Savory Twice Baked Sweet Potatoes Recipe (Vegan)

iklan 336x280 atas

336x280 tengah

300x600

A savory twice baked sweet potatoes recipe perfect as a side dish for Thanksgiving table. These little vegans stuffed sweet potatoes (gluten-free too) deliver a savory combination of caramelized onions, brown rice, cranberry, pecans, and bell peppers – all baked and finished with a balsamic maple glaze.

Tips For Making Savory Twice Baked Potatoes

1. Buy short, fat sweet potatoes versus the long and skinny ones.
2. Use a knife to poke a couple holes in each sweet potato to prevent an “explosion” in the oven.
3. Don’t over-bake the sweet potatoes the first time around. You want them to be very soft but still able to cut the pulp into little cubes when out.
4. Do not make them overly sweet, this is a savory dish. The maple balsamic glaze is enough to bring out the sweetness you need.

Ingredients

• 4 medium sweet potatoes
• 1 medium onion - diced
• 2 tbsp grapeseed oil - or olive oil
• 1/2 red bell pepper - cubed
• 1/2 cup brown rice - (about 2/3 cup when cooked)
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans - or walnuts
• 2 tbsp parsley - chopped
• The Maple Balsamic Glaze
• 4 tbsp olive oil - extra virgin
• 3 tbsp balsamic vinegar
• 2 large garlic cloves - minced
• 2 tbsp maple syrup
• 1 tsp stone-ground mustard
• dash of Himalayan pink salt
• dash of cracked black pepper

Instructions

1. Preheat the oven to 400 degrees. Line a large baking tray with parchment paper. Use a fork to poke a couple holes in each sweet potato to prevent exploding.  Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).
2. While the sweet potatoes are roasting, boil the brown rice, let it cool. Also, sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.
3. To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.
4. Meanwhile, prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt, and crushed black pepper, mix to combine.
5. Toss half of the glaze on top of the cooking mixture. Taste and season with salt and pepper if needed and remove from heat.
6. Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them. Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.
7. Add the pulp of the sweet potatoes into the rice mixture. (You can mash it or finely chop it). Then scoop the mixture back into the potato skins and put the tray back in the oven for 10 minutes to warm them up.
8. Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.
9. Notes
10. If you'd like to prepare these sweet potatoes ahead of time, you can bake the sweet potatoes, make the filling, stuff the potatoes and then refrigerate them. Just bake the sweet potatoes the second time a little bit longer than 10 minutes - to heat them all the way through.
11. Store the leftover stuffed sweet potatoes in an airtight container for 4 days. When you reheat them, cover to prevent them from drying out.

This article just review from here 

336x280