This simple warm winter dish is bursting with flavor thanks to the earthy Mole Verde seasoning. Sweet potatoes are in season here which means they are at their nutritional and flavor peak, especially if they are locally grown. I’m also drawn to how root vegetables in general are grounding for our mind, body and spirit […]

This simple warm winter dish is bursting with flavor thanks to the earthy Mole Verde seasoning. Sweet potatoes are in season here which means they are at their nutritional and flavor peak, especially if they are locally grown. I’m also drawn to how root vegetables in general are grounding for our mind, body and spirit during the winter months. Sweet potatoes are so versatile, filling and nutritionally dense so they’ve become one of my staples this time of year. I also love the classic pairing of mint and lamb which I discovered while meandering summer Lebanese festivals growing up in Richmond, VA. The Mole Verde blend naturally balances and enhances the flavor of the lamb with a slight sweetness from the mint and fennel with a zing of lime. The mint and fennel are excellent for your digestive health so your belly will thank you for consuming the medicinal spices in this handcrafted seasoning!  


Ingredients: 

For the stuffed sweet potato: 

  • 4oz ground lamb 
  • 1 large sweet potato
  • ½ cup salad greens 
  • 2+ tsp Mole Verde seasoning 

For the homemade pesto: 

  • 1 bunch parsley 
  • 1 bunch basil 
  • ¼ cup lemon juice 
  • 1/2 cup raw nuts and/or seeds (e.g. walnuts, pumpkin seeds, hemp seeds)
  • ¼ cup olive oil 
  • 2 cloves garlic 
  • Sea salt to taste 

Topping options: 

  • 2-4 TB  goat cheese
  • 2-4 TB beet sauerkraut 

Directions:  

  1. Roast the sweet potato: Turn the oven on to 350°F then when the desired temperature is reached place the whole sweet potato in the oven on a cooking stone and set a timer for ~1 hour to 90 minutes depending on how large your sweet potato is. (Usually I sense if it’s ready when it starts oozing a gooey liquid and sizzling or when I can put a fork through it and it feels soft all the way through.) Once it is ready, I suggest turning the oven off and letting the sweet potato rest in the oven to stay hot until all your other ingredients are ready! 
  2. Sauté the lamb: Turn one stovetop iron skillet on low to medium heat, once it is warm add the ground lamb with Mole Verde seasoning and cook thoroughly for about 40 minutes or until your desired level of doneness is reached. (you do not need to add oil to the skillet since there is plenty of oil in the lamb already) 
  3. Blend the pesto ingredients: In a smoothie blender or food processor, combine the whole (leaves & stems) rinsed parsley, rinsed basil, garlic cloves, lemon juice, olive oil and nuts or seeds and blend until smooth. Add more lemon juice or olive oil if it feels too thick. 
  4. Assemble your stuffed sweet potato: Finally, the part you have been waiting for! Cut your steaming hot sweet potato down the middle, open and fill with seasoned lamb then top with pesto, goat cheese and sauerkraut along with any other desired toppings over a bed of fresh mixed greens and enjoy! 

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