Here’s an autumnal dish that can be served as a main or side for lunch or dinner, or even for Thanksgiving.
In this recipe from B.C. Egg, orange sweet potatoes (often labelled as yams) are recommended, but any variety, including white or purple variations, can work.
Smoky stuffed sweet potatoes
2 large orange sweet potatoes, approximately 800 g each, baked and cooled
10 fresh spinach leaves, chopped
1/4 cup sliced sun-dried tomatoes, packed in oil, drained
1/2 cup finely grated smoked gouda, divided into 2 parts
4 large B.C. eggs
1 1/2 tablespoons milk
1 1/2 teaspoons sweet smoked paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 375 F (190 C).
Cut the cold sweet potatoes in half lengthwise and carefully scoop out the centers, leaving approximately a 1/2-inch border of sweet potato around the edges and bottoms.
Be careful not to scoop all the way down to the skin otherwise your potato will not hold the egg mixture like a vessel.
Place them on a parchment lined baking sheet.
In each of the 4 prepared halves, divide and sprinkle equal amounts of the spinach, sun-dried tomatoes, and 1/4 cup of the smoked gouda.
In a medium bowl, whisk the eggs, milk, smoked paprika, salt, and pepper thoroughly together.
Carefully ladle this egg mixture into the prepared halves of sweet potato.
Sprinkle the remaining 1/4 cup smoked gouda over the filled halves.
Bake for 15 to 20 minutes until the egg mixture has set.
Turn the oven to broil, and place under the broiler until just browned a bit, 1 to 2 minutes.
Let cool for about 10 to 20 minutes before serving.