Monday, November 17, 2014

Stuffed Sweet Potatoes w/ Broccoli


I am not a vegetarian by any means, but meals like this make me want to be.

I love vegetables as much as I love cake (now that's a bold statement), and I love a sweet potato more than a russet potato (another bold statement).

I saw a photo of a twice baked sweet potato with broccoli in Cooking Light Magazine and I cut it out to remind me to try this combination.

Of course I changed the rules. I did not twice bake it, I omitted any cheese, butter or sour cream, and added an anchovy and a delicious harissa yogurt topping.

I used my baby broccoli (aka broccolini) from the garden, and added some garlic.

Remember, sweet potatoes are a GREAT source of vitamin A (one of the highest) and an excellent source of fiber and need no sugar, butter or sour cream. Considered a super food, they are sweet on their own and contain natural sugars.

I love them, but hey, that's me.

This was absolutely delicious, and enough for a meal. I was nervous that the other eater would not approve of a stuffed sweet potato for dinner, but he approved.

Enough said.


Stuffed Sweet Potatoes w/ Broccoli and other stuff....... for 2 people

2 sweet potatoes
4 oz. (about 1/2 cup or a big handful) broccoli or baby broccoli (broccolini)
2 garlic cloves, chopped
salt & pepper
anchovies
6 oz. container plain Greek yogurt (I use Fage 2%)
1 tsp. harissa paste (a yummy Middle Eastern spicy condiment that I am addicted to lately)

Here we go:

Prick the potatoes w/ a fork and roast in a 400F oven for 1 hour.

While the sweets are baking, prepare the broccolini (much sweeter than regular broccoli, FYI).

Blanch the broccolini in boiling salted water for 4 minutes (you can do this way ahead of time).


Drain the water and add some olive oil and chopped garlic to the broccoli in the pan..
Saute the broccoli for a few minutes on medium heat until the garlic is fragrant, about 2 minutes.
Season with salt & pepper and set aside.

Transfer to a cutting board and chop the broccoli, reserving some pieces whole.

Remove the cooked sweet potatoes to a cutting board (careful! they are hot!).


While they are still hot, but ok to handle, cut a slit down the middle of each potato (careful not to ruin the skins, you need them to hold the filling...) and spoon out the sweet potatoes. Place in a bowl and mash with a fork. Season with salt & pepper.

Mix the chopped broccoli with the mashed sweet potatoes. Spoon this filling back into the potato shells.

Top with the reserved larger broccoli pieces.

I make a sauce with a container of Greek yogurt mixed with a tsp of harissa paste.

Top the stuffed potatoes w/ some yogurt sauce and top each one with an anchovy slice.


Voila! Dinner is served.

xo

5 comments:

Anonymous said...

Did you see the Sam Sifton article on baked potato recipes a few weeks back? Since the coldish weather hit, I've been making baked potatoes - sweet and russet. So easy, so delicious, and I love having the oven cranked up high for an hour - warms me up!

sixty-five said...

Is it total sacrilege to nuke the potatoes? And, for that matter, the broccolini (vs blanching)?

Stacey Snacks said...

Sixty-five,
Really? I have never had good luck with microwaving potatoes (hot in some spots, and still hard in others).

2 minutes to blanch the broccolini?
It's so easy.......

of course you can, let me know how it turns out.

sixty-five said...

I am an old lady who lives alone but who still wants to eat well so I am always looking for shortcuts. I nuke potatoes all the time. My microwave is ancient and lacks a carousel so for best results I move them around a couple of times. Pierce them first of course. What you would give up is the crisp roasted skin which seems not so important here. If it WERE important I might stick the skins under the broiler briefly after removing the innards though I have never tried this.

sixty-five said...
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