Stuffed Sweet Potatoes: Morocco Vibes
Clean and slice sweet potatoes in half lengthwise. Place flesh side down on unbleached parchment lined baking sheet. Bake at 400° for about 40 minutes until fork tender. While that’s baking make your spice blend, your stuffing, and your drizzly sauce.
🌶 The Spices: (if you don’t have all of these, just use what you’ve got and make it yummy. It’s okay!)
In a small bowl mix:
1/4 tsp coriander
1/2 tsp cumin
Pinch of nutmeg
Pinch of ginger
Pinch of cardamom
Pinch of ground allspice
Tiny pinch of cayenne
1/2 tsp turmeric
1/4 tsp cinnamon
1 /2 tsp paprika ( not smoked)
1/4 tsp ground black pepper
3/4 tsp salt
1/2 tsp coconut sugar or maple syrup
🥣. Smoky Lime Yogurt Drizzle:
Take 1 cup of your favorite yogurt. I like either @strausmilk organic or @lovvelavva plain for a DF option. Add the juice of one lime and a tsp of smoked paprika. If you don’t have that you can do half paprika and half cumin. Or chili powder even would be great. Add about 1/2 tsp @redmondrealsalt fine salt. Whisk it up. Thin with water if needed to make a drizzly delicious sauce.
🌱 The stuffing:
2 cups of cooked chickpeas
1 cup or 2 of sliced grape/cherry/sugarplum or similar sized tomatoes
4-27 cloves of garlic, crushed
Large handful of fresh cilantro leaves
🥘 In a skillet
Sauté finely diced shallot or mild onion in avocado oil for a couple minutes
Scoot the shallot to the side. Add a touch more oil in the center and toast your spices for a minute or two until they’re fragrant.
Add in the garlic and cook just a minute or two
Add in chickpeas and tomatoes. Stir to combine
Just before serving add in the chopped cilantro leaves (save a few pretty pieces for garnish)
🍠 Turn the sweet taters flesh side up. Slit down the center and fill with your chickpea goodness. Drizzle drizzle. Pop a couple fresh leaves of cilantro on top ‘cuz you’re fancy like that. Dig in.
Inspired by @feastingathome