Stuffed Sweet Potato Three Ways

The time has come to elevate this humble root to the main attraction of the dinner plate. Topping the smart carb sweet potato with good protein is an easy way to create a well-rounded meal. Here are three versions that play with different meat stuffing and spices so you don’t get bored. The baked sweet potatoes and stuffing can be made ahead so all that is needed at the last minute is to stuff and reheat.

Baked Yam

Serves 2-3

2-3 medium yams

1. Select medium yams of about the same size. Scrub under running water and place on a baking sheet covered with aluminum foil in a 400-degree oven. Bake until soft (easily pierced with a fork), about 1 hour. Create a pocket in the middle and fill with chosen meat mixture. If needed place in a baking dish, cover with aluminum foil, and put in a 350-degree oven for an additional 15 minutes or until heated through.

Beef Sausage Filling for Baked Yam

1 Tbsp extra-virgin olive oil

½ medium onion, diced

2 garlic cloves, diced

½ lb ground beef

¼ lb ground pork sausage

1 medium tomato, seeded and chopped

2–3 tsp fresh thyme

4 Tbsp fresh cilantro, chopped fine, reserve 1 Tbsp for finish

½ tsp herbs de Provence

½ tsp cumin

Kosher salt and freshly ground pepper to taste

1. In a large frying pan, heat oil and butter over medium. Sauté onion 1 minute. Add garlic and sauté lightly. Set aside on a plate. In the same pan, sauté beef and sausage until partly brown. Set aside on separate plate.
2. Return onion and garlic to the pan. Add tomato, thyme, and 3 tablespoons of the cilantro. Mix well and cook 1-2 minutes. Add beef mixture and remaining seasonings to the pan, continue cooking another 5 minutes. Adjust seasoning to taste. If necessary add a small amount of water to keep the mixture moist. Stir in remaining cilantro and stuff yams.

Pork Sausage Filling for Baked Yam

1 Tbsp extra-virgin olive oil

½ medium onion, diced

½ a fennel bulb, with core removed, diced

2 garlic cloves, diced

¼ red bell pepper, diced, about 4 Tbsp

2–3 tsp fresh thyme or ½ tsp dried

Kosher salt and freshly ground pepper

¾ lb ground pork sausage

1. In a large frying pan, heat oil on medium and sauté onion and fennel, approximately 1 minute. Add garlic, red pepper, and ½ of the herbs. Sauté several minutes to blend flavors. Salt and pepper to taste. Remove to plate.
2. In the same pan, add sausage and brown until cooked, stirring frequently. Remove excess fat. Return onion mixture to the pan and continue to cook about 5 minutes. Add remaining fresh thyme. Add small amount of water if necessary to keep the mixture moist. Adjust seasoning to taste and stuff yams. If needed, cover with aluminum foil and place in 350 degree oven to heat through.

Lamb Sausage Filling for Baked Yam

1 Tbsp extra-virgin olive oil

½ medium onion, diced

2 garlic cloves, diced

½ lb ground lamb

¼ lb ground pork sausage

1 small eggplant, cut into small cubes, about 2 cups

4–5 brown or white mushrooms, sliced

1½–2 tsp fresh rosemary, finely chopped or ½ tsp dried

5–6 dried apricots, diced

Kosher salt and freshly ground pepper to taste

1. In large frying pan, heat oil on medium heat and sauté onion approximately 1 minute. Reduce heat and add garlic, sauté lightly. Set aside on plate. Increase heat to medium, sauté the lamb and sausage, until partly brown, and then set aside on separate plate. Remove any excess fat from the pan.
2. Add small amount of oil and return onion to the pan. Add eggplant, mushrooms, and half the rosemary. Mix well and cook several minutes.
3. Return meat to the pan with onion mixture, add dried apricots, remaining rosemary, and seasonings. Cook for several minutes. Turn heat to medium-low, add a small amount of water if necessary and cook to blend flavors, about 5 minutes. Salt and pepper to taste. Stuff yams. If needed cover with aluminum foil and place in 350 degree oven to heat through.