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For me, there is nothing better than a sweet potato. It has always been my favorite at any Thanksgiving or Christmas meal. I thought of this recipe after thinking about how I could make a sweet potato the star of the meal, and I came up with this. You can tweak the ingredients however you like, but this is a great start.
1. Wrap potatoes in tin foil, and place in a 375ºF oven for 45 minutes (or until soft when pierced with a fork). Let cool slightly.
2. Place all rice ingredients (except for the beans, bell pepper and lime juice) in a large pot. Bring to a boil, then let simmer for 20 minutes, or until the rice has absorbed most of the liquid and it is done (truth be told, I like to use a rice cooker, it’s much easier). Fold in the black beans, bell pepper and lime juice. Set aside.
3. Once the potatoes are cooled, slice in half and scoop out 3/4 of the interior (you will not need the scooped out portion, so you may want to put it in a container for tomorrow’s supper mashed potatoes). Place a heaping amount of the rice mixture into each potato half. Place in the 375ºF oven for an additional 10 minutes.
4. While waiting for the stuffed potatoes to finish, whisk peanut sauce ingredients together, adding water until desired consistency is reached (it should be thin enough to drizzle on top of the potatoes). Set aside.
5. Divide finished stuffed potatoes among plates, drizzle with lots of peanut sauce, and garnish with green onion and chopped peanuts. Enjoy!
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speedboatgirl on 4.7.2011
Fabulous! My husband and I live in China and this was a wonderful recipe in accommodating an apartment with only two pots and a toaster oven.