Spinach & Prosciutto Stuffed Twice-Baked Sweet Potatoes

Original Source: A Gilt Nutmeg

Makes: Serves 4

Ingredients:

• 2 large sweet potatoes 
• 2 tablespoons butter
• 1 Shallot
• 3 slices of prosciutto
• 1 bag of fresh baby spinach
• 70g (¼ cup) plain Greek yogurt
• 2 tablespoons ricotta
• 25g (¼ cup) shredded Gruyere

Methods:

1. Bake the sweet potatoes in a 180°C oven for 1 hour or until soft when poked with a fork.  When the potatoes are done, set them aside to cool for 10 minutes or so before slicing in half, lengthwise. 
2. Lay the three slices of prosciutto on a baking sheet covered in aluminium foil.  Bake for 5 minutes, flip the prosciutto slices and bake for 5 minutes longer. 
3. In the meantime, melt the butter in a large pan and saute the shallot until soft.  When the shallots are soft, turn the heat off under then pan and dump the bag of spinach into the pan, stirring slowly as the spinach leaves wilt.  
4. Once the potatoes have cooled a bit, slice them in half length wise and gently scoop out the insides of the potato, leaving some potato in the skin, to keep the skin sturdy.  Brush the skins with some olive oil and put them in the oven for 10 minutes. 
5. While those are baking, in a large bowl, mix together the insides of the sweet potatoes, the yogurt, ricotta, spinach-shallot mixture and then rip the prosciutto into small pieces into the bowl and mix until well combined. 
6. Take the potato skins out of the oven, divide the filling from the bowl evenly into the skins, then sprinkle the cheese over the tops of the filling and bake for another 10 minutes until the filling is heated and the cheese melted. 

Spiced Chickpea Smothered Sweet Potato

Original Source: Good Life Eats

Makes: 2 Servings

Ingredients:

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 2 medium shallots
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 2 whole cloves
• ½ teaspoon red pepper flakes
• 1 tablespoons smoked paprika
• ½ teaspoons salt
• 1 cup stewed tomatoes
• 2 tablespoons tomato paste
• ½-1 cup vegetable broth
• 2 cups chickpeas

Methods:

1. Preheat oven to 200˚C. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour.
2. Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
3. In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
4. To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.

Southwest Loaded Baked Potato Skins

Original Source: Food Wanderings in Asia

Makes: 12 Skins

Ingredients:

• 6 medium potatoes
• 330 g lean beef mince
• 1 medium onion - finely chopped
• 3 cloves garlic - minced
• 125g (¾ cup) frozen corn
• 150g (¾ cup) black beans
• 1 large tomato - seeded
• 2 tbsp cilantro
• 1 tsp chilli powder
• ½ tsp paprika
• ¼ tsp cumin 
• sprinkle of cayenne
• salt and pepper to taste
• olive oil
• ¾ cup grated cheese

Methods:

1. Mix the chilli powder, paprika, cayenne and cumin in a small bowl. 
2. Heat a little bit of oil on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. 
3. Add the onions and garlic. Cook until the onions are translucent. 
4. Add the tomatoes and cook for 1-2 minutes, then add the black beans, corn, spices, and cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.
5. Preheat oven to 200°C. Cover a baking sheet with foil. Lightly brush the foil with oil.
6. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 
7. Slice the potatoes lengthwise in half. Scoop out the insides and save for another time. Brush the skins and the insides lightly with oil. 
8. Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown colour.
9. Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese. 

Sweet Potatoes with Pecans, Apples, and Dried Cranberries

Original Source: Jessie Monds

Makes: 4 servings

Ingredients:

• 4 individual sized sweet potatoes
• 60ml (¼ cup) Thai coconut milk
• 40g (⅓ cup) roasted pecans
• 40g (⅓ cup) dried cranberries
• 1 large crisp apple, cored and diced
• Cinnamon, as garnish

Methods:

1. Preheat oven to 200°C (400°F).  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.
2. Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so. Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste. Fresh orange zest would be good, too.
3. Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in a 180°C (350°F) oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.