Fig and Nut Stuffed Sweet Potato
Sweet California Grown sweet potatoes become soft and caramelized in the oven, then are filled with a buttery mixture of California Grown dried figs, toasted nuts, honey, and warm spices. Finished with creamy whipped ricotta and a drizzle of honey, these sweet potatoes are equally at home as a cozy side dish, brunch centerpiece, or vegetarian entrée.
Ingredients
- 4 medium sweet potatoes
- 2 TBSP olive oil
- 1/2 tsp kosher salt
- 8 dried figs stemmed and finely chopped
- 1/2 cup chopped toasted pecans
- 2 TBSP honey divided
- 1 TBSP unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 3/4 cup whole milk ricotta cheese
- 1 TBSP chopped fresh thyme
- Additional chopped dried figs for garnish
- Additional chopped pecans for garnish
Instructions
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, rub with the olive oil, and sprinkle with the salt. Place on a parchment-lined baking sheet and bake for 45–55 minutes, or until completely tender.
- Meanwhile, combine the chopped dried figs, toasted pecans, 1 TBSP honey, butter, cinnamon, and ginger in a small saucepan. Cook over low heat for 2–3 minutes, stirring occasionally, until the figs are softened and the mixture is fragrant.
- In a small bowl, stir together the ricotta and fresh thyme until combined.
- Carefully split each baked sweet potato lengthwise and gently fluff the flesh with a fork. Spoon the warm fig and nut mixture into the center of each sweet potato.
- Top each sweet potato with a dollop of the whipped ricotta, then garnish with additional chopped dried figs and nuts. Drizzle with the remaining 1 TBSP honey and serve warm.
Nutrition
Serving: 1sweet potatoCalories: 522kcalCarbohydrates: 68gProtein: 11gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 31mgSodium: 457mgPotassium: 990mgFiber: 10gSugar: 26gVitamin A: 32449IUVitamin C: 9mgCalcium: 210mgIron: 3mg
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