Sweet Potato, Caramelized Onion & Cheve Shells

by Allana Mortell

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 2 medium sweet potatoes, peeled and diced
  • 1 tsp. garlic powder
  • 1 box jumbo shells
  • 2 cups Balsamic Caramelized Onions (or the amount of 2 onions, caramelized and cooked down)
  • 1/4 cup goat cheese
  • 1/2 cup ricotta cheese
  • Parmesan cheese, to garnish
  • 1/4 cup vegetable stock
  • water
  • 2 Tbsp. butter
  • fresh sage, for garnish
  • salt and pepper to taste

Preheat oven to 400°. In a sheet pan, toss the sweet potatoes with the olive oil, salt, pepper and garlic powder. Roast them for 30 minutes or until they begin to brown on the edges.

While the sweet potatoes roast, cook the stuffed shells in a pot of boiling, salted water until just about al-dente.

The shells will continue to cook in the oven, so you want to take them out of the water about 5 minutes be- fore they’re fully cooked. Drain and set aside. Once the potatoes are done roasting, take them out of the oven and mash them with a fork or potato masher. Then, in a large bowl, combine the mashed sweet potatoes, onions, goat cheese, ricotta cheese and salt and pepper. Stir to combine and taste for seasoning.

Spray the inside of a baking dish with cooking spray. Carefully add a spoonful of the sweet potato mixture into the shells and place each shell individually into the baking dish. Once all shells are stuffed, top with parmesan cheese. In a small saucepan, combine 1⁄4 cup vegetable stock and a few tablespoons of water and heat to combine. Once warm, add the vegetable stock and pour around the shells, just enough so they won’t dry out in the oven. Cook for 10 minutes at 325° or until the Parmesan cheese on top begins to melt. Remove from oven and serve immediately.

While you can definitely eat these shells without a sauce, you can always brown two tablespoons of butter in a small saucepan (cooking the butter on low heat until it begins to foam and form brown bits at the bottom) with a bit of crisped, fresh sage.

Yield: 4-6 servings