Over the Top Sweet Potatoes
Over the Top Sweet Potatoes are naturally gluten free and can be customized to meet just about all dietary needs. What is best about them is that they are delicious and filling. They can be treated like a vegetarian or vegan entree based on the toppings used. Sweet potatoes are full of nutrients, filling and naturally sweet, hence the name. Pairing it with salty, nutty and tangy ingredients provides a balanced dish.
Start with the Sweet Potatoes
Simply scrub the sweet potatoes and cut them in half lengthwise. Lay them out on a parchment lined sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to rub the ingredients evenly over the potatoes. Then put them in the oven face down to bake for about 20-25 minutes. The larger they are, the longer they will take to bake.
About the Nuts
A combination of your favorite nuts or seeds will work really well for this recipe. You don’t necessarily need to use one or the other. However, if the nuts you are using are large, run your knife through them to chop them up a bit. It is easier to take a bite when the bits are on the smaller side. If you don’t want to use nuts, sunflower seeds or pumpkin seeds will work really well too. The only thing left to do is toast the nuts or seeds in a dry pan over medium high heat. Within about 5 to 7 minutes they will be fragrant and lightly browned. Take them off the heat and let them cool.
The Cheese
I used pecorino romano cheese for this version of the recipe in the photos. However, I have also made it with a soft goat cheese as well and it was fantastic. As long as you like the flavor of the ingredients and the combination of them go well together, it will turn out great. The idea with the cheese is to either crumble it, shave it or cut it into very small pieces. Pieces about the size of a green pea are great.
The Herbs
Once again, go with the herbs you know and love. Parsley is a pretty neutral herb and is generally enjoyed by all, but you can mix it with some basil, dill, thyme, cilantro, sage, rosemary or oregano. I would be careful how much of the stronger flavored herbs (like rosemary) is used so that it doesn’t over power the dish though. You could also choose arugula instead of an herb if you prefer. It will give a nice peppery flavor to the dish too. Once again, just rinse and dry the fresh herbs you decide to use then chop them up very well.
Dried Fruit
Raisins are so easy to find and the perfect size, so they don’t require any prep for this dish. They add the sweetness I was looking for, and I had them on hand, so that is why I chose them. However, chopped apricots, dates, cranberries or cherries would also be great options.
Mix it Up!
Once you have prepped the toppings, just add them all to a mixing bowl. Drizzle with some olive oil, season with salt and pepper and mix with a spoon until well combined.
Over the Top Sweet Potatoes
Once the sweet potatoes come out of the oven, plate them up individually or on a serving platter. Generously top with the herb mixture and drizzle with balsamic glaze. And enjoy!
More Gluten Free Vegetarian Dishes
- Chickpea & Spinach Stew
- Priya’s Pasta Salad
- Garden Fresh Quinoa
- Roasted Veggie Pasta Salad
- Veggie Tacos with Coconut Lime Slaw
Over the Top Sweet Potatoes
Ingredients
- 2 large sweet potatoes (scrubbed and halved lengthwise)
- 2 tbsp olive oil
- ¾ cup chopped nuts or seeds (pecans, walnuts, hazelnuts, pine nuts, pumpkin seeds, sunflower seeds or a combination of them)
- 1 small bunch of fresh flat leaf parsley (chopped finely)
- 2 tbsp fresh dill (chopped finely)
- 4 ounces pecorino romano (thinly sliced and crumbled)
- 2 tbsp raisins or chopped dates
- 3 tbsp store bought balsamic glaze (see note)
Instructions
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- Scrub the sweet potatoes and cut them in half lengthwise.
- Lay the sweet potatoes on the lined sheet pan. Drizzle with olive oil and season with salt and pepper, using your hands to distribute the seasonings evenly to all sides of the potatoes.
- Bake them face down on the sheet pan until cooked through, approximately 20-30 minutes, depending on the size of the potatoes.
- While the potatoes are baking, toast the roughly chopped nuts in a dry pan over a medium high heat until lightly browned and fragrant. Approximately 5-10 minutes. Let cool to room temp.
- Combine the chopped herbs, cheese, raisins and toasted nuts in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Mix together with a spoon.
- To serve, place the baked sweet potatoes flat side up on a plate or platter, generously top with the herb mixture and drizzle with balsamic glaze.
