Stuffed Sweet Potatoes and Yams with Spanish Rice Recipe

Stuffed Sweet Potatoes and Yams with Spanish Rice

Jesse Bluma at Pointe Viven. All rights reserved.

This recipe is based upon my grandmother's Spanish rice, given to me by my aunt.  The rice is delicious enough to eat as a side on its own.  You may also use the rice as a stuffing in other items such as potatoes, tomatoes, mushrooms, turkey, chicken, et cetera.  

Rice Ingredients

2 cups organic brown basmati rice

3 cups organic vegetable broth

1 dash ground cumin or ground comino (Spanish for cumin; ground dried fruits of the Apiaceae plant within the parsley family)

salt and pepper to taste

Rice Directions

Follow package directions for rice, using the vegetable broth and cumin.  

Salt, and pepper to taste after cooking.

While rice is cooking prepare the other ingredients.

Sweet potatoes

Yams

Sweet Potatoes and Yams Ingredients 

10 sweet potatoes or yams (I used a mix of each.  Remember that sweet potatoes are typically orange, while yams have white flesh).

Olive oil

Coarse Sea salt

Sweet Potatoes and Yams Directions

Preheat oven to 400 degrees Fahrenheit (204.4 degrees Celsius).  

Wash and dry potatoes.

Line a large baking pan or two smaller ones with parchment paper.

Poke each potato 5 times with a fork.

Drizzle each potato with a small amount of olive oil.

Turn and rub each potato until coated.

Sprinkle lightly with sea salt.

Bake for sweet potatoes for approximately 45 minutes and yams for about 75 minutes.

Additional Ingredients for Cooked Rice

1 large red bell pepper

1 large green bell pepper

1 large yellow onion

2 teaspoons olive oil

1 (10 ounce) can Rotel (tomatoes and diced green chilies)

Additional Ingredients Directions

Wash and dry the peppers.

Cut peppers, removing stems, ribs, and most seeds.

Dice peppers.

Preheat large saute pan with 1 teaspoon olive oil on medium heat.

Saute diced peppers for 10 minutes.

Peel onion.

Dice (On a cutting board cut onion in half lengthwise.  Make a series of equally spaced cuts lengthwise, not going totally through thee end or root tip.  Then make a series of equally spaced cuts crosswise.)

Preheat large saute pan with 1 teaspoon olive oil on medium heat.

Saute diced onion for 10 minutes.

Assemble

After rice is cooked add in the sauteed peppers, sauteed onion, and Rotel.

Gently mix the rice ingredients.

Allow potatoes to cool enough to touch.

Use a knife to cut out the top center of each potato.

Sprinkle potatoes lightly with salt.

Use a spoon to stuff the potatoes with the rice mixture.  

Eat while warm.

Serve with cooked black beans topped with Cotija cheese.

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