Kamado Smoked Sweet Potatoes Stuffed With Couscous, Spinach, Feta And Dried Cranberries
Looking for that vegetable side dish for your next BBQ, or have a vegetarian friend coming. (just omit the feta or replace with tofu) Wifey found this one on Pinterest and fell immediately in love. So much so, out of the 10,000 plus recipes, she has pinned this one stood out so much that we had to cook it straight away. I am glad she did as this one was amazing. I’m pretty sure this is meant to be a side dish, but we loved it so much this was a complete meal for us.
Ingredients
- 2 medium-sized sweet potatoes
- 6 cups of baby spinach – roughly chopped
- 1 clove of garlic – minced
- 1 tbs olive oil
- 1 1/2 cups of cooked couscous
- 1/4 cup of pecan pieces
- 1/4 cup dried cranberries
- 1 to 2 ounces of feta cheese – diced
- 6 twists of black pepper from a pepper mill
- A pinch of salt
*adjust the quantities to suit the number of sweet potatoes or to taste.
Method
- Preheat Kamado to 205C [400F] degrees.
- Slice sweet potatoes evenly in half lengthwise. Coat them with a little olive oil and place face down on a baking paper lined baking tray.
- Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
- Make the couscous as per the packet instructions and allow to cool to room temperature.
- While the sweet potatoes are smoking, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.
- Stir cooked couscous, pecans, cranberries, black pepper and salt into spinach mixture.
- Gently toss feta into couscous spinach mixture.
- When sweet potatoes are ready, remove from the kamado and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the kamado for an extra 5 or 10 minutes.
- Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the centre of the sweet potatoes to create a small indentation that is the length of the sweet potato.
- Spoon couscous and spinach mixture evenly over sweet potatoes and serve
Tips :
For a smokier flavour, lower the cooking temperature and extend the cooking time Inspiration I tweaked the original recipe to suit the kamado, the original recipe can be found here, https://greenvalleykitchen.com/roasted-sweet-potatoes-stuffed-with-quinoa-and-spinach/
