November 2013

Fig and Sweet Potato Stuffing

figs sweet potatoes holiday cooking

As seen on Conscious Living TV.

3 large sweet potatoes, skin on if organic
1 c wild rice blend (Lundberg makes a good one)
2 c filtered water
1 pint fresh, ripe, figs chopped into ½ ″ pieces
3 cloves garlic, slivered
2 T olive oil
1 T minced fresh sage
1 tsp dry thyme
sea salt and ground black pepper to taste

Preheat oven to 375°F.

Bring 2 cups of filtered water to boil and add wild rice blend. Lower heat, cover and cook for 40-50 minutes.

Scrub sweet potatoes, leaving skin on if organic, and poke holes in them with a fork. Wrap each individually with foil and bake in the preheated oven until tender (45-60 minutes). When they’re ready unwrap them and let them cool and chop them into ½″ chunks.

Heat the olive oil in a pan and cook the garlic over medium heat, stirring often, until crispy.

Meanwhile roast your figs. Option a) line a toaster oven tray with foil and set function to bake at 400 degrees and caramelize them until they are gooey with crispy edges. Option b) line figs on a greased baking sheet and add to your oven when the sweet potatoes have 20 minutes left.

Mince the fresh sage. Gently stir all ingredients together and add salt and pepper to taste.

Early fall stuffing