Easter-Themed Stuffed Sweet Potato Un-Recipe

Easy Weeknight Dinners // Un-Recipe No. 4
Easter-Themed Stuffed Sweet Potato



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Hands-on time:
Serves: 4

Savory “ham” bits soaked in honey dijon vinaigrette and loaded with thinly shaved spring vegetables create a fun Stuffed Sweet Potato inspired by traditional Easter dishes.



What’s an un-recipe?

Ingredients:

Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Red Peppers
Spring Peas
Red Onion
Carrots
Mustard
Vinegar
Olive Oil
Honey
Dill
Soy Sauce
Meatless Veggie Ham Slices or Ham

Prep For Easter-Themed Sweet Potato

1. Make The Honey Dijon Vinaigrette: Pour equal parts olive oil, vinegar and water into a glass bowl. Add a few squirts of your favorite dijon mustard, a few spoonfuls of honey, a few shakes of dried dill or sprigs of fresh dill and a splash of soy sauce. Whisk vigorously so the dressing emulsifies. Taste and adjust accordingly.

2. Brown The “Ham” Bits: Take one package of vegan ham slices (I used Litelife Smart Deli Ham) and cut into strips. Heat a small amount of oil in a non-stick pan and brown the meat slowly over medium heat until it become brown and crispy on the edges.

3. Shave The Veggies: Bring the a carrot, red pepper and half a red onion to room temperature. Carefully run them through a mandolin (emphasis on “carefully”!) to create a mix of thinly sliced veggies. If you don’t have a mandolin, you can simply slice the veggies as thinly as you can. The thinner you slice them, the better they will soak up the dressing (and it will seem less like you’re putting a salad on a sweet potato). Toss in a handful of sweet spring peas.

4. Assemble: Drizzle a little dressing into each baked sweet potato so it can absorb the flavor. Place a large scoop of the veggie mix into the cavity of the sweet potato. Sprinkle some of the browned ham slices on top and finish with another drizzle of dressing.

 


 

Surprise Ingredient:

Homemade Honey Dijon Vinaigrette. I’ve felt it’s a huge waste of money to buy salad dressings for a long time now. You can whip up something just as delicious at home with pantry staples, and without all the extra “junky” ingredients (think high-fructose corn syrup, preservatives, dyes, etc.). Honey mustard is a traditional glaze for ham and natural complement to the sweet potato — elevating its flavor to be even richer, sweeter and brighter. Thinly shaving the veggies and dressing the sweet potato before and after stuffing it allows the dish to fully absorb the flavors.

For The Win:

Don’t Cut Yourself. A mandolin is a handy kitchen tool to have around. It’s inexpensive, takes up very little room and completely transforms everyday veggies into fancy shavings. A word of caution … mandolins are SHARP. Sharper than your chef’s knife. Every time I use the mandolin I think I’m being careful, and yet, and YET, I cut myself almost EVERY time. Without fail. It’s a risk worth taking, but proceed with caution and use the safety feature.

The Takeaway:

Texture. Don’t forget about texture when you’re learning to master un-recipes. For example, a simple red pepper can play a very different role depending on how you cut it. Roasted whole, roughly chopped and sauteed, diced or shaved raw — this one basic ingredient has so many different personalities. Fully utilizing all these options allows you to be a better and more versatile cook. I chose thinly shaved carrots, onions and red peppers for this un-recipe for two reasons. 1) Chunks would have over-powered the crispy ham strips, and 2) A mix of veggies more resembling coleslaw in texture absorbs dressing really well.

Why is there no picture of this recipe?


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