From steaming to mashing, grilling to roasting, there’s a host of versatile, healthy sweet or savoury recipes you can whip up with a sweet potato. As an added bonus, this all rounded root vegetable is available any time of the year, regardless of seasons.
Hailed as the healthier, sweeter and creamier cousin of the potato, sweet potatoes are loaded with high levels of beta-carotene, which fights the radicals that cause skin to age. This means your skin looks younger for longer.
Seriously, who wouldn’t sign up for that! And the levels of Vitamin C present, strengthens the immune systems and enables the body to fight off sickness and infections. You’d be nuts if you’re not convinced already!
If you’re a diabetic, add these sweet goodness to your diet coz it has slow releasing carbohydrates to help with glucose control. I think everyone should take this piece of advice for who could enjoy a crash after a meal? Didn’t think so!
For this recipe, I went with a baked version, in its entirety. Give the sweet potato a good wash and scrub, pat dry and bake in the oven, with the skin intact for about an hour. The skin will slightly separate from the flesh, encasing a soft, creamy inside. I recommend buying the organic kind with a purple skin you can eat as it has the highest level of beneficial antioxidants. See you later radicals!
Adding a quinoa salad with edamame provides a complete source of protein, whilst mint creates a refreshing touch and healthy fats of avocado oil brings body to the dish. Creamy feta creates a contrast of salty and sweet, making the dish even more luxurious than you could expect. You could also substitute it with cashew cheese if you’re vegan….YUUUUM!!
This dish does take time to bake depending on the size and thickness of your sweet potato, but the rest is a breeze to prepare.
BAKED AND STUFFED SWEET POTATO
- 2 sweet potatoes, brushed clean
- ½ c quinoa
- 1 ½ c vegetable stock or water
- ½ c edamame, cooked and podded
- ½ c organic feta, chopped to small cubes
- ¼ c mint, chopped
- avocado or olive oil
- Himalayan salt & cracked pepper
- Pre-heat oven to 200C.
- Pierce scrubbed sweet potato a few times with a fork then lay on a baking tray, providing ample space between each potato. Cook for 45 minutes – 1 hour, depending on the thickness of your potato.
- Meanwhile, rinse then cook your quinoa with vegetable stock for 15 minutes or when all the liquid has evaporated. Set aside to cool.
- Mix together in a bowl the cooled quinoa, edamame, chopped feta and mint. Drizzle with avocado oil and sprinkle with salt and pepper. Mix to combine then set aside until the sweet potatoes are done.
- The sweet potatoes will have a soft leathery skin but when pressed, the flesh should be soft and mushy inside. Slice lengthwise to expose the flesh.
- Top with quinoa mixture and serve while warm. It’s also delicious cold.