Stuffed sweet potatoes are a great go-to last minute dinner — stuff them with whatever makes you happy!
I was in the kitchen and I had no clue what to make for dinner. It’s not that I didn’t have any ideas, it’s that I was feeling kind of lazy (OK, more than kind of lazy) and I didn’t want to go to the market. But, as I was looking around, I really felt that everything I was in the mood for required an outing, which required more energy than I was willing to put forth.
I had a few sweet potatoes left over from Thanksgiving. And these were no ordinary sweet potatoes. These tubers were almost as big as my head. I mean, obscenely huge. It was time to get them off of my counter (I mean, they were taking up so much room and I needed the space…), so I poked them with holes and roasted them in the oven. For a long time. They were so big that it took about an hour and a half for them to be done!
While they were cooking, I had a lot of time to create a stuffing. I’ll admit that some my incentive came from my desire to forage within the confines of my kitchen so I could avoid having to put my coat on to go outside… And, let me tell you, this recipe is a keeper. Butternut squash, tomatoes, sage, pomegranate seeds, avocado, jalapeños… sooooooooo good!
Feel free to use creative license with this recipe. Use whatever you have in your fridge. I finished mine off with a drizzle of spicy sriracha mayonnaise… this, I highly recommend…
These stuffed sweet potatoes are delicious and good for you…there are some really amazing ingredients:
Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…
Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.
Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.
Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.
Jalapenos contain capsaicin which has anti-bacterial, anti-carcinogenic and anti-diabetic properties. They are also rich in vitamins A, C and E. In Chinese medicine, we know that eating bitter and spicy foods can keep the body warm in the winter and can help get rid of an infection. Spicy foods can also help tremendously with certain types of arthritis and can benefit heart function.
- 1 large sweet potato
- 1 lb cubed butternut squash
- 1 pint grape tomatoes
- 7 fresh sage leaves
- 1 tsp extra-virgin olive oil
- sea salt
- 1 jalapeno pepper, sliced
- ½ of an avocado, diced
- 14 cup pomegranate seeds
- ¼ cup mayonnaise
- 1 tsp sriracha
- Preheat the oven to 400 degrees.
- Prick the sweet potato all over with a fork and roast it in the oven until it's done (my sweet potato was so huge that it took 1-1/2 hours in the oven!)
- Place the squash, tomatoes, and sage on a baking tray. Drizzle with oil and sprinkle with salt. Toss to combine and spread out in a single layer.
- Place this tray in the oven and roast until the squash is tender and the tomatoes start to caramelize, about 35 minutes (depending on the size of your squash cubes).
- Make the sriracha mayo by mixing together the mayo and sriracha in a small bowl.
- When the potatoes are done, remove them from the oven, scoop out a little of the insides if you like, then fill or top with the squash tomato mixture, the avocado, jalapeños, and pomegranate seeds.
- Drizzle with the spicy mayo.