Recipe: Sweet Potatoes Stuffed with Apples, Brown Rice, and Raisins

Ah, the sweet potato. What a wonderful food! This delicious tuber, which originated in Central America and was taken to Europe by Christopher Columbus, deserves so more more than to be eaten once a year at Thanksgiving. It is an amazing source of Vitamin A, a great source of vitamin C, and a good source of dietary fiber, iron, B6, manganese, and beta-carotene. Plus, the typical sweet potato contains fewer than 150 calories, making it a nutrient-dense complex carbohydrate that's great for the weight-conscious consumer. And let's not forget that it's delicious! The sweet potato is found in cuisine from all over the world, including Asian, African, South American, and Southern-style cooking, and can be used in anything from breads to main dishes, side dishes to desserts.

Tonight I tried experimenting with a flavor profile that was a bit more complex than my usual fare: baked sweet potatoes, stuffed with brown rice, apples, and raisins, seasoned with cinnamon, cloves, and cumin. It turned out to be quite yummy! I would love to have this dish on a cold winter night. It seemed like comfort food at its best, with just a hint of Indian flavor. Since it's so hot out, I served it with a simple spinach salad, making this one of the most colorful meals I've ever made!

Swet Potatoes Stuffed with Apples, Brown Rice, and Golden Raisins

1/3 cup golden raisins
2 Gala apples, cored and diced (I left the peel on for more nutrition and color)
2 Sweet Potatoes, washed and baked until tender
1/2 cup dried brown rice, cooked until tender
1/3 cup walnut pieces (optional)
4 scallions, sliced
4 tbsp butter or olive oil
1 tsp unrefined sugar or honey
1 tsp cinnamon
1 tsp cumin
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cloves
Fresh ground pepper to taste

Heat butter in a pan. Sautee apples until tender. Add scallions, raisins, and nuts. Sautee 2 minutes, then add rice and seasoning. Scoop out sweet potato flesh, leaving skins intact. Mix with stuffing, then re-fill skins. Bake at 350 F for 15-20 minutes.


This made two VERY large potatoes, so I would say this feeds four. I used apples that I had on hand, but I would imagine you could use your favorite variety. Just make sure not to cook the scallions too much or their flavor will get lost. Enjoy!