Twice Baked + Stuffed Thanksgiving Sweet Potatoes w/ Harvest Aioli
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 75 minutes
Servings: 8
The Challenge: Twice Baked Sweet Potatoes
I wanted to do something unique this holiday season. I was looking for a recipe that would allow me to combine some of my favorite Turkey Day favorites into something new and fun. I also had this idea for a yummy aioli to drench it in that combined all the best harvest spices like sage, allspice, thyme, and more.
What I came up with was twice baking sweet potatoes that were stuffed with dried cranberries, sunflower seeds, green beans, and other tasty holiday inspired toppings. The result was somewhere between an epic sweet baked potato bar mixed with a Thanksgiving feast - all in all not a bad combination I must say!
The recipe really isn't too tough. Bake sweet potatoes to start. Saute some of your favorite Thanksgiving veggies. Make sweet potato boats. Top with all the veggies. Rebake. Whisk an aioli and serve it up. Yum!
A very interesting and new take on Harvest Day meals...this one won't disappoint!
Let's get into it.
Twice Baked Sweet Potatoes
- 4 medium-to-large sweet potatoes
- olive oil + garlic salt
- 1.5 tbl olive oil
- 1/2 large red onion, diced
- 1 medium poblano pepper, diced small
- 1 medium zucchini, diced small
- 1 cup green beans, diced small
- 1/2 tsp sage
- 1/2 tsp thyme
- 1 tsp garlic powder
- 1 tsp salt
- pinch of black pepper
- 1 tsp dried parsley
- 1/2 tsp coriander
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
Harvest Aioli
- 1/4 cup vegan mayo
- 1/2 lemon, juiced
- 1/2 tsp parsley, dried
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/2 tsp garlic powder
- 1/4 tsp allspice
- pinch of salt + pepper
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Baking Sheet . Parchment Paper . Baking Casserole . Whisk . Mixing Bowl . Large Frying Pan . Spatula
Before You Cook:
- Wash and cut all fresh ingredients
- Preheat oven to 400F
1. To start, rub olive oil and garlic salt on the potato skins. Wrap potatoes in parchment paper (I don't use aluminum foil) and bake for 45-50 minutes until a fork can pierce the potato easily and slide through with just a bit of resistance.
2. While the potato cooks, add onions and poblano to a large frying pan with 1.5 tbl of olive oil. Saute on medium heat for 6-7 minutes. After that add all spices and all the veggies (sans cranberries + sunflower seeds). Roast those for another 4-5 minutes until everything starts to soften.
3. Once the potato is done, scoop out a few spoonfuls of each potato half. Place that flesh into the vegetable mixture and break it up a bit with a spatula or wooden spoon to mix into the vegetable mixture.
4. Next, slice open your potatoes and stuff them with the vegetable filling and sprinkle on dried cranberries and sunflower seeds. Place back into the oven for 10-15 minutes depending on crispiness you prefer.
5. Whisk together all the aioli ingredients. Place into a plastic bag and snip off a corner to allow you to pipe it on the potatoes.
6. Take potatoes out of the oven, drizzle on aioli, and serve!
