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A Taste of Woodloch: Moroccan Stuffed Sweet Potato
As the days begin to cool and transition into the Autumn season, it’s the perfect time to share a warm, comforting meal with the people you love.
Chef George, from our Woodloch Pines kitchen, has created a harvest menu that highlights the flavors of fall with ingredients that are in season. From our kitchen to yours, we invite you to create these recipes and enjoy them gathered around the table with your family!
INGREDIENTS:
2-3 medium yams- cut in half length wise, skin on
1 Tablespoon olive oil
½ an onion – diced
½ an apple – diced
4 garlic cloves, rough chopped
1 can chickpeas, drained & rinsed or sub ½ lb chicken breast
2 teaspoons Ras el Hanout
spice blend
½ teaspoon salt
¼ teaspoon pepper
2 teaspoon maple syrup
½ cup chopped cilantro, divided
¼ cup chopped scallions
DIRECTIONS:
1. Preheat oven to 400F. Place yams, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.
2. While yams are roasting make filling. Saute onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes. Turn heat to medium. Add garlic. Saute 4 more minutes then add chick peas and spices, salt and pepper. Continue cooking a few more minutes. Stir in maple syrup. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Stir in half of the cilantro. Turn heat off.
3. When yams are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the yams. Place back in a warm oven until ready to serve.
4. Garnish with fresh cilantro and scallions and a drizzle of “smoked” yogurt.
SMOKED YOGURT DRIZZLE
¼ cup plain yogurt or soy yogurt
(best with low fat or full fat,
not fat-free)
1/8 cup water
¼ teaspoon smoked paprika
Mix all ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.
RAS el HANOUT
2 teaspoon ground cumin
1 teaspoon ground ginger
2 teaspoon salt
1 ½ teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander seeds
1 teaspoon cayenne
1 teaspoon cardamom
½ teaspoon ground allspice
¾ teaspoon ground cloves
Mix all ingredients together in a small bowl — using whole toasted ground seeds whenever possible. Keep in an airtight container.
*This spice blend is great for tagines, meats, roasted vegetables and rice.
