Monday, November 16, 2009

Stuffed Roast Sweet Potatoes

This shot is from a picnic lunch at the Arboretum.  Roast sweet potatoes make a great lunch or quick dinner.  They are simple to roast - drop them in the oven at 350 for an hour or an hour and a half - until they start to ooze sweetly and then even a little longer.  I have never over-roasted one.  They save in the fridge for a quick re-heat in the microwave.  The skin separates nicely from the flesh so they are easy to eat neatly with a fork or by hand.

This topping we found is genius.  Either halve the potato or set it up so you can mash in the sauces if you want.  Find an asian sweet chili sauce (Trader Joe's has one) and pour generously.  Sprinkle with soy sauce.  Add some fresh basil or greens and bean sprouts if you have them.  Squeeze a little lime on top and you can eat these all week.  (Emily is going to.)  Simple, quick, cheap, addictive.  Let me know if you discover any other great stuffings.


  1. Recipe was from the now defunct Blueprint magazine...