The scoop on this recipe…
So this Monday it was time to buy groceries again. I tucked my toddler into his kangaroo carrier and headed out.
First stop, my favorite produce store. They have this huge room with tables full of vegetables and fruit, all sold for a flat rate price of R$2.89 per kilo. Depending on what’s in season, there may be some things I could get slightly cheaper elsewhere, but in general, this price is consistently the best in my neighborhood. Shopping at flat rate produce markets like this one always saves time and money.
We made it out of the apartment before noon (wonder of wonders), which meant the best selection from the Monday morning delivery. I was STOKED when I saw those beautiful mountains of produce. Visions of gourmet casseroles, vegetable gnocchi, crisp salads and roasted roots swirled in my head.
Running on five or six hours of sleep took its toll on my cognative function, however, and I only came home with half the ingredients I needed for any one of those dishes. Shopping sleepy without a grocery list is no recipe for success, but when I’m tired there’s equally little chance of writing a coherent list. So go figure.
Even though my grocery selection was a disorganized bust, I still ended up with some nice veggies. Among these, some plump sweet potatoes.
Ever since I saw this recipe for stuffed sweet potatoes from Sabor Sonoro on pinterest, I knew I wanted to make my own version.
This variety is my favorite! These potatoes deliver with vivid purple skin and yellow inside, honey-sweet flavor, and all the moist, starchy bliss of the most perfect baked potato you’ll ever have.
So this was my golden opportunity!
Making my stuffed sweet potatoes…
Just one itty bitty problem… when I went to preheat the oven to bake my potatoes, nothing happened… no spark, no flame. We ran out of gas. My husband called and ordered a new tank, but they said it would take an hour. I didn’t want to wait that long to get started, so I decided to improvise.
This was my first time trying to microwave potatoes, and I was nervous, given my recent disasterous experience with microwave-poached eggs… Ha! More like deconstructed eggs, to put it in gourmet terms.
I’d had my fill of exploding microwave food for one week! However this was my only option, so I did my due diligance and read some instructions online before starting. Probably should have done that with my eggs too. Oh well. Live and learn!
The potatoes turned out much better than the eggs, thank goodness! After twelve minutes, I had five partially baked sweet potatoes. The gas arrived, and I transferred my potatoes to the oven. The rest of the process proceeded without incident.
My recipe review…
All in all, this wasn’t a difficult dish to make. And the results! When we finally sat down to eat and tasted the finished product- wow! What a wonderful combination of flavors! The savory sweetness of the caramelized onions and potatoes, filled with my quinoa rice and black bean stuffing produced such a rich harmony of flavors!
This recipe is a great opportunity to use leftover rice and beans. I cooked the quinoa from scratch and combined it with leftover rice and black beans from my freezer. So if you have leftovers, this recipe is even easier! Just caramelize some onions and sauté your rice, beans, and whatever else, put that on your baked potatoes, and there you go! A tasty, hearty, nutritous meal without too much fuss.
Stuffed Sweet Potatoes
Sweet and savory flavors combine in this recipe for quinoa, rice and black bean stuffed sweet potatoes, topped with caramelized onions.
- FOR THE SWEET POTATOES
- 6 Medium or Large Sweet Potatoes
- Olive or coconut oil to drizzle
- Salt to taste
- FOR THE STUFFING
- 1 Cup Quinoa - white or tri-color
- 1 Cup Whole Grain Rice
- 5 - 6 Cups Water
- 1 Cup Canned or Homecooked Black Beans
- 1 Teaspoon Turmeric
- 1/8 Teaspoon Cinnamon Powder
- Salt to taste (I used 2 teaspoons.)
- Olive or coconut oil to drizzle OR
- Small slice of butter to melt on pan
- FOR THE CARAMELIZED ONIONS
- 6-8 Large Yellow or White Onions
- Oil to drizzle
- 1/4 Cup Brown Sugar
- Step 1 Preheat the oven to 450 degrees Fahrenheit, 230 degrees Celsius.
- Step 2 Wash sweet potatoes and pierce with a small knife 2-4 times. Place on your baking pan and drizzle with oil of choice, sprinkling some salt on each potato. This will give them a beautiful, crispy skin that is just as tasty as the inside! Pop those guys in to bake while you make the filling and onions.
- Step 3 Now it’s time to start cooking your grains. If you’re using leftover rice/quinoa, CONGRATULATIONS! You can skip this step. Otherwise, rinse your chosen grains and put them in a pan or rice cooker with the water and cook until they are very tender but still separate. We don’t want the rice/quinoa so soft that it becomes a paste!
- Step 4 Once your grains are ready, drizzle some oil in a pan, preferably a nonstick skillet. Add the spices and salt, followed by your grains and black beans. Stir everything together until well combined and fragrant. If you’d like your stuffing more moist, add a bit – as in 1/4 Cup or less – of water and let it simmer until the extra evaporates.
- Step 5 Now it’s time to make our onions. I favor cast iron for caramelization. Preheat your skillet while you peel and slice the onions into 1/8 inch strips.
- Step 6 Drizzle a tiny bit of oil into your skillet, let it heat, and then carefully slide in the onions. Use a heat resistant spatula to constantly move the onions. The more you keep them rotating and turning, the more evenly they will brown. Once they start to become golden, add the sugar and continue mixing, even more frequently, until the sugar is dissolved and the onions are a gold to deep brown color – as you prefer. It is very important to stir often so the sugar doesn’t burn.
- Step 7 Lest we forget our potatoes, do a poke test and see if the’re tender yet. You want it to feel like you’re sticking your knife through room temperature butter. They’re done? Great!
- Step 8 Pull them out, turn off the oven, (friendly reminder for scatterbrains like myself,) and let them cool for 5-10 minutes.
- Step 9 Now it’s showtime! Cut out a wedge in each of your potatoes and replace that with your stuffing. Finally, top with those caramelized onions and… all set! Time to eat!