MASTER VEGAN COOKING
Fall Sweet Potato
"Stuffed Goodness"
PREP 15 MIN | COOK 15MIN | TOTAL 30 MIN
Ingredients
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2 medium sweet potatoes
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3/4 cup basmati rice
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1/4 cup dried cranberries
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1/4 cup diced sweet onion
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1 oz fresh chopped sage
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2 garlic cloves chopped
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1/2 oz roasted pine nuts
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1 oz olive oil
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1 1/4 cup mushroom or veggie broth
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salt and pepper to taste
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Highlights & Tips
The easiest and quickest way to prepare this dish is to use an Instant Pot or Microwave. You can cook a medium sized sweet potato in less than five minutes using one of these tools! If you don't have one of these kitchen tools then you can certainly use your oven cooking a potato at 375 degrees for 40-45 minutes typically to be fully cooked.
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The dish is best with fresh herbs, cooking the rice in broth and roasting the pine nuts. However, if money is tight you can certainly skip these by using water to cook the rice and use dry herbs and skip the nuts all together! The dish will still taste great.
Health Benefits
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Sweet potatoes have so many wonderful qualities to them! They are so versatile and can be used in so many dishes. They have several more benefits than a normal white potato such as loads of vitamin A! Sweet potatoes also help to maintain good blood pressure, protects against cancer and is very high in fiber which helps aid in prevention of constipation.
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Basmati rice is considered a healthier rice. It stores more vitamins and fiber than other brown rice. It contains 20% more fiber than other rice. It is also suitable for diabetics as it has a low glycemic index. Lastly it helps reduce cancer cells
This is our favorite kitchen accessory. A 3 in one microwave that is also an air fryer and convection oven! It's an investment but is a true help in the kitchen and great for small spaces! You can cook a sweet potato in 5 minutes in a microwave!
Recipe Supplies
You can use vegetable broth or a bouillon to cook your rice which adds depth of flavor to the dish!
The Instant Pot is a great kitchen tool to have that greatly reduces a recipes cooking time! This one is top rated!
Presentation
If you have a large family or entertaining for a dinner party serve the sweet potatoes in a baking dish.
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You can also serve on a wood board and sprinkle chopped sage parsley over the dish to add a pop of color.
Budget Tips
If you want to reduce some cost with this dish skip the vegetable broth and just use water to cook the rice.
Pine nuts are also somewhat pricy so this is an easy thing to go without if you need to save some money!
Use dried herbs instead of fresh herbs and purchase those in the bulk section of your grocery store and use your own glass jars or plastic bags for storage.
Storage Recommendations
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The best way to store your left overs is in a pan with a lid so you can easy heat and serve them up again!
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If you have left over cooked potatoes you can also store them in a freezer plastic bag in the refrigerator for a couple days or pop them straight in the freezer which will hold for 2 months.
Food Combinations
When serving a filling main dish such as a stuffed sweet potato is great to serve a fresh kale or green salad with it! This will provide some raw fresh vegetables options with your meal!
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What to do with left over's or extra product?
There are so many ways to utilize your yummy cooked sweet potatoes! You can shred the remaining potatoes and use them up in a potato hash for breakfast. Cube them up and cook in a soup or roast them with other veggies for a lovely side dish in another meal!
Fall Sweet Potato
PREP 15 MIN | COOK 15 MIN | TOTAL 30 MIN
YIELD 2 SERVINGS
DIRECTIONS
Dice your onion, garlic cloves and fresh sage and toss in a medium size sauce pan over medium heat and cook in the olive oil. Stir and cook for 1-2 minutes.
Step 1
Step 2
Add your pine nuts to the pan of ingredients and cook until lightly brown for another 2 minutes or so.
Poor your vegetable broth or water in the pot and add your basmati rice along with your cranberries. Cover and bring to a quick boil then reduce the heat to a simmer and cook for 13-15 minutes.
Step 3
INGREDIENTS
Step 4
While your rice is cooking. Wash your potatoes and pat dry. Place your potatoes in an Instant Pot or Microwave and cook for about five minutes for a medium size potato. Try not to over cook you don't want a mushy potato!
RECIPE TIPS
Step 5
Once the rice is fully cooked add some sea salt and ground pepper to taste. Stir and mix the ingredients well. Take your sweet potato and cut down the middle, scoring the potato in cubes but leaving the skin intact. Stuff your potatoes with the rice mixture. Top with extra sage or parsley and serve hot!
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2 medium sweet potatoes
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3/4 cup basmati rice
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1/4 cup dried cranberries
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1/4 cup diced sweet onion
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1 oz fresh chopped sage
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2 garlic cloves chopped
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1/2 oz roasted pine nuts
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1 oz olive oil
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1 1/4 cup mushroom or veggie broth
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salt and pepper to taste
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NUTRITIONAL'S PER SERVING
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â–¡ Calories 470 Cal
â–¡ Protein 5 grams
â–¡ Fiber 4 grams
â–¡ Sugar 18 grams
â–¡ Carbs 56 grams
â–¡ Fat 3 grams
The easiest and quickest way to prepare this dish is to use an Instant Pot or Microwave. You can cook a medium sized sweet potato in less than five minutes using one of these tools! If you don't have one of these kitchen tools then you can certainly use your oven cooking a potato at 375 degrees for 40-45 minutes typically to be fully cooked.
​
The dish is best with fresh herbs, cooking the rice in broth and roasting the pine nuts. However, if money is tight you can certainly skip these by using water to cook the rice and use dry herbs and skip the nuts all together! The dish will still taste great.