Maple Walnut Stuffed Sweet Potatoes
Turn weekend leftovers into something new and delicious. Sweet potatoes roasted into soft, natural vessels are filled with a nut-and-fruit mixture quickly prepped using the Geedel vegetable chopper, then glazed with maple syrup for a surprising vegetarian main or hearty side.
Ingredients:
Sweet potato boats: 4 evenly sized sweet potatoes
Filling: 1 cup walnuts, 1 apple, 2 celery stalks, ¼ red onion, 50g dried cranberries
Seasoning: 3 tbsp maple syrup, 2 tbsp melted butter, ½ tsp cinnamon, ¼ tsp nutmeg, salt
Garnish: Fresh parsley, extra toasted walnuts
Method:
1. Roast sweet potatoes:
Preheat oven to 200°C. Scrub potatoes and pierce with a fork. Bake directly on the oven rack for 45–60 minutes until tender.
2. Prep filling (using Geedel):
Core and chop apple, slice celery, and chop red onion. Using the dicing blade, pulse apple into small dice with 3–4 light presses. Repeat with celery, red onion, and walnuts.
3. Make filling mix:
In a bowl, combine diced apple, celery, onion, cranberries, and most of the walnuts. Add 1 tbsp maple syrup, 1 tbsp melted butter, spices, and a pinch of salt. Mix well.
4. Assemble & bake:
Slice roasted potatoes lengthwise without separating completely. Fluff the flesh with a fork, keeping the skin intact as a bowl. Fill evenly with the nut-fruit mixture.
Mix remaining maple syrup and butter, brush over the filling. Return to oven for 10–12 minutes until warmed through and glossy.
5. Serve:
Garnish with parsley and reserved walnuts. Enjoy as a vegetarian main with salad or as a hearty side to roasted poultry.
Summary:
This creative sweet potato boat uses the Geedel chopper for a textured filling with balanced flavors and consistency—a perfect example of transforming leftovers into a healthy, delicious dish.
