Stuffed Sweet Potatoes

Camilla has been all excited and talking about a recipe for stuffed potatoes lately. When she rambles on about food it’s rarely just about what it’s supposed to taste like, but just as much about how it’s supposed to look and ‘feel’ like – if that even makes sense. So for example, for this dish she wanted to take advantage of the sweet potato’s rough skin and make a rather dark filling from a base of beluga lentils for extra ‘ruggedness’. To please the taste buds she wanted to add roasted sesame seeds, sun-dried tomatoes, rosemary, and lots of parsley. Finally, to add a bit of creaminess, she wanted to add a bit of feta cheese. I thought it sounded interesting so this Weekend we finally gave it a go, and I have to admit I actually understand her excitement; It’s truly a great dish!
These stuffed potatoes work great as a starter just as they may be served as a main course with a salad on the side. The recipe makes a rather big portion of filling and you’ll have more than you need to fill 4 sweet potatoes. We used the leftover filling as a delicious topping for rye bread, but it may just as well function as a delicious component for a salad. If you’re vegan, we suggest you swap the feta for tofu and a tablespoon of virgin olive oil.

Despite its name, the sweet potato is not even a potato as it belongs to the morning glory family. It doesn’t look much like a potato on the inside either, but just like carrots, its yellow flesh contains a lot of beta carotene. When we eat beta carotene the body converts it into vitamin A, which we need for a healthy skin and a strong immune defence. And as its name indicates, sweet potatoes are naturally sweet-tasting, but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy without causing violent blood sugar spikes.

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Stuffed Sweet Potatoes

(Makes 4 servings)

4 sweet potatoes
1 lime

½ cup uncooked beluga lentils
2 tbsp sesame seeds, lightly toasted

12 sun-dried tomatoes (approx. ½ cup)
1 ½ tbsp fresh rosemary, finely chopped

1 handful parsley, finely chopped

60 g feta cheese, crumbled (use tofu + 1 tsp olive oil, if vegan)

Preheat the oven to 200 C /400 F. Wash the sweet potatoes and pierce each potato a few times with a knife. Place the potatoes on a baking tray and bake for 45-60 minutes until tenter and easily pierced with a knife.

In the meantime cook the beluga lentils with 250 ml / 1 cup water in a small sauce pan for 20 minutes. Let them cool in a medium bowl. Roast the sesame seeds lightly in a pan and transfer to the cooked beluga lentils. Add chopped sun-dried tomatoes, rosemary, parsley and feta cheese. Taste with salt and pepper.

When the sweet potatoes are tender slice them length-wise and top them with as much filling as possible. Squeeze lime juice on each potato just before serving. Enjoy!

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