A true fall favorite, this warming and satisfying dish is packed with flavor and nutrients. Enjoy!
Ingredients (all biodynamic and organic where possible)
- 6 large, sweet potatoes or yams
- 1 large red onion (or 2 medium shallots)- coarsely chopped
- 6 cloves garlic (raw or baked)
- 2 medium carrots, sliced thinly
- 1 small eggplant – diced
- 1 cup chopped spinach (preferably fresh)
- 3 plum tomatoes – diced
- 1 hot chili, diced (whole pepper with your choice of heat or 1 tablespoon traditional chili sauce), optional
- 1/2 cup organic grapes or organic currants
- 1 cup coconut milk
- 1 tablespoon curry powder or 2 teaspoons Garam Masala
Spices and seasonings to taste
- Celtic Sea Salt
- Freshly ground pepper
- Balsamic vinegar
- Freshly ground nutmeg
- Chopped cilantro
- Chopped nuts of choice
- Preheat the oven to 350°F.
- Pierce deep holes into the sweet potatoes. Wet the potatoes with coconut milk. Sprinkle with Celtic Sea Salt and fresh ground pepper. Put the potatoes on a baking sheet and bake until the potatoes are soft.
- Cut out about 1 inch of potato and scoop out about half the filling. Be sure to leave enough in the shell to support the filling.
- Sauté the onions in a large sauté pan over medium heat until caramelized and golden brown. Add the garlic and continue cooking for another 2 minutes until the garlic is fragrant and slightly softened. Transfer the mixture to a bowl.
- Add carrots and eggplant. Sauté vegetables until carrots and eggplant are light golden brown. Add the scooped out sweet potato; stir to combine.
- Add the remaining ingredients and the onion mixture to the pan. Cook over medium heat until the eggplant has softened, and the mixture is almost dry.
- Adjust seasoning to taste with balsamic vinegar, fresh ground nutmeg, Celtic Sea salt and fresh ground pepper.
- Divide the filling and stuff it back into the potato skins, mounding it if necessary.
- Reheat the stuffed potatoes to make sure everything is cooked
- Garnish as desired and serve warm