Yesterday Fall decided to give itself a test run. Um, hello fall... my sundresses still have a thin layer of dust and more importantly, I have yet to hit up the Nordstrom sale. Oh. Not to mention the fact that Summer has definitely not worn out her welcome.
Above all though, I am a good hostess and I didn't want to be rude to Fall so I prepared a little meal in honour of Fall and courtesy of Earth Balance.
A while back, Earth Balance sent me some coupons to try several of their new coconut products. I was really excited because Earth Balance is one of my favorite 'alternative' brands and I am loving the whole 'coconut movement'. I was also pleased to see they sent a little booklet of fun recipes. And I like fun recipes.
One of those little recipes were the Twice Baked Sweet Potatoes with Ginger-Lime Peanut Sauce. Well. I love sweet potatoes and mushrooms and I am currently very 'in to' the whole ginger, lime, sesame oil thing. I did make a few small changes, as per usual...
I featured the sweet potatoes as our main dish and served them with another dish from Earth Balance's tiny booklet of delicious recipes. You could also serve these as a side dish or pair it with a salad and another side.
They are very filling and bursting with the natural deliciousness of the sweet potato, earthy, full flavor of shitake mushrooms and tangy ginger lime dressing. The variation of texture is also fun, breaking up the monotony of just plain sweet potato.
Adapted from Earth Balance 'Cooking with Coconut' pamphlet
4 medium sweet potatoes
3 teaspoons Earth Balance coconut spread, melted
For the filling:
1 Tablespoon Earth Balance coconut spread
1/2 large red onion, chopped (about 1/2 cup)
4 cloves garlic, minced
About 10-12 shitake mushrooms, sliced (about 1/2 cup)
3 cups baby spinach leaves
1/2 cup mushroom broth
For the sauce:
2 Tablespoons toasted sesame oil
3 Tablespoons tamari
2 Tablespoons Bragg's liquid aminos
1 Tablespoon agave nectar
2 Tablespoons fresh lime juice
1 teaspoon freshly grated ginger
About 1/2 cup green onions, chopped
Preheat oven to 400.
Slice potatoes in half lengthwise and brush with melted Earth Balance coconut spread. Place cut side down on a lined baking sheet and bake about 25-30 minutes, until very tender. Test them with a fork.
Remove potatoes from oven and set aside to cool. You can leave the oven on or turn it off and then turn it on in a bit.
In a pan, melt additional Tablespoon of Earth Balance coconut spread on med/high heat. Add onions and garlic and cook for 2-3 minutes until barely tender. Add mushrooms, stir and continue to cook until mushrooms are tender, about 4-5 minutes.
Reduce heat to low and add spinach leaves and mushroom broth. Stir to combine then cover and let cook for about 4-5 minutes until spinach is soft. Turn off stove and set aside.
While your mix is cooking, prepare sauce: In a jar, combine sesame oil, tamari, Bragg's, lime juice, ginger and agave nectar. Seal and shake. Set aside.
Using a spoon, gently scoop 'meat' out of sweet potato skins and add it to your spinach/mushroom combination. Pour about half your dressing on top then stir well to combine and ensure ingredients are evenly distributed.
If you turned the oven off, turn it back on now. Scoop sweet potato mixture back into skins, packing it down and piling it on top.
Place sweet potatoes back on baking sheet and bake for another 15-20 minutes.
Remove from oven and let cool for a few minutes. Transfer to plate and top with green onion. Serve with delicious curried chickpeas and greens (recipe coming) or a big fresh green salad, or both.