I think of these as the grown up version of the baked potatoes I grew up eating at my dad’s house. What was once a russet potato piled high with butter, sour cream, cheese and bacon bits, these babies bring in tender, caramelized baked sweet potato to bring this dish to a whole new level.
Fruity blueberries and pomegranate arils are cooked down to a compote, then mixed with yummy asian flavors like coconut aminos and sesame oil to stuff these sweet lil baked potatoes to the brim. Of course, you need some veggies so crispy brussels sprouts join the crew! A drizzle of tahini, bits of fresh chopped parsley and more pomegranate are thrown on top to finish them off. These baked sweet potatoes literally couldn’t be more stuffed if I tried and I wouldn’t have it any other way.
Blueberry Pomegranate Baked Sweet Potatoes
Ingredients
- 3 sweet potatoes
- olive oil
- sea salt
For the chicken
- 3/4 lb chicken breast, diced
- 1/2 cup blueberries
- 1/2 cup pomegranate arils
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 2 tbsp coconut aminos or soy sauce
- 1 tsp sesame oil
- 1 tsp red chili flakes (optional)
For the brussel sprouts
- 2 cups Brussels sprouts, cut in half
- olive oil
- sea salt
For garnish
- tahini
- pomegranate arils
- chopped parsley
Instructions
- Preheat oven to 375 degrees F. Meanwhile, using a fork, poke holes all over sweet potatoes. Rub with olive oil and salt, then place on a baking tray and place in the oven for 45 minutes.
- Place brussels sprouts on a parchment lined baking sheet and drizzle with olive oil, salt, and pepper. Place in oven for 30 minutes (pop into oven when sweet potatoes have 30 mins left).
- Season diced chicken with salt and pepper, then cook in a cast iron pan over medium high heat.
- While chicken is cooking, set a small saucepan to medium heat and add blueberries and pomegranate arils. cook for 5-8 minutes, stirring occasionally until fruit begins to break down. Then, add the garlic, balsamic vinegar, coconut aminos, sesame oil and chili flakes and cook for 2-3 minutes longer.
- When the chicken is cooked through, combine in the pan with the blueberry pomegranate sauce to coat.
- When sweet potatoes and brussels sprouts are finished, remove from oven. Cut a slit in each sweet potato and stuff with chicken, brussels sprouts, tahini drizzle, parsley and pomegranate arils.