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It’s no surprise that sweet potatoes are at the top of nearly everyone’s healthiest foods list. One baked, medium-sized sweet potato contains 438 percent of your daily value of vitamin A (a white potato contains 1 percent), 37 percent of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories! What’s more, they also deliver 4 grams of dietary fiber — 16 percent of the daily value — and absolutely zip in terms of fat.

Stuffed Red Bell Peppers with Sweet Potato

swetpotatoby Carrie Hirsch

INGREDIENTS (Serves 4)

2 medium sweet potatoes
4 medium red bell peppers
1 cup orange juice
Zest of 1 orange
4 tablespoons honey
4 tablespoons salted butter
Salt and pepper to taste

Preheat oven to 400 degrees. Arrange sweet potatoes on a foil-lined, rimmed baking sheet, prick with a fork then roast for 45-55 minutes or until done. Reduce oven temperature to 350 degrees. Remove skins, then trim off excess fibers or dark spots. Cut off the top of each bell pepper, scrape out core and seeds using a spoon and set aside. Set the tops aside for later use. Cut each sweet potato in half and stuff halves into the cavities of the bell peppers, gently mashing down with the back of a fork. Arrange stuffed peppers, cut side up, in an 8-inch-by-8-inch baking dish to keep them upright while baking. In a small saucepan, bring orange juice, zest, honey, butter, salt and pepper to a boil, then simmer on low heat, stirring often, for 8-10 minutes. Spoon two-thirds of the orange sauce over the mashed sweet potato in each pepper, then replace the pepper tops. Cover with foil, then bake for 45 minutes or until peppers are roasted. Once plated, drizzle with remaining orange sauce. Serve warm.

cheftip sept215