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Veggie-Stuffed Baked Sweet Potatoes

I swore for a long time that I hated sweet potatoes. Turns out, it was a case of mistaken identity. You see, my dear late grandmother hosted dinner every Easter. Though there were only ever 7 of us at dinner, she'd make a ham AND lamb, five side dishes, plus two kinds of dinner rolls. She'd also make (or buy) at least three desserts.

I distinctly remember one year, she had a large bowl of something that looked like mashed potatoes, but its color was bright orange. She insisted I take a spoonful and at least try it. I did as I was told, but did not care for the taste.

Years later, during a conversation with my mother, somehow my dislike of sweet potatoes came up. I mentioned tasting them at my grandmother's on Easter, and my mother said they weren't sweet potatoes, they were turnips.

Oh.

Since then, I made sweet potato fries to go alongside turkey burgers one evening, and it turns out — I do like sweet potatoes! I think I may even like them more than white potatoes. Yes, I am actually excited by the this. Sweet potatoes are lower in calories and in carbohydrates than white potatoes. Sweet potatoes are also a better source of vitamin C, vitamin B-6, and calcium than white potatoes.

My favorite way to eat them is baked or roasted. Roasting any vegetable brings its delicious, sweet flavor. Stuffing roasted veggies inside a roasted sweet potato? Double bonus!

[gmc_recipe 1394]

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