Stuffed Sweet Potatoes with Barbecued Tempeh

Stuffed Sweet Potato with Barbecued Tempeh

This is my favorite way to stuff a sweet potato. It’s wholesome, tasty and get’s me through the workday. When I made this dish I think I ate stuffed sweet potatoes everyday for lunch that entire week. Everything runs much smoother when I have a healthy, hearty lunch packed. Emails get answered, deadlines are met, ideas start flowing – I get things done with a smile on my face and everyone is happy! This is the ultimate keep-you-full combo – you’ve got the sweet potato and the beans and oh golly the tempeh, smothered and covered in barbecue sauce – it has that whole smokey, sweet, savory thing going on. Top it off with greek yogurt and green onion and dang, you might just get that raise. I sprinkled hemp seeds on top of mine and if you have them on hand, you should totally do the same.

Stuffed Sweet Potatoes with Barbecued Tempeh
  • Step 1

    Stuffed Sweet Potatoes with Barbecued Tempeh

    While the potatoes are baking, marinate the tempeh chunks in the sauce and spices for 15 to 20 minutes.

  • Step 2

    Stuffed Sweet Potatoes with Barbecued Tempeh

    Fry the tempeh chunks in your favorite high heat oil until light brown and crispy. Add the black beans at the end.

  • Step 3

    Stuffed Sweet Potatoes with Barbecued Tempeh

    Stuff em!

Stuffed Sweet Potatoes with Barbecued Tempeh

Stuffed Sweet Potato with Barbecued Tempeh

Print Recipe


Ingredients for Assembly 

2 large sweet potatoes

1 block of tempeh

1 can of black beans

1/2 cup greek yogurt

green onions for topping

 

Ingredients for the Tempeh Marinade 

1/3 cup of your favorite barbecue sauce (I used a kind called Carolina Gold – it’s on the sweeter side)

1/2 tablespoon of garlic powder

2 pinches pepper flakes

2 pinches chipotle powder (optional)

2 dashes high heat oil for pan frying (I used rice bran oil)

 

Directions 

While the potatoes are baking, marinade the tempeh in sauce and spices. I crumble it up into small chunks so it can soak up the good stuff. After it has been marinading for about 20 minutes you toss it in a pan with some of your favorite high heat oil and cook until light brown and a little crispy. Toss the black beans into the pan as well, mix it all up and remove from heat. Slice the baked sweet potatoes in half and stuff with the remaining ingredients.

 

Photography by Paige Alisa 

French Apple Tart with Rum Glaze

Apple Cake with Rum Glaze

My mother has been making this apple tart since she was 12 years old. She can make it with her eyes closed. Up until this point I have just been a casual onlooker in the kitchen – sneaking bites of raw dough when no one was looking. Showing up to the table after it all magically came together. Letting each bite melt in my mouth without even contemplating how it was made – just thinking about how good it was. Pure, childlike bliss. Today I didn’t just show up to eat this lovely dessert. I learned how to make it. I took detailed notes, documented each step and even meticulously converted grams to cups for you.

My mother grew up near the border of Germany and France: Alsace-Lorraine. This tart has its roots there. A buttery apple and warm-on-the-tongue-rum dream pretty much sums it up. If you make one dish from my blog, make this one.

Apple Cake with Rum Glaze Apple Cake with Rum Glaze
  • Step 1

    Apple Cake with Rum Glaze

    Combine ingredients for the dough in your mixing bowl. Use cold butter.

  • Step 2

    Apple Cake with Rum Glaze

    The dough should come together like shown above. Only if it’s crumbly, add a tablespoon of cold water. This time I didn’t need any water.

  • Step 3

    Apple Cake with Rum Glaze

    Reserve one third of the dough for the top.

  • Step 4

    Apple Cake with Rum Glaze

    On a flour dusted board, roll the dough for the top out in an even, thin layer. Mark the dough with your springform pan and cut away the excess. Return the scraps to the rest of the dough and chill the top circle.

  • Step 5

    Apple Cake with Rum Glaze

    Roll some dough out on the bottom of the springform pan. Attach the rim and shape the sides as shown. Chill while you cut apples.

  • Step 6

    Apple Cake with Rum Glaze

    Cut apples finely as shown above. Mix them together with the juice of half a lemon and slivered almonds. Place filling in crust.

  • Step 7

    Apple Cake with Rum Glaze

    Flip the board and ease the top onto the apple tart. You may use a knife to gently peel away the dough.

  • Step 8

    Apple Cake with Rum Glaze

    A slit in the center will allow excess steam to escape. Place on rack second from bottom. Bake for 45 minutes in preheated oven on 375 F.

  • Step 9

    Apple Cake with Rum Glaze

    It’s done when the top is golden and the edges are light brown. Let cool in form – about 30 minutes.

  • Step 10

    Apple Cake with Rum Glaze

    Combine 1 cup of powdered sugar with a hearty shot of dark rum. Mix well to make a semi-liquid glaze.

  • Step 11

    Apple Cake with Rum Glaze

    Drizzle the rum glaze to finish the tart.

Apple Cake with Rum Glaze Apple Cake with Rum Glaze

 

Print Recipe


Ingredients for the Crust

3 1/2 cups flour

2/3 cup sugar

2 egg yolks

2 sticks butter

1 pack vanilla sugar (or one scraped vanilla bean)

 

Ingredients for the Filling

1/2 cup slivered almonds

8 cups chopped apples (about 7 medium sized apples)

juice of half a lemon

 

Ingredients for the Glaze

1 cup of powdered sugar

1 hearty shot of dark rum

 

 

Directions

Combine ingredients for crust in your stand mixer or food processor. Use cold butter. When the dough comes together to form a ball, it’s done. If the dough is still crumbly, add a tablespoon of water to bring it together. Divide dough as shown in the step pictures above. Butter a 12 inch springform pan. Roll out dough for a thin, even crust (about 1/4 inches thick). Place dough in springform pan and working with fingers make a crust about halfway up the pan.  Chill while you cut up the apples. Toss finely cut apples with the juice of half a lemon and toss together with slivered almonds. Place filling in crust. Cover tart with top crust. Bake for 45 min on 375 F near bottom rack. To make the glaze combine 1 cup of powdered sugar and 1 hearty shot of dark rum. Drizzle glaze over cooled tart.

 

Notes

A trick to get the tart out of the springform pan: Carefully slide a knife around the edges of the crust. Open clasp of springform to loosen bottom tray, then close springform back to hold only the tart and slide it on a cooling rack. Remove springform and let cool for about 30 minutes before you pour on the glaze.