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Chestnut Stuffed Sweet Potatoes

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings

This rich holiday side is truly delicious. Starting with baked sweet potatoes, this chestnut stuffed vegan treat is very easy to make, and is a lighter, gluten-free option compared to a more traditional chestnut...


Ingredients

    2 medium to large sweet potatoes, scrubbed and split in half lengthwise

    1 tablespoon extra virgin olive oil, plus,

    2 teaspoons extra virgin olive oil, or to taste

    2 to 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)

    2 teaspoons finely chopped fresh rosemary

    ¼ cup chopped vacuum-packed cooked chestnuts

    Sea salt

    Freshly ground black pepper

Nutrition Facts

Calories

144 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

22 g

Sugar

4 g

Fiber

3 g

Protein

2 g

Sodium

230 mg

Directions

  1. Pre-heat the oven to 400F. Grease or line with parchment paper a small ovenproof casserole or gratin dish just big enough to hold the potato halves in one layer.
  2. With a sharp knife, lightly cross–hatch the cut sides of the sweet potatoes. Take 2 teaspoons of the olive oil and with it brush each cut side with oil. Wrap individually in foil and set on a baking sheet. Bake for 35-40 minutes or until the flesh is soft, and easily pierced with a fork. Remove from the oven and set aside to cool slightly. Raise the heat to 450F.
  3. Carefully scoop out the flesh from the sweet potatoes into a medium size bowl, making sure not to pierce the skins. Set the skins aside. In a separate bowl mix the breadcrumbs and the rosemary together for the topping. Set aside.
  4. Tip into the sweet potato flesh the chopped chestnuts, 1 tablespoon of the olive oil, a grind or two of black pepper and a pinch of salt. Mash together until well blended. Stuff the reserved skins with this mixture and gently lay them side-by-side in the prepared dish, filling side up. Sprinkle with the breadcrumb topping. Drizzle with the remaining oil. Return to the oven and bake 10-15 minutes or until the topping has colored slightly. Serve.

Chef Tips

If you aren’t on a bland diet, you can mince a medium shallot and sauté it in an extra teaspoon of olive oil and a little salt until just caramelized. Add to the mashed sweet potato along with the chestnuts.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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