StuffedSweetPotatoeswithChipotleGlazedTempeh_from FCP2

Stuffed Sweet Potatoes with Chipotle Glazed Tempeh and Miso-Lime Mayonnaise

Ingredients

By Lorelle Del Matto, MS, RDN, CD
  • 4 sweet potatoes, 8-10 ounces each, unpeeled
  • 2 green onions, thinly sliced, white and green parts separated
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 4 teaspoons minced chipotle peppers in adobo sauce
  • 2 tablespoons soy or other vegetable oil
  • 8 ounces tempeh, crumbled to 1/4-inch pieces
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Miso-Lime Mayonnaise
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice, more to taste
  • 1 tablespoon white miso
  • Toppings:
  • Thinly sliced cabbage
  • Pepitas or diced avocado

Instructions

  1. Make Miso-Lime Mayonnaise: In a small bowl, whisk together all ingredients. Chill until serving time.
  2. Scrub potatoes and prick all over with fork. To micro-cook: Wrap each potato loosely in parchment paper. Cook two potatoes in microwave oven on high for 5-8 minutes, turning every 2 to 3 minutes, until tender. Repeat with remaining two potatoes. Set aside until cool enough to handle; proceed with steps 3 and 4.
  3. In a small bowl, stir together white part of green onions, lime juice, honey, soy sauce, and chipotle. Set aside.
  4. Heat oil in large skillet over medium-high heat. Add tempeh and cook, stirring occasionally, until browned, about 4 minutes. Add soy sauce mixture and cook, stirring, for 30 seconds or until liquid reduces to a glaze. Remove from heat and reserve.
  5. To stuff potatoes, use a small knife to make a lengthwise slit on top of each potato, leaving ends intact. With spoon, carefully scoop flesh from each potato into a bowl, leaving about 1/8-inch flesh lining the skin. Mash flesh with large fork or potato masher. Stir in half of cooked tempeh mixture, ¼ cup green part of green onion, cumin and salt, to taste. Spoon mashed mixture into shells.
  6. To serve: If potatoes have cooled, reheat in microwave oven on 50% power for 2–3 minutes or until warm. Place potatoes on plates. Top with remaining glazed tempeh and sliced green onion. Sprinkle with other toppings as desired. Serve with Miso-Lime Mayonnaise.