I’ve never really understood why people feel the need to turn sweet potatoes into dessert. I get that they taste good with marshmallows and nutmeg every once in awhile, but carrots and pumpkin don’t seem to suffer the same fate all the time.
I love sweet potatoes. They’re an excellent source of vitamins, as well as beta carotene, which helps with eyesight and aids against lung cancer. I would love to have more of them in my diet, but I don’t have many recipes that include them (except for this awesome Sweet Potato Chili that I’ll start making again as soon as it gets cooler.)
I found a great sweet potato recipe at Green Lite Bites. Of course, I had to adapt it, and it’s no longer quite as “lite” (more cheese and olive oil instead of cooking spray), but it’s quite tasty, and I’m sure the healthy version is good too, if you like that sort of thing.
Savory Stuffed Sweet Potatoes (adapted from Green Lite Bites)
1 sweet potato
1 tsp olive oil
1 onion
salt
1 tsp. curry powder
1/2 tsp. ground ginger
1 oz. gouda cheese
1/2 tsp. black pepper
Preheat the oven to 400 degrees Farenheit. Pierce the sweet potato all over with a fork, and then bake until tender, about 45 minutes.
Meanwhile, sauté the onions in the olive oil with a little bit of salt. When the onions are very soft and brown, (after about 10 minutes), turn off the heat and add the curry and ginger.
When the potato is cooked, slice in half and remove the flesh from the skin. Add to the pan of onions, and stir to combine. Add the potato mixture back into the skins, and place the cheese on top. Put back in the oven and cook until the cheese is melted, about 5 minutes. Sprinkle the black pepper on top and serve.