ROASTED SWEET POTATO STUFFED W MUSHROOM LAMB BOLOGNESE
Sweet Potatoes – are a great source of several anti-inflammatory compounds, some of which contribute to its orange-coloured flesh like beta carotene. This is the same antioxidant chemical found in carrots, and most orange-coloured fruits and vegetables. This precursor to vitamin A is a strong antioxidant nutrient. Sweet potatoes also contain a unique protein. This is a storage protein that the plant uses as a food source as it is growing. This protein is what is known as an immunomodulator, meaning it can help to regulate certain responses within the immune system.
Roasted Sweet Potato Stuffed w Mushroom Lamb Bolognese
- Serves:8
- Prep Time: 0H 0M
- Cook Time: 0H 0M
- Total: 0H 0M
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4 Sweet Potatoes, halved lengthwise
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2 Tbsp Olive Oil, divided
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2 cloves Garlic, minced
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1 large Onion, minced
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1 large Carrot, peeled & minced
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1 stalk Celery, minced
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1 ½ lb Ground Lamb
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1 Tbsp Tomato Paste
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3-4 cups Mushrooms, sliced
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½ cup Water
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1-2 Tbsp Fresh or dried Oregano
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1 Tbsp Fresh Thyme, minced
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To taste Salt and Pepper
Preheat oven to 400. Brush cut sides of sweet potato with olive oil. Bake for 15 minutes cut side down, flip, and bake until cooked but not mushy (10-20 minutes.) Scoop out half of the potato flesh, and set aside.
Heat half the oil in a large saucepot on med-high heat. Add garlic, onion, carrot,
and celery.
Cook for 10 minutes, stirring constantly until softened and starting to brown.
In sauté pan, over high heat, add ground lamb and cook until browned. Season
with salt and pepper and add to vegetables in saucepot.
Stir in tomato paste, mushrooms, water if needed, oregano and thyme.
Bring to a simmer, cover and cook for 30 minutes. Uncover and cook an
additional 10-20 minutes.
In a large bowl, mix ground lamb with sweet potatoes and stuff into skins.
Equipment
• Chef’s knife
• Large saucepan
• Sauté pan