When it comes to Thanksgiving, turkey is pretty much de riguer. It’s truly the side dishes that will make your feast delectably memorable.
Roasted Sweet Potatoes Stuffed with Quinoa
Ingredients
- 2 medium sweet potatoes
- 1 tbs. olive oil
- 1 1/2 cups cooked quinoa
- clove of garlic minced
- 1/4 cup pecan pieces
- 1/4 cup cranberries dried
- 6 twists black pepper from a pepper mill
- pinch salt
Instructions
- Heat the oven to 400 F. Slice sweet potatoes in half lengthwise. Coat them with a little olive oil and place them face down on a parchment lined baking sheet. Roast sweet potatoes for 30 to 40 minutes until they are tender and soft.
- Prepare 1/2 cup of dry quinoa as per the package instructions.
- While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and cook for about four minutes. Remove from heat.
- Stir cooked quinoa, pecans, cranberries, black pepper and salt.
- When sweet potatoes are ready, remove from the oven and let cool slightly. They should be soft and indent slightly when squeezed If they are not done, put them back into the oven for an extra 5 or 10 minutes.
- Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
- Spoon quinoa mixture evenly over sweet potatoes and serve.
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