For me, there is nothing better than a sweet potato. It has always been my favorite at any Thanksgiving, or Christmas meal. I thought of this recipe after thinking about how I could make a sweet potato the main star of the meal, and I came up with this. You can tweak the ingredients however you like, but this is a great start.
Ingredients (Serves 6):
3 large sweet potatoes
Stuffing:
1 1/4 cup brown, or white rice (jasmine is great)
1/2 cup water
1/2 cup orange juice
1 can coconut milk
2 garlic cloves, minced
1/2 tsp minced, fresh ginger
1/2 tsp cumin powder
1/2 tsp chili powder
1/2 tsp sea salt
1 pinch pepper
1 can black beans, drained and rinsed
1 bell pepper, chopped
1 tbsp lime juice
Peanut Sauce:
1/4 cup peanut butter
1/4 cup mango chutney
water (about 1/4 cup)
Garnish:
1/8 cup chopped peanuts
3 green onions, chopped
1) Wrap potatoes in tin foil, and place in a 375 degree oven for 45 minutes (or until soft when pierced with a fork). Let cool slightly.
2) Place all rice ingredients (except for the beans, bell pepper and lime juice) in a large pot. Bring to a boil, then let simmer for 20 minutes, or until the rice has absorbed most of the liquid and it is done (truth be told, I like to use a rice cooker, its much easier). Fold in black beans, bell pepper and lime juice. Set aside.
3) Once the potatoes are cooled, slice in half and scoop out 3/4 of the interior (you will not need the scooped out portion, so you may want to out it in a container for tomorrow's supper 'mash' potatoes). Place a heaping amount of rice mixture into each potato halve. Place in the 375 degree oven for an additional 10 minutes.
4) While waiting for the stuffed potatoes to finish, whisk peanut sauce ingredients together, adding water until desired consistency is made (it should be thin enough to drizzle on top of potatoes). Set aside.
5) Divide finished stuffed potatoes among plates, drizzle with lots of peanut sauce, and garnish with green onion and chopped peanuts. Enjoy!
3 large sweet potatoes
Stuffing:
1 1/4 cup brown, or white rice (jasmine is great)
1/2 cup water
1/2 cup orange juice
1 can coconut milk
2 garlic cloves, minced
1/2 tsp minced, fresh ginger
1/2 tsp cumin powder
1/2 tsp chili powder
1/2 tsp sea salt
1 pinch pepper
1 can black beans, drained and rinsed
1 bell pepper, chopped
1 tbsp lime juice
Peanut Sauce:
1/4 cup peanut butter
1/4 cup mango chutney
water (about 1/4 cup)
Garnish:
1/8 cup chopped peanuts
3 green onions, chopped
1) Wrap potatoes in tin foil, and place in a 375 degree oven for 45 minutes (or until soft when pierced with a fork). Let cool slightly.
2) Place all rice ingredients (except for the beans, bell pepper and lime juice) in a large pot. Bring to a boil, then let simmer for 20 minutes, or until the rice has absorbed most of the liquid and it is done (truth be told, I like to use a rice cooker, its much easier). Fold in black beans, bell pepper and lime juice. Set aside.
3) Once the potatoes are cooled, slice in half and scoop out 3/4 of the interior (you will not need the scooped out portion, so you may want to out it in a container for tomorrow's supper 'mash' potatoes). Place a heaping amount of rice mixture into each potato halve. Place in the 375 degree oven for an additional 10 minutes.
4) While waiting for the stuffed potatoes to finish, whisk peanut sauce ingredients together, adding water until desired consistency is made (it should be thin enough to drizzle on top of potatoes). Set aside.
5) Divide finished stuffed potatoes among plates, drizzle with lots of peanut sauce, and garnish with green onion and chopped peanuts. Enjoy!
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