I’m going to be honest and say I have not been having much success in the kitchen lately. Maybe I’m trying too hard to impress others or I’m just pushing my culinary creativity to the limits. Either way it all tastes good. My recipes may need some tweaking but great success is born out of failure. As I have said many times I love experimenting with food. Making mistakes only makes me wiser.
For instance, with this recipe I now know that sweet potato skins don’t hold up well enough to support overstuffing. I also need to work on my ratios. There was a lot of stuffing leftover. Fortunately it is just as good by itself so if you happen to have some leftover too that is okay. I did increase the amount of sweet potatoes for this post so you may not have extra stuffing.
This will serve 4 to 6 people. It depends on how big and how many potatoes you use. I used two very large sweet potatoes, one for each of us, and I couldn’t finish mine. The only reason my husband finished his is because he said it was so delicious he didn’t want to stop eating even though he was full. Usually nothing fills us up so imagine my surprise.
- 5 pounds sweet potatoes
- 1 small head cauliflower, broken into florets
- 1/4 cup slivered almonds
- 1 tablespoon oil
- 1/2 cup onion, chopped
- 3 garlic cloves, minced
- 1 cup green split peas
- 3 cups vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon marjoram
- salt and pepper, to taste
- 1/4 cup golden raisins
- Preheat oven to 425 degrees. Poke washed sweet potatoes a few times with a fork and place on a cookie sheet lined with foil or parchment paper. Bake for 50 minutes. If you happen to find gigantic potatoes like I did (weighing about 1.5 pounds each) they will need additional time in the oven.
- While the potatoes are baking steam the cauliflower for 20 to 25 minutes.
- In a medium saucepan toast the almonds until lightly browned and fragrant, set aside.
- In same saucepan add oil and saute onion and garlic for 7 minutes on medium low heat.
- Mix in spices and cook for an additional minute.
- Add broth and bring to a boil.
- Stir in split peas, cover and simmer for 30 to 35 minutes or until peas are cooked all the way.
- Place cauliflower in blender and blend until grated not pureed.
- Add split pea mixture to cauliflower and blend until incorporated. Then transfer to a bowl with the almonds and raisins.
- Once potatoes are done baking half them and scoop some of the potato out of each half to create a boat. Add potato to bowl and mix with stuffing.
- Stuff potatoes with as much filling as they can handle. Bake for another 15 minutes.