This recipe is a celebration of natural flavors and textures. With roasted sweet potatoes as the perfect base and a colorful and nutritious filling made with quinoa, crisp apple, fresh spinach, toasted hazelnuts, and aromatic herbs, this delicious dish makes for a complete and balanced meal.
2. Wash the sweet potatoes well and cut them in half lengthwise. Pierce them several times with a fork and place them cut side down on a baking sheet lined with parchment paper. Bake for 45 minutes, or until tender when pierced with a knife. Remove from the oven and let them cool.
3. Rinse the quinoa thoroughly. In a medium saucepan, sauté the diced shallot with the quinoa over medium heat for 5 minutes, stirring frequently, until the quinoa begins to lightly toast. Add 1 cup of water, cover, and cook over low heat for 10 to 12 minutes, until the quinoa is cooked and all the water has been absorbed. Remove from the heat and let it rest for a few minutes.
4. Place the hazelnuts on a small baking sheet and roast them at 425°F for 10 to 12 minutes, or until lightly golden. Let them cool, then rub them with a clean kitchen towel to remove most of the skins. Coarsely chop the hazelnuts.
5. In a large bowl, mix the cubed apple with the apple cider vinegar to prevent browning. Add the spinach and mint. Set aside.
6. Once the sweet potatoes are cool, make a lengthwise slit in each one and carefully scoop out some of the flesh with a spoon, leaving a sturdy shell to fill. Lightly mash the scooped-out flesh.
7. In a large bowl, combine the cooked quinoa, hazelnuts, apple mixture, mashed sweet potato, and salt. Mix well to incorporate all the ingredients.
8. Spoon the filling into the sweet potato shells. Place them on a baking sheet and bake at 350°F for 5 to 7 minutes, just until heated through. Serve immediately.
Cooking Tips
Cooking Tips
1. The quinoa stuffing is also great on its own as an elegant side dish.
2. You can make these stuffed sweet potatoes a day ahead of serving; simply reheat them in a covered baking dish (with a little water in the bottom of the dish) for 10–12 minutes at 350°F.
3. You can substitute the sweet potato with your favorite squash.
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