Wednesday, July 4, 2012

Vegetable Brimming Sweet Potato


A perfectly random assortment of ingredients...until they come together in this meal.  A soft baked sweet potato is the serving dish for a collection of roasted vegetables, surprised with punches of sweet from dried cranberries and texture from crunchy almonds.  Brilliant and beautiful, both in presentation and flavor.

Vegetable Brimming Sweet Potato
(inspired by this post)

Sweet Potatoes
Summer Squash
Zucchini Squash
Green Pepper
Onion
Garlic
Olive Oil
Salt + Pepper
Dried Cranberries
Slivered Almonds

1.  Bake sweet potatoes in oven for 45 minutes to 1 hour at 400 degrees. 

2.  Chop remaining vegetables into 1 inch cubes.  Place on a greased rimmed baking sheet and drizzle with olive oil.  Toss to coat and season with salt and pepper.  Bake for 20-30 minutes at 425 degrees, or until vegetables are crisp tender.

3.  Cut a slit in top of baked sweet potato and squeeze at the ends to open.  Using a fork, release the soft potato and fluff slightly.  Spoon roasted vegetables over open sweet potato.  Sprinkle with cranberries and almonds.



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