Chard-Stuffed Sweet Potatoes

IMG_4594

Now that I’ve discovered rainbow chard, I want to put it in everything! I recently tried it as a side dish at Veggie Galaxy and assumed the wonderful buttery flavor came from lots of added fat. I was delighted to discover that my homemade version—with just salt and a bit of olive oil—tasted just as rich and delicious.

It was a no-brainer to substitute chard for spinach in this recipe. In addition to having more flavor than spinach, it adds a pop of color to compete with the bright orange sweet potatoes. I would serve this to entertain, either as a side dish or as a main course. It’s easy to stuff a few potatoes and keep them in the oven while you prepare the other parts of the meal.

INGREDIENTS

  • 2 medium sweet potatoes
  • 1 tsp olive oil
  • 3 tbsp vegetable or chicken broth, divided
  • 1/4 tsp onion powder
  • 1/4 tsp ground coriander
  • 1/2 tsp dried thyme
  • 6 cups thinly sliced rainbow chard
  • 2 tbsp parmesan cheese, plus garnish
  • 2 tbsp chopped fresh parsley, plus garnish
  • sea salt

DIRECTIONS

  1. With a fork, pierce the sweet potatoes in several places. Place in the microwave on a paper towel and cook for 3 minutes per side (about 6 minutes total), or until tender when pierced with a fork. Set aside to cool.
  2. Heat the olive oil and 1 tbsp broth in a large skillet over medium heat. Add the spices and cook for 30 seconds.
  3. Add the sliced chard and cook, covered, for about 15 minutes. Stir occasionally. Add more broth if the liquid dries up before the stems are cooked through.
  4. When the potatoes are cool, carefully scoop out the middles and place in a medium-sized bowl. Be sure to leave the skins intact for presentation!
  5. Mash the potato flesh until smooth, adding the cheese. Add 1 or 2 tablespoons of broth until you have a creamy, spreadable mixture. Stir the parsley into the chard, and then stir chard into the potatoes—the ratio should be able 50:50 potato:chard.
  6. Scoop the mixture into the sweet potato skins, and put them in the microwave for a few seconds if the mixture has cooled down more than you like. Serve sprinkled with parsley and cheese.

Serves 2. Adapted from http://www.cookincanuck.com/2013/09/stuffed-sweet-potato-recipe-with-spinach-hummus-feta/

Advertisements

2 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s