Saturday, December 16, 2006

Stuffed baked sweet potatoes

This has become a regular in our household, and was born of what was at hand one evening. What was at hand included a bunch of broccoli, and I was thinking about something that might actually use the stems. It worked. And while you can certainly add the broccoli florets here, they aren't necessary at all, so you might want to save them for another dish.
  • Bake (or microwave) large (about 5-6 inches long, 3 inches in diameter are ideal) sweet potatoes ahead of time. I'll usually do two or three at a time in the microwave for 10 minutes on high, then turn them over and repeat until tender. Set aside to cool. (Splitting them in half laterally will accelerate that a bit.)
  • Sauté a large chopped onion with the chopped stems of a bunch of broccoli until both are tender.
  • Preheat an oven to 350º F.
  • Scoop out most of the flesh of the sweet potato into a bowl, and mix with the onion and broccoli. Spoon it back into the shells of the sweet potato skins, and place on a lightly greased pan.
  • Bake for 20 minutes, or until the tops are just slightly browned.


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