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Crunchy Stuffed Sweet Potatoes

October 22, 2012

Seasonal eatingFoods that grow at this time of year sustain, nourish and warm us because they are dense and less watery than those that grow in summer. Rich in antioxidants called carotenes which are responsible for their colour, one of these, beta carotene can be converted to Vitamin A when needed by the body. Vitamin A is used to keep the the mucous membranes of the throat, lungs, respiratory system and digestive systems moist. It also helps to protect against viruses.

Crunchy Stuffed Sweet Potato
serves 4
Scrub and dry 2 medium sweet potatoes and using a fork make some holes in them before baking. Put them on a baking sheet or dish and bake at 350For 180C until flesh is tender but not soft. Remove from oven and cool until able to handle. Cut in half lengthwise, scoop out flesh with a spoon into a bowl and leaving skin intact replace it on baking sheet. In bowl mix flesh with 2 teaspoons butter or olive oil, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon, a pinch of salt and pepper. Add 1 tablespoon currants, raisins, dried cranberries or chopped apricots, 1 tablespoon toasted chopped nuts or seeds and mix gently. Have 1 teaspoon chopped nuts or seeds for topping to be added later. Fill each skin with mixture, place on baking sheet and put into oven at same temperature as previously. Bake until flesh is soft, top with chopped nuts and heat for 4 minutes. Sprinkle with coarsely chopped fresh parsley or cilantro before serving.

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