Baked Sweet Potatoes Stuffed With Fennel And Goat Cheese
This is a variation on a recipe by my favorite food writer Diana Henry in her book Crazy Water Pickled Lemons. Adapt the stuffing with what you have on hand. Though It’s substantial on it’s own, it pairs well with an organic lamb sausage from Blois FamilyFarm and Sylvia’s sultry singing.
3 large Sweet potatoes
3 small fennel bulbs cut into thin slices (or substitute with caramelized onions and fennel seeds).
¼ tsp coriander seeds crushed
½ tsp apple cider vinegar
½ tsp minced garlic
½ tsp fresh chili finely chopped
Sea salt to taste
3 tbsp goat cheese (I used ricotta from Ran-Cher Acres, Diana used crumbled feta which I think would be more flavorful. Sheep cheese from The Mid-East Food Center would be amazing also).
- Bake the sweet potatoes in the skins at 350°. Bake time depends on the size of the potato. When they are ready they can be punctured easily with a fork and soft inside. Estimate 45min-1hr.
- When the sweet potatoes are nearly finished, sauté fennel, garlic, chili and coriander till the fennel is soft yet still a bit crunchy – a few minutes. Toss it with goat cheese and set aside until potatoes are cooked.
- When the potatoes are cooked, slice lengthwise and scoop out some of the flesh and mix it with the fennel. Re-stuff the potatoes with this mixture. Sprinkle with a little sea salt, freshly ground peppercorns and some extra cheese or fresh cilantro if you have it.