I suggest you to make stuffed sweet potatoes. But not just anyhow.I imagine that you sometimes have leftovers that you don't know how to accommodate. You'll see that it's super simple and good.
The basic idea
I've been looking for a long time for a recipe for stuffed sweet potatoes.
I have to say that I really like to do it by allowing you to use your leftovers. It's a simple, different and creative way to create your own recipe(s).
You can see it on the pictures, my leftover was roasted pumpkin and garlic. I added slices of pancetta, some onion and egg.
Of course you can add other ingredients. It really depends on what your fridge tells you.
Which ingredients for my stuffing?
Frankly you can imagine everything, mushrooms, chickpeas, turkey, leftover roast chicken, etc...
To give you some ideas here are the 3 associations I like to make:
- roasted chicken, pancetta, garlic
- mushrooms, blanquette, leek, chives,
- chickpea, tahini, spinach
But you can imagine others. So don't hesitate.
It's not too hard to stuff?
Like me, you can either dig them out to stuff them or just open them in half to put whatever you want in them.
Then you can imagine making them even more pleasing to the eye by popping a sweet potato purée over your stuffing. But as you can see in the pictures, it doesn't always work.
Virtues and environment
Sweet potato is one of the healthiest foods available. In addition to being rich in beta carotene and providing a lot of fiber. So you can go for it and eat it without feeling guilty.
Environmentally speaking, it's more complicated at least for non US citizens. It often comes from far away and so it travels by boat or plane. That's why I recommend that you check where it comes from and choose the one that grows next door to you.
Sweet potato stuffed with leftovers
I invite you to make stuffed sweet potatoes. But not just anyhow.
Sometimes I imagine that you have leftovers that you don't know how to accommodate. That's exactly what I propose to do here. You'll see that it's super simple and good.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 4 peoples 1x
- Category: Comfort food
- Method: Oven
- Diet: Gluten Free
- 4 sweet potatoes
- 1 egg
- 2 slices of pancetta
- 1/2 onions
- 1 sprig of rosemary
- 1/4 of pumpkin in the oven (my rest)
- 1 clove of garlic cooked with the pumpkin
- 1 pinch of salt
- 1 turn of pepper mill
- Wash the 4 potatoes.
- Wrap them separately in a sheet of aluminum foil, shiny side inside with a piece of rosemary.
- Bake them for 40 minutes in your oven preheated to 392°F (200°C).
- Meanwhile, finely chop the onion. Cut the pancetta into small pieces. Cut the pumpkin into cubes. Season to taste. Mix it all together.
- Once the potatoes are cooked, open them. Empty the potatoes, taking care to leave a few millimetres of flesh so that they keep their shape.
- Crush the flesh with a fork
- Mix this sweet potato purée with your other ingredients.
- Add the whole egg. Mix
- Stuffed sweet potatoes
- Oven for 15 mn at 392°F (200°C)