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You are here: Home » Gluten Free

Stuffed Sweet Potatoes With Maple Pomegranate Drizzle

Nov 24, 2014 -May contain affiliate links

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Roasted Sweet potatoes stuffed with dried fruit and drizzled with a maple pomegranate reduction

Roasted Sweet potatoes stuffed with dried fruit and drizzled with a maple pomegranate reduction, a healthy and comforting side dish that everyone will enjoy.

 Stuffed Baby Sweet Potatoes With Maple Pomegranate Drizzle - We have updated the mighty sweet potato in to a fancy, but easy to make vegetarian, vegan and gluten free appetizer or side dish. A simple few ingredient recipe that will keep you full and satisfied. The Pine nuts, pistachios, prunes and raisins contrast perfectly with the tangy pomegranate drizzle. Perfect for your next Super Bowl Party, Passover dinner, or holiday get together. The best part you can use the left overs for lunch!

Barcelona is not particularly known for its cold weather. Quite the opposite actually. Growing up, we were spoiled with 50 to 60 degree winters. And yes, we still walked around wearing coats, and scarves and gloves because for us THAT, was cold.

We also had our own cold-weather rituals and traditions, like enjoying a piping hot mug of Chocolate Caliente (a traditional super thick and decadent hot chocolate) from this place that has been in business for more than 100 years. Or one of our favorites, roasted sweet potatoes and chestnuts bought fresh from a street vendor.

Every year, right around this time, little "roasting stands" would pop up all over the city, selling freshly roasted, warm sweet potatoes and chestnuts. So sweet and flavorful, we would eat them plain, without adding a thing to them.

One of the many reasons we love to work with sweet potatoes. It takes us right back to those happy times. And while we can't recreate the mild Mediterranean  winters, at least we have the memories to hold on to.

We kept this recipe nice and simple, so the sweet potatoes are really the star. The toasted nuts bring up their slightly nutty flavor, while the dried fruit enhances the natural sweetness. And the drizzle adds a little tang that brings it all together.

Enjoy!

How to make the best stuffed sweet potatoes:

  1. Bake sweet potatoes until tender.
  2. When they are cool enough to handle make a cut and create a pocket
  3. Select and chop your favorite selection of dried fruit and nuts
  4. Prepare the pomegranate-maple glaze
  5. Drizzle the glaze right before serving

 

 Stuffed Baby Sweet Potatoes With Maple Pomegranate Drizzle - We have updated the mighty sweet potato in to a fancy, but easy to make vegetarian, vegan and gluten free appetizer or side dish. A simple few ingredient recipe that will keep you full and satisfied. The Pine nuts, pistachios, prunes and raisins contrast perfectly with the tangy pomegranate drizzle. Perfect for your next Super Bowl Party, Passover dinner, or holiday get together. The best part you can use the left overs for lunch!

 Stuffed Baby Sweet Potatoes With Maple Pomegranate Drizzle - We have updated the mighty sweet potato in to a fancy, but easy to make vegetarian, vegan and gluten free appetizer or side dish. A simple few ingredient recipe that will keep you full and satisfied. The Pine nuts, pistachios, prunes and raisins contrast perfectly with the tangy pomegranate drizzle. Perfect for your next Super Bowl Party, Passover dinner, or holiday get together. The best part you can use the left overs for lunch!

 Stuffed Baby Sweet Potatoes With Maple Pomegranate Drizzle - We have updated the mighty sweet potato in to a fancy, but easy to make vegetarian, vegan and gluten free appetizer or side dish. A simple few ingredient recipe that will keep you full and satisfied. The Pine nuts, pistachios, prunes and raisins contrast perfectly with the tangy pomegranate drizzle. Perfect for your next Super Bowl Party, Passover dinner, or holiday get together. The best part you can use the left overs for lunch!

Other Awesome Sweet Potato Recipes

  • Creamy vegan sweet potato soup
  • Peanut soup with spinach and sweet potatoes
  • Sweet potato brownies with halva glaze
  • Three-bean sweet potato chili
  • Sweet potato biscuits
  • Sweet Potato Tacos
  • Baked Sweet Potato Fries
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Roasted Sweet potatoes stuffed with dried fruit and drizzled with a maple pomegranate reduction

Stuffed Sweet Potatoes With Maple Pomegranate Drizzle


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  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings 1x
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Ingredients

Scale
  • 8 baby sweet potatoes, thoroughly washed and scrubbed
  • 2 tbsp raw shelled pistachios, chopped
  • 2 tbsp pine nuts
  • ⅛ tsp salt (or to taste)
  • 4 dried apricots, chopped
  • 4 pitted prunes, chopped
  • 2 tbsp dried sour cherries, chopped
  • 2 tsp extra virgin olive oil
  • Pomegranate - maple glaze:
  • 3 tbsp pomegranate molasses
  • 3 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tsp orange juice
  • 2 tsp brown sugar

Instructions

  1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper
  2. Arrange sweet potatoes on the baking sheet and bake for 45 minutes or until tender
  3. In the meantime, prepare the glaze by combining all the ingredients in a small sauce pan. Cook over medium heat, 5-6 minutes until it comes to a soft boil. Reduce heat and simmer for an additional 6-7 minutes ( the glaze will thicken as it cools)
  4. Combine chopped pistachios, pine nut and salt in a small bowl and toss together. Heat olive oil in a non stick pan, add nuts and cook over medium heat stirring constantly for about 2 minutes (keep an eye so they don't burn)
  5. Transfer to a bowl, add dried apricots, prunes and cherries and mix well
  6. Once the sweet potatoes are cool enough to handle, slice them down the middle and lightly press the ends towards the center
  7. Fill each sweet potato with nut and fruit filling and drizzle with the glaze right before serving
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Sides
  • Cuisine: Kosher / Vegan

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

 Stuffed Baby Sweet Potatoes With Maple Pomegranate Drizzle - We have updated the mighty sweet potato in to a fancy, but easy to make vegetarian, vegan and gluten free appetizer or side dish. A simple few ingredient recipe that will keep you full and satisfied. The Pine nuts, pistachios, prunes and raisins contrast perfectly with the tangy pomegranate drizzle. Perfect for your next Super Bowl Party, Passover dinner, or holiday get together. The best part you can use the left overs for lunch!

 

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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