Vegetarian Stuffed Sweet Potatoes for the Home Table

Set out sweet potatoes, olive oil, and broccoli chopped into small florets before you start Vegetarian Stuffed Sweet Potatoes for the Home Table. The batch is written for 2 people.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 sweet potatoes
• 1 tablespoon olive oil
• 2 cups broccoli chopped into small florets
• 1 shallot thinly sliced
• 5 cloves garlic minced
• ½ tsp kosher salt
• black pepper fresh ground
• 1 tsp red pepper flakes you can always add more later
• 3 sun-dried tomatoes
• 1 oz goats milk feta cheese

How the cooking goes

1. Pierce sweet potatoes with a fork three times on each side.
2. Warm a medium cast iron pan or skillet over a moderate flame until hot. Add olive oil, and swirl to coat the pan. Add broccoli, shallot, and garlic to the pan; sauté until the broccoli is crunchy-tender and the shallots are limp, stirring constantly. Add the salt, pepper and red pepper flakes and stir to distribute evenly. Stir in the sun-dried tomatoes and take it off the heat.
3. While the broccoli cooks microwave the sweet potatoes on high for 8 minutes, flipping half way through. Cook until they are soft and give easily when gently squeezed.
4. Split the sweet potatoes down the center and spoon half the broccoli mixture into each. Sprinkle on the feta cheese and serve hot!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Vegetarian, open Vegetable Lasagna with a Clear Method and Vegan Chili for the Home Table.