Prepare yourselves, I’ve hit sweet potato season with a bang. I’m a big potato fan in general but I’m always looking for ways to make a potato a meal. You may be thinking, “salad? on top of a sweet potato?” but I assure you, it’s awesome (if warm salads are your thing).
Take this idea and run with it. I can imagine using different grains or even chickpeas in the sweet potato mixture along with different cheese like goat, cheddar, or any other cheese that melts well. As for the salad, regular greens, kale, or spinach would work great. Have fun, play around, and just know this won’t be the only potato meal you see from me this season!
(PS: if you’re up for seeing more wedding photos, pop over to Sarah’s blog. Every time I look at them, I tear up!)
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While working on Amy’s site, she had just posted her post about quicker baked potatoes. Since then,slicing my potatoes in half before baking has become the norm. It cuts down on cooking time (and is pretty ingenious!)
Ingredients
- For the Sweet Potato:
- 1 large sweet potato
- 1/2 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1 ounce blue cheese
- 1/2 cup cooked quinoa
- 2 teaspoons fresh minced rosemary
- For the Salad:
- 2 cups (lightly packed) arugula
- 1/4 cup dried cranberries
- 2 tablespoons crushed pecans
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown mustard
- 2 teaspoons maple syrup
Instructions
- Preheat oven to 400˚. Scrub sweet potato and cut in half. Place cut side down in a roasting pan, drizzle with 1/2 tablespoon of olive oil, and sprinkle with sea salt. Bake until potatoes are tender, 35-45 minutes depending on size of sweet potato.
- Once sweet potatoes are done, carefully scoop insides into a bowl, leaving 1/4-1/2″ thick wall in the sweet potato. Add blue cheese, quinoa, and rosemary to the bowl of sweet potato and mix until well combined and cheese is starting to melt. Divide sweet potato mixture back into sweet potatoes.
- Return sweet potatoes to the oven and bake for another 10-15 minutes until tops are beginning to crisp and cheese has fully melted.
- While sweet potatoes are baking, combine arugula, cranberries, and pecans in a bowl. In a separate container, shake or whisk together olive oil, vinegar, brown mustard, and maple syrup. Pour just enough dressing over greens for them to be lightly covered (you might not use all the dressing).
- When sweet potatoes are done, remove and place 1/2 the arugula salad over the sweet potato and serve.
Notes
*Sweet potatoes can be baked ahead of time and reheated/baked again for the second baking when ready.
Dishing Up The Dirt says
Beautiful and delicious as always! We finally have sweet potatoes at our farm! cant wait to whip this up. Thanks for another lovely recipe Erin!
Julie says
Erin, this recipe looks delish!
Took a peek of your wedding pics – so beautiful! You and your husband seem like delightful people.
Wish you both the very best.
Julie
elalderson says
Thank you, Julie!
Melissa Vanni says
This does look awesome!! My crew would love this!
HalfBakedHarvest says
Mmm! I love sweet potatoes, especially as a meal like this and especially paired with blue cheese! So good! Gorgeous meal!
jaime @ asweetroad says
I have some sweet potatoes I’ve been neglecting because I just couldn’t think up something outside of the box this time around, but I like the idea of using the skins as bowls for a sweet-potato quinoa mash. They look easily portable too, so I can stick one in a tupperware and take it to work!
elalderson says
I’ve always been a big fan of potatoes as bowls and I think it would be a great treat for work!
Laura Pickard says
Erin, where is your restaurant because I want to live there…
No really.
And Congratulations on your marriage! I have been married almost 12 years and love it. LOVE it. And him too. 🙂
elalderson says
🙂 There have been talks about a traveling food truck (and thank you!)
Joanne (eats well with others) says
I just got a case of many many many pounds of sweet potatoes. So I need LOTS of recipes to use them up. This is so number one on my to-make-next-week list!
Pamela @ Brooklyn Farm Girl says
I’m really feeling the maple mustard in this recipe, such a unique flavor! Looks great!
Irish Attic says
This looks amazing! I’m going on a hike/picnic today and these stuffed potatoes and salad will be an easily packable lunch to take along.
elalderson says
Wonderful- sounds like a perfect hiking meal!
Tammela says
I love sweet potatoes. I like warm salads. Yum.
Julie says
Erin, I just made this for dinner tonight and it tastes as good as it looks. I followed the recipe to the T – it’s a keeper.
Thank you!
elalderson says
Wonderful!
Kristin says
Big congrats on getting married!! I hope these first few weeks are super sweet for you guys. And this recipe … YUM! Made it last night with a cheese swap (manchege and pecorino) and it was delicious!
elalderson says
Thank you! Love the cheese swap- I’ll have to try that combo soon!
Laura says
I made this last night – it was delicious! Thanks for sharing.
elalderson says
You’re welcome- so glad you liked it!
Lacey says
Delicious recipe, thank you! I had blue cheese left over from your cornbread panzanella salad recipe (also delicious!) so I decided to make this. What a good choice… my boyfriend gave it an 8/10 🙂
Heather T says
Just made this tonight and it was delicious! Simple, healthy, tasty. Thanks for sharing the goodness.
Krishia says
The absolute PERFECT mix up to my daily sweet potatoes. Thank you so much for the post and thank you for including such gorgeous pictures. I will be a returnee to your site for certain <3
Debra says
I love this recipe. I have this idea I have to have a green and orange vegetable everyday. This gives that with the salad greens, the sweet potato, and then the extra protein of the quinoa, cheese, and almonds. Really tasty, really simple, and really healthy, which is what I admire about so many of the recipes on this site.