizo
- Take 1 tbsp coconut oil
- Make ready Paprika
- Prepare 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’s going to wrap it up for this exceptional food stuffed sweet potatoes recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
