Simple Sweet Potatoes with Asian Pears & Goat Cheese

simple sweet potatoes

 

We enjoyed this incredibly easy meal last week and I just had to share the recipe. Such a simple, tasty and healthy dinner! I was so happy to see some remaining end-of-season Asian pears at the farmers market since there isn’t a whole lot of fruit in season right now. If you’ve never tried them, it’s like eating an apple and pear at once. Asian pears are crispy, slightly sweet with almost a honey taste to them. Additionally, I’ve really been challenging myself lately to do less with more in terms of cooking. I figure this is a great way for Grace to develop an appreciation for the real taste of a vegetable, fruit or grain without them being lost in various sauces, seasonings etc. Plus it’s less effort on my part when there is less ingredients involved. So far so good! I did all the prepping while Grace was napping (took less than 30 minutes) and just popped it in the oven to warm up when we were ready for dinner. Hope you all had a great weekend and happy Super Bowl Sunday!  Enjoy!

Simple Sweet Potatoes with Asian Pear & Goat Cheese:

Serves 2 adults and 1 toddler or older baby twice

Ingredients:

  • Extra virgin olive oil
  • 3 sweet potatoes, scrubbed with peeling left on
  • 1 shallot, diced
  • 1 Asian pear, chopped
  • Handful of fresh parsley, chopped (divided use)
  • 1.5-2 tablespoons unsalted butter
  • 3-4 tablespoons crumbled goat cheese

Method:

  • Wrap sweet potatoes in paper towels and microwave until soft in 5 minute increments. Alternatively, you could bake them in the oven or boil them. I used the microwave this time to make sure I didn’t over cook them and they still held their shape.
  • Meanwhile, heat two tablespoons of olive oil in a medium sized skillet and saute the diced shallot and Asian pear until soft, fragrant and slightly brown.
  • Turn the heat down and add half the handful of fresh parsley.
  • Once the sweet potatoes are soft, cut a slice down the middle and insert about 1/2 tablespoons of butter in each sweet potato and allow to melt.
  • Spoon the cooked shallots, pear and parsley into each sweet potato, using the back of the spoon to give you room for the filling.
  • Top each with goat cheese and garnish with the remaining fresh parsley.
  • Keep warm in oven until ready to serve.
  • Great along side some good quality roasted cranberry, apple and turkey sausage as pictured above.
  • Enjoy!

Notes/Variations:

  • The pear blended with sweet potato would make a great baby puree 🙂

 

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