Oh the joys of living in a studio. I was all set to make a soup this weekend and woke up bright and early on Saturday a leaking sink and a fried immersion blender. As previously mentioned, I live in a small space and therefore I store all pans and small kitchen appliances under my sink as I have exactly zero storage. Lesson learned, small appliances have been moved, and the super was called in for the repair. Alas, no soup this week. Hopefully that will be in the cards next week…
Still hungry, I looked around my apartment for what I did have around that wouldn’t require the immersion blender and found, among other things, a sweet potato, 1/2 of an avocado, and some pretty sad looking spinach left over from lunch salads. Savory Stuffed Sweet Potatoes to the rescue!
This would be a perfect weeknight meal. Its so simple, healthy, and takes little effort. Just let your oven do all the work for you. Preheat your oven to 400 degrees, prick a clean sweet potato all over with a fork, wrap in aluminum foil and roast until its fork tender. Stuff with any goodies that your heart desires. Simple and comforting.
While mine was roasting, I worked on a friend’s Halloween Costume. She’s going as an Orange and I’m going as a glass of Champagne. Together we are a Mimosa! A nod to the classic brunch drink – it should be a crowd pleaser. About 40 mins into the roasting, I eventually prepped my stuffing ingredients.
By the way – whats the best way you’ve learned to open a pomegranate? I’ve been working with a few different ways over the years, currently using Martha Stewart’s technique which can be viewed here: Martha’s Pomegranate Technique but if you know of a better way – I’d love to hear it in the comments section.
Once your potato is fork tender, remove from oven and foil (be careful – it’s hot!) and fill with whatever you have on hand. I’ve listed my ingredients in the recipe below. Enjoy! Love, M.
- - 1 small sweet potato per person
- - pomegranate seeds
- - pepitas (pumpkin seeds), toasted in a skillet
- - small handful of spinach and parsley, finely chopped
- - avocado
- - feta
- - good quality olive oil
- preheat your oven to 400 degrees
- prick a clean sweet potato all over with a fork and individually wrap each potato in aluminum foil
- roast wrapped potatoes on a cookie sheet until tender (mine took about 90 minutes)
- prep your stuffing ingredients, remember to slice everything small
- remove sweet potatoes once tender and let cool slightly
- slice sweet potatoes down the middle and drizzle with olive oil (use the good stuff)
- stuff to your hearts content with as many goodies as you can manage!
One more adorable moment that I just have to share. My tiny Wolf decided recently that he loves chewing on spinach and leaves. Here is an outtake of him “helping” me shoot this blog post.