Stuffed Sweet Tats

The recipe I used for these was a combination of many a stuffed sweet potato recipe, and to be honest, I ended up winging the actual stuffing bit myself but followed Civilized Caveman’s procedure for roasting the sweet potatoes. These beauties make a great side to some red meat like a good rump steak, lamb chops, roast beef or lamb. You can even have them by themselves and put the meat inside the potato… Genius.

I made this to serve 3 people but I had leftover stuffing. Let’s get on with it then.

For the roasting you will need
– 3 small to medium sized sweet potatoes (sweet tats)
– coconut oil (to brush on)

To get stuffed you will need
– 1 tbsp olive oil or coconut oil
– 1/2 red onion diced
– 1 clove of garlic minced
– 1 medium sized red apple (I used pink lady)
– 1/4 cup pecans roughly chopped
– 1 cup of Kale finely chopped
– 1/4 cup of currants
– salt and pepper to taste

Pre-heat your oven to 200 degrees Celsius.
Wash and dry your sweet potatoes. Then with a fork prick them several times all over.
Lay them on a small baking tray lined with aluminum foil. With a pastry brush dip it into some coconut oil and brush over to cover the sweet potatoes.

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Place in the oven for approx 50-60 minutes.

While your sweet potatoes are roasting, in a fry pan heat up on a medium heat some olive oil or coconut oil and add the onion and garlic. Sautée until aromatic and then add the kale. Once kale has wilted a bit add the apple and pecans. Lastly add the currants. Season to taste and set aside.

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Once your sweet tats are roasted remove from the oven and let cool just a little bit before taking a knife and cutting down the middle to make a slit.

Then take each end of the potato and push gently towards the middle. This will open up the potato a bit more an create a space for the stuffing.

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Add as much stuffing as you can to each sweet tat and serve. Consider your sweet tats stuffed!

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