Sweet potato is the quintessential Thanksgiving side, and unless your family abhors this brightly-colored root vegetable, then it’s likely to appear on your table in some form or fashion this holiday season. And no wonder: it’s colorful, sweet, and easy to craft into pretty much any dish you desire!
Not to mention that it’s super cheap. I just picked up a whole bunch at the grocery store for $0.33/lb. Time to stock up on sweet potatoes, for sure! My friend Nancy bought more than 20 lbs (yes, 20 lbs!) and cooked them to store in the freezer. I’ve decided to follow her example, and I really think you should, too! Tasty healthy vegetables all year long until they’re in season again. Sounds like a good plan to me!
But save a few of the beauties for this side dish to grace your Thanksgiving table. These stuffed sweet potatoes make a great presentation, perfect for special holidays and special guests. And they taste divine. Dee. Vine.
I’ll tell you a little secret:
I don’t really like sweet potatoes.
But these sweet potatoes? I ate the whole thing, lickety split. These are lick-the-plate good! My Certain Little Someone is a huge fan of sweet potatoes and he also thought they were pretty much the bomb. Gobbled his down and asked for more.
Many thanks to Edesia’s Notebook for this fabulous recipe!
Sweetly Stuffed Sweet Potatoes
from Edesia’s Notebook
Ingredients
- 2 medium sweet potatoes (preferably more of a round shape than a tubular one)
- 3 TBSP butter or coconut oil, divided
- 1 TBSP orange zest
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup brown sugar
- 2 TBSP whole wheat or brown rice flour
- 1/4 cup chopped nuts or granola (for nut-free)
Instructions
- Wash the potatoes and place them directly on the oven rack. (I like to place some foil on the bottom of the oven to catch any drips.) Bake at 375F until tender, approximately an hour.
- Cool until easy to handle. Cut each sweet potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4″ around the edge to stabilize the peel so that it forms a bowl of sorts.
- Place the flesh in a bowl and smash it together with 1 TBSP butter or oil, orange zest, cinnamon and salt. Divide the mixture evenly between the empty shells, piping it through a decorator bag if desired.
- Combine remaining ingredients together with the last 2 TBSP of butter or oil until crumbly. Sprinkle over each sweet potato. Bake at 375F for 10-15 minutes more or until top is lightly browned.
Sweet potatoes take just as long as regular baking potatoes to cook in the oven, and maybe even longer, so this isn’t the QUICKest recipe ever. The majority of the time spent is time in the oven, though, freeing you to make other Thanksgiving preparations.
It is such an EASY recipe. And I love that it looks so fancy! Totally impressive without a great deal of effort.
As I’ve already mentioned, sweet potatoes are in season right now, making this a super CHEAP recipe for this time of year. And even in the off-season, sweet potatoes are only $0.99/lb typically (around here, anyway), so it’s not exactly an indulgence in any case.
Sweet potatoes are so HEALTHY for you. That vibrant orange color? Vitamin A! And antioxidants. And lots and lots of fiber. So eat it up!
Sharing at Tasty Tuesday Parade of Foods, and…
Oh I love sweet potatoes. And this looks like a recipe I will need to try this season! I have three big boxes of Sweet Potatoes from Costco!
Nikki @ Christian Mommy Blogger recently posted..Comment on Mastering the Basics: Cream Cheese and Whey by Nikki
These were very good! Definitely a must try!
Hi! Just wanted to let you know that I included your potatoes in my post, “An Allergy Friendly Christmas Dinner” today. Looks delicious!
http://allergyfreecookery.blogspot.com/2011/12/allergy-free-christmas-menu.html
Happy holidays,
Lisa @ Allergy Free Vintage Cookery