While Gene was outside this weekend building the covered chicken enclosure this weekend, I was doing a lot of cooking.
I roasted an organic Amish chicken in a galvanized roasting pan filled with onions, garden tomatoes and organic carrots. The sides for that meal were Fruit stuffed sweet potatoes. YUM! And, did you know that sweet potatoes are a super food?
Shssss. don’t tell anyone but I think I am having an affair with sweet potatoes right now…
Then I took the chicken bones and boiled them up and made my famous kale, sweet potato, sausage and fennel soup. This soup has a couple of culinary surprises too and they are a touch of cinnamon and nutmeg. On a cold winter day this soup is to die for. This recipe is one I adapted from RecipeKeys.com
Fruit Stuffed Sweet Potatoes
(Adapted from www.recipekeys.com) by Donna Allgaier-Lamberti
This is Gene absolute favorite!!
½ half cup half and half (I do not use this)
2 sticks of butter (I do not use butter but sub. maple syrup)
12 Sweet Potatoes (I use 6 for the two of us)
3 Granny Smith Apples finely chopped (I use 2 apples of whatever type I have on hand)
½ cup Macadamia Nuts finely chopped (I use one small bag of Pecan nuts finely chopped)
½ cup finely chopped dried apricots
2 handfuls of craisin’s
½ cup (or more) of maple syrup
- On day one (the day before I am serving) I bake the potatoes in a glass casserole dish at 350 for one hour. Refrigerate.
- Slit potatoes length wise and then crosswise to make it easier to scoop out a section of potato to later stuff.
- Take sweet potatoes pieces remove skinned and chop up small to add to fruit mixture.
- Cut apples in half, core, skin and dice.
- Chop up rest of the fruit and mix fruit and removed potatoes in a bowl.
- Spoon the fruit mixture back into the opening in the potatoes.
- Heat oven to 325.
- Pour the maple syrup over the top of the potatoes and fruit mix.
- Sprinkle nuts over the potatoes and mixture.
- Cook for one hour or slightly more.
I’m sorry I don’t have a photograph of the soup to share. My camera card is full to the brim and I have to go to town to buy another card, but not today.
We ate like kings and queens this weekend. I hope your holidays were full of healthy and delicious culinary surprises as well!
Small House Homesteader, Donna