Ingredients with Measurements:
- 4 medium sweet potatoes
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Large skillet
- Mixing bowl
- Fork
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Wash and dry sweet potatoes. Pierce them all over with a fork and place on a baking sheet. Bake for 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, heat the vegetable oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger and cook until softened, about 3-5 minutes.
4. Add the ground pork to the skillet and cook until browned and no longer pink, about 8-10 minutes.
5. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes.
6. Pour the sauce over the pork mixture and stir to combine. Cook for an additional 2-3 minutes.
7. Remove the sweet potatoes from the oven and let cool for a few minutes. Cut a slit down the center of each sweet potato and gently push the ends towards the center to create a pocket.
8. Spoon the pork mixture into the sweet potato pockets. Top with chopped scallions and season with salt and pepper to taste.
9. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 10 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 435
- Fat: 22g
- Carbohydrates: 37g
- Protein: 23g
- Fiber: 6g
- Sugar: 12g
- Sodium: 611mg
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Hoisin sauce can be substituted with oyster sauce or barbecue sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add diced bell peppers or carrots to the pork mixture for added texture and flavor.
- Top with chopped peanuts or cilantro for a fresh twist.
- Use leftover pulled pork or chicken instead of ground pork for a different flavor profile.
Tips and Tricks:
- Make sure to pierce the sweet potatoes all over with a fork to prevent them from exploding in the oven.
- Be gentle when creating the pocket in the sweet potatoes to avoid tearing the skin.
- Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3 days.
Storage Instructions:
- Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the stuffed sweet potatoes in the microwave for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve on a bed of steamed rice or quinoa for a complete meal.
- Garnish with chopped scallions or sesame seeds for added color and texture.
Garnishes:
- Chopped scallions
- Chopped peanuts
- Cilantro
- Sesame seeds
Pairings:
- Steamed rice
- Quinoa
- Stir-fried vegetables
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried green beans
- Asian slaw
Troubleshooting Advice:
- If the sweet potatoes are still hard after baking for 45-60 minutes, continue baking until tender.
- If the pork mixture is too dry, add a splash of chicken broth or water to loosen it up.
Food Safety Advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
- Sweet potatoes are native to South America and have been cultivated for thousands of years. They were introduced to China in the 16th century and have since become a staple in Chinese cuisine.
Flavor Profiles:
- Sweet and savory
- Spicy
- Umami
Serving Suggestions:
- Serve hot as a main dish or side dish.
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Region: Chinese