Click here to printStuffed Coconut Sweet Potato with Apple and Fennel Salad and Cashew Dill Cream
This is a great contrast of a creamy potato filling, a light and crispy apple and fennel salad and crunchy potato skin. The sweetness of the potato needs the filling to be packed full of spice, and the combination of fennel seeds fried with cumin and turmeric works well with the Coconut Paste binding everything together. On the side I made a fresh apple, fennel and pickled onion salad with a spoonful of cashew dill ...
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ingredients
- 1 tbsp. Coconut Paste
- 2 tsp. Coconut Oil
- 2 tbsp. Shredded Coconut
- 2 small sweet potatoes
- 1 small brown onion, chopped
- 3 cloves garlic
- 2 spring onions
- 1 tsp. fennel seeds
- ¼ tsp. turmeric
- 1 tsp. cumin
- salt and pepper
- 1 tsp. Coconut Sugar
- 1 link lady apple, cored and thinly sliced
- ½ blub of fennel, cored and thinly sliced
- ½ red onion, thinly sliced
- ½ cup currants
- ½ cup parsley
- the juice of 1 lemon
- 1 tbsp. apple cider vinegar
- ½ tsp. salt
- black pepper
- ½ cup Raw Cashews
- 1 tsp. Coconut Oil, just melted
- 1 tsp. Coconut Paste, just melted
- 1 clove of garlic
- the juice of ½ lemon and grated rind
- 1 tbsp. chopped dill
- 1 tsp. apple cider vinegar
method
- Step 1 :1. Par boil the sweet potatoes until tender, set aside until slightly cooled and then scoop the flesh and place in a bowl.
- Step 2 :2. Place the hollow skins on a tray and put 1 tsp. of Coconut Oil over the two potatoes, then bake in a moderate oven for 15 minutes or until the skin crisps and browns.
- Step 3 :3. Fry the onion, garlic and spring onions with the spices in the remaining Coconut Oil until tender, then mix with the flesh of the potatoes.
- Step 4 :4. Stir in the Coconut Paste and season with salt and pepper.
- Step 5 :5. Remove the potato skins from the oven and spoon the onion mixture between the two.
- Step 6 :6. Top with some toasted Shredded Coconut and serve with Salad and Cashew cream.
- Step 7 :7. Massage the onion and currants with the salt, Coconut Sugar and vinegar and set aside for 10 minutes.
- Step 8 :8. After cutting the fennel and apple, immediately cover and toss in lemon juice, this will ensure they do not brown.
- Step 9 :9. Add the pickled onion mixture with the remaining ingredients, season if needed and serve.
Article printed from Loving Earth: https://lovingearth.net/