I love sweet potatoes, especially these Greek Stuffed Sweet Potatoes. Those are the potatoes that range in color from pale yellow to orange to purple. I have even grown purple ones in my garden called Okinawans.
I sent away for "slips," a little bit of potato that has sprouted leaves, as starters and they've been growing in the garden ever since. Unfortunately, they don't sell these slips anymore.
The Okinawans, in Japan, eat a lot of these and they are some of the longest-lived people in the world (part of the Blue Zones).
Have you tried these sweet potato recipes yet?:
- Sweet Potato Veggie Lasagna
- Black Bean Soup with Sweet Potatoes
- Black Bean Sweet Potato Quesadilla
- Chunky Sweet Potato Casserole
You may be confused (I was) between sweet potatoes and yams, but apparently true yams are starchier and drier and harder to find. They are not typically carried in the grocery store.
The orange variety is high in Vitamin B-6, vitamin C and D. They are also high in carotenoids and have less of an effect on your blood sugar than regular potatoes. You often see the yellower ones, too.
Enjoy sweet potatoes whenever you have a chance.
I'd love to hear your feedback in the comments below for this Greek Stuffed Sweet Potatoes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
Servings |
servings |
- 4 sweet potatoes
- 1 15 oz. can chickpeas not salt added, drained and rinsed (Eden Brand)
- 1 carton cherry tomatoes (or 2 large tomatoes), chopped
- ½ red onion chopped
- 1 cucumber peeled and chopped
- 1 small jar salt reduced Kalamata olives chopped (optional) or use black olives
- 2 Tbl fresh lime juice about 2 tablespoons
- 3 Tbl chopped mint
- 1/3 cup tahini well stirred
- 1 clove garlic minced or crushed
- 2 Tbl fresh lemon juice (about 1/2 a lemon)
- 1/4 tsp sea salt
- 2 to 6 Tbl lukewarm water
Ingredients
Greek Salsa
Tahini Dressing
|
- Preheat the oven to 375°
- Scrub sweet potatoes and cut in half lengthwise.
- Bake cut side down on a non-stick baking sheet (or silpat) for 20-30 minutes until tender when poked with a fork.
- Prepare the salsa by mixing the tomatoes, red onion, cucumber, kalamata olives (if using), and mint and lime juice.
- Prepare the tahini dressing by mixing tahini, garlic, lemon, salt and bit of water.
- When the potatoes are done, slightly mash them with a fork and top with tahini, chickpeas, Greek salsa.
- Possible additions: artichoke heart, sun-dried tomatoes, and steamed broccoli.
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