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Stuffed Sweet Potatoes For Fall And Winter

Sweet potatoes are a Thanksgiving classic, and it’s hard to think of another vegetable that says “fall” as much as the sweet potato does. If you’re looking for a different recipe featuring sweet potatoes this year, try making them stuffed with delicious ingredients! They’re sure to be a hit with your family this Thanksgiving, or for on any cold night this fall and winter.

Fall Harvest

A baked sweet potato is a great choice for a warm dinner, but stuffed sweet potatoes are even more filling and full of delicious flavor. This recipe for a “Fall Harvest” stuffed sweet potato is perfect for Thanksgiving, full of apples, dried cranberries, and Brussel sprouts. Here are the ingredients for the salad filling for two sweet potatoes:

  • 12 coarsely shredded Brussels sprouts

  • ½ diced gala apple

  • 1 radish, sliced into matchsticks

  • ¼ cup crumbled feta

  • 1 tablespoon chopped dried cranberries

  • 1 teaspoon extra-virgin olive oil

  • 1 teaspoon apple cider vinegar

  • ¼ teaspoon sea salt, (add more to taste)

  • ground black pepper, to taste

First, preheat the oven to 425 degrees and place foil on a baking sheet, lay your sweet potatoes on top. You can use as many sweet potatoes as desired, just be sure to change the measurements of the filling (measurement above are for two potatoes.) Remember to poke holes in the potatoes before baking, then roast for 40 to 50 minutes.

To make the filling, simply mix all of the ingredients together in one bowl as a salad. Since there is no sauce, you want to double check that the salad isn’t dry before adding it to the potato. One the sweet potatoes are cooked, slice each potato lengthwise, then scoop in the filling.

Sweet Potato Burrito

This sweet potato is the perfect spin on a classic burrito and is sure to be a staple dinner for chilly nights. With black beans, jalapeno peppers, and guacamole, you’ve probably never had a sweet potato like it! Here are the ingredients for the filling of two sweet potatoes and the guacamole to put on top:

  • 1 cup shredded red cabbage

  • ½ cup cooked black beans

  • a few slices of serrano or jalapeño pepper

  • 1 tablespoon toasted pepitas

  • ½ teaspoon extra-virgin olive oil

  • 1 teaspoon fresh lime juice

  • ¼ teaspoon chili powder

  • ¼ teaspoon sea salt

  • ¼ cup salsa, (left on the side for serving)

Quick guacamole:

  • 1 small avocado

  • Fresh lime juice to taste

  • Sea salt to taste

Start the same way as the previous recipe, by roasting your sweet potatoes. While they’re in the oven, make the filling by mixing all ingredients (except salsa) in a bowl, then chill until ready to use. Make the guacamole just before serving, by simply mashing the avocado, lime juice, and salt together with a fork. Let the sweet potatoes cool slightly, then slice and add the filling with guacamole on top, and serve with salsa.

Recipes from Love & Lemons.

Making a Healthier Choice with Hearn Kirkwood

Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and fresh seafood. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington, and Virginia. For more information on our services, call Hearn Kirkwood today!