Pesach / Parev
Prep time: 10 mins / Cook time: 1 hour
Serves: 4 servings
Ingredients
8 baby sweet potatoes, thoroughly washed and scrubbed
2 tbsp raw shelled pistachios, chopped
2 tbsp pine nuts
⅛ tsp salt (or to taste)
4 dried apricots, chopped
4 pitted prunes, chopped
2 tbsp dried sour cherries, chopped
2 tsp extra virgin olive oil
Pomegranate – maple glaze:
3 tbsp pomegranate syrup
3 tbsp pure maple syrup
1 tbsp balsamic vinegar
2 tsp orange juice
2 tsp brown sugar
Instructions
- Preheat oven to 200c. Line a baking sheet with foil or parchment paper
- Arrange sweet potatoes on the baking sheet and bake for 45 minutes or until tender
- In the meantime, prepare the glaze by combining all the ingredients in a small sauce pan. Cook over medium heat, 5-6 minutes until it comes to a soft boil. Reduce heat and simmer for an additional 6-7 minutes ( the glaze will thicken as it cools)
- Combine chopped pistachios, pine nut and salt in a small bowl and toss together. Heat olive oil in a non stick pan, add nuts and cook over medium heat stirring constantly for about 2 minutes (keep an eye so they don’t burn)
- Transfer to a bowl, add dried apricots, prunes and cherries and mix well
- Once the sweet potatoes are cool enough to handle, slice them down the middle and lightly press the ends towards the center
- Fill each sweet potato with nut and fruit filling and drizzle with the glaze right before serving
Author: www.mayihavethatrecipe.com