Everyone knows sweet potatoes are a great source for beta carotene, fiber and potassium and with that comes Vit A, Vit C and magnesium to mention a few benefits. But regardless of how good they are for you, we like them because they taste good and there a gamut of ways to use them. This recipe is a favorite stuffed sweet potato. We use bigger potatoes and serve this an an entree with a cup of soup or salad. It’s beautiful, textural, delicious ~ and if you don’t eat the whole thing, the leftovers make for the best sweet potato tacos with the addition of salsa and cheese!
MAKES FOUR PORTIONS
- 4 good sized whole organic sweet potatoes, washed, peels left on
- 1 T extra-virgin olive oil, plus more for garbanzos and stuffing
- 1 cup wild rice, not wild rice blend. (Trader Joe’s is fantastic!)
- 3 whole bay leaves
- 1 T kosher salt, plus more for garbanzos and stuffing
- 1 C organic garbanzo beans, rinsed and thoroughly dried
- 1 T extra virgin olive oil
- 1 T lemon zest
- 2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp organic sugar
- 1 tsp Kosher salt
- 2 T extra virgin olive oil
- 1 C white onion, diced
- 1/4 C shallot, diced
- 1 T fresh garlic, minced
- 1 tsp fresh sage, finely chopped
- 1 C organic yellow squash, diced
- 2 T Berbere
- 1/2 C yellow or red bell pepper, diced
- 2 T fresh organic thyme, chopped
- 3 T organic Italian parsley, chopped
COOK’S NOTES :
Adding butter to the cooked sweet potato at the point of “fluffing” flesh make this dish even more delicious. We didn’t add this to our version just to keep it vegan.
For even more decadence, garnish stuffed sweet potatoes with toasted nuts, like a pecan or walnut.
Seriously, if you have any left over stuffed sweet potato, they can be reinvented into the best tacos. Simply crisp up corn tortillas in oil and into a fold. Drain on paper towels. Scoop all your potato ingredients out of skin (or leave the skin in the mix – it’s fine to do that!) and gently warm in a saute pan with a little olive oil and/or butter. Seasoning isn’t necessary, but if you wanted to add a teaspoon or two of cumin to the mixture, it will welcome it. Fill warm crisp taco shells with potato and wild rice mixture. Top with your favorite salsa, chopped green onion, Monterey Jack cheese and slices of avocado. It’s so damned good! Sometimes I make the sweet potatoes just so we can have the tacos with the leftovers!!
If you had more wild rice mixture than you required for the potatoes, use in salads and soups as a garnish. The colors and textures add an elegance to any salad or soup.