Stuffed Sweet Potatoes – Millet, Peas and hints of Greece

Hey there!

 

Finally another sweet potato recipe.

 

I just realised that I haven’t actually incorporated this delicious root veggie in very many of my recipes, which is quite a surprise since I developed a slight sweet potato addiction while living in Australia. I didn’t even know they’d existed previously to my year abroad. Well firstly because Swiss people don’t tend to use them very much and secondly they most definitely don’t grow around here. This is also the reason I don’t eat them as often as I would like to. They’re ridiculously expensive around here and mostly shipped in from god knows where. But every so often I have to disregard my principles and treat myself with some of this heavenly deliciousness.

 

When I spotted that my mum had bought some in her weekly shopping spree my brain immediately started to come up with delicious combination I could serve them in. Should I just have them in form of sweet potato fries, maybe prepare another Rösti, maybe make a potato mash with them or even reach out a little and prepare a dessert with them?

 

Luckily I didn’t stay with the basics and jumped out of my comfort zone. I do love plain sweet potato fries, but that’s a tad boring, right?

 

So, what I came up with ended up being millet stuffed sweet potatoes, such a great idea, most definitely better then the ordinary fries, I usually prepare without wasting a thought on the possibility of serving them in a different even tastier manner.

For the base of the filling I went with millet, which was enhanced with some typical Greek flavours.

I used oregano, mint as well as lemon and feta. To add some more colour to the dish I also included some baby spinach and peas.

The outcome was just amazing. The sweetness of the baked sweet potato harmonized perfectly with my Grecian inspired filling. Slightly tangy from the lemon, a nice saltiness from the feta and obviously this delicious sweetness, just the perfect combination of flavours. Served with a salad on the side I find this to be another perfect meal for a weeknight dinner at home. It is quick; it is easy and most importantly tastes divine.

 

 

 

This creation is definitely worth splurging on some overpriced sweet potatoes. This will hopefully satisfy my craving for this yummy root vegetable for a while but I’m sure you’ll get another sweet potato recipe from me at some stage in the near future.

 

 

 

So if you’ve got a sweet potato craving as well or you might even be unfamiliar to sweet potatoes but feel like venturing out a little this is the prefect dinner for you. Cook it today, cook it tomorrow, whenever just try it; you’ll be blown away.

 

So there you go, the recipe.

 

 

Ingredients

 

• 4 medium sweet potatoes
• 100g millet
• 100g peas
• 100g baby spinach
• 1 lemon (zest and juice)
• 1tsp dried mint
• 1tsp dried oregano, I used some directly off the stem since my friend gave it to me after her holiday in greece, but you can surely use the normal stuff from the jar
• 80g feta
• water
• salt

1. Bake your sweet potatoes. I bake them at 200°C for around 45 minutes or until they’re you can easily peak a fork through the middle. I then turn the heat off but l leave them inside the oven for another 30 minutes.
2. At the time you turned off your oven you can start with preparing the filling. Boil 400ml of water.
3. When the water has come to a boil add your millet as well as the oregano and the mint, also add salt to taste. Let it cook uncovered on medium high heat for about 10 minutes. Then turn the heat down to low. Mix in the peas and top it off with the spinach. Cover it with a lid for about five more minutes.
4. After five minutes your spinach should have wilted enough so you can stir it through the mixture. Now add the juice as well as the zest of a lemon and mix it well so all the ingredients are evenly distributed. Voila your filling’s ready.
5. Now cut potatoes in the middle stop just before you hit the bottom skin. Put them into an oven prove dish.
6. Stuff the sweet potatoes with the millet mixture.
7. To top it all of crumble some feta on top. Now bake for another 15 minutes at 180°C.

Voila, your delicious stuffed sweet potato just came out of the oven and they’ll taste truly amazing. This is such an easy dinner you can even bake the sweet potatoes the night before so you’ll just be left with having to prepare the filling, which really doesn’t take much time at all. I’d say this is another perfect dinner for a weeknight. It is quickly prepared and also not too heavy on the stomach. I served mine with a delicious salad and that was dinner. So quick and yet tremendously tasty.

 

Bisous

 

Fanny, the foodie