FRUIT STUFFED SWEET POTATO
SERVES 4 PORTIONS
FOR THE STUFFED SWEET POTATOES
4 sweet potatoes (1/2 lb. or 225 g each)
1/2 lb. (225 g) pears, cored and chopped
1/2 lb. (225 g) fresh figs, sliced in half
3 oz. (85 g) fresh cranberries (or thawed frozen)
1/2 cup (60 g) walnuts, chopped
FOR THE MAPLE-TAHINI SAUCE
3 tbsp. (45 g) tahini
2 tbsp. (28 ml) maple syrup
1 tbsp. (15 ml) water
1 tsp. vanilla extract
Pinch of salt
NUTRITIONAL VALUES
Calories: 573kcal
Fat: 15.9g (1.5g S.Fat)
Carbs: 107.1g
Protein: 10.7g
Sugar: 50.3g
Sodium: 127mg
METHOD
To make the stuffed sweet potatoes:
Preheat the oven to 190°C/375°F. Wrap each sweet potato in aluminium foil and place it on a baking sheet. Bake for 30 minutes, or until the potatoes are fork-tender.
Combine the pears, figs, cranberries, and walnuts in a large mixing bowl. Allow the potatoes to cool for 10 minutes before unwrapping them and cutting them in half lengthwise. Divide the fruit filling among the potato halves, mounding it on top. Place them on the baking sheet and return them to the oven for 15 minutes.
To make the maple-tahini sauce: In a small bowl, whisk together all the ingredients. Drizzle over the tops of the baked sweet potatoes and serve.
Combine the pears, figs, cranberries, and walnuts in a large mixing bowl. Allow the potatoes to cool for 10 minutes before unwrapping them and cutting them in half lengthwise. Divide the fruit filling among the potato halves, mounding it on top. Place them on the baking sheet and return them to the oven for 15 minutes.
To make the maple-tahini sauce: In a small bowl, whisk together all the ingredients. Drizzle over the tops of the baked sweet potatoes and serve.
