Recipe: Moroccan Millet-Stuffed Sweet Potatoes

A wholesome twist on stuffed potatoes, this Moroccan-inspired recipe pairs fluffy millet with sweet potatoes, apricots, pistachios and warm spices. Finished with a creamy mint-yogurt sauce, it makes a comforting and flavour-packed meal.

Prep time: 25 mins | Cook time: 40 mins | Serves: 2

Ingredients

• 2 sweet potatoes
• 1 cup millet, rinsed
• 1½ cups vegetable broth
• 1 tbsp olive oil, divided
• 1 small onion, diced
• 1 garlic clove, minced
• ½ cup chopped carrots
• ¼ cup chopped dried apricots
• ¼ cup pistachios, divided
• ½ tsp ground turmeric
• ¼ tsp ground ginger
• Salt and black pepper, to taste
• ½ cup plain yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• ½ tsp garlic powder
• Pinch of salt

Get the ingredients here

Method

1. Roast the sweet potatoes: Preheat the oven to 200°C. Pierce the sweet potatoes several times with a fork. Rub with 1 tsp of the olive oil and season with salt and pepper. Roast for 40–50 minutes, or until tender when pierced with a knife.
2. Cook the millet: While the potatoes roast, rinse the millet thoroughly. Cook it in the vegetable broth according to the package instructions until tender and fluffy.
3. Prepare the stuffing: Heat the remaining olive oil in a pan over medium heat. Add the onion and sauté until softened. Add the garlic, carrots and chopped apricots and cook for about 5 minutes.
4. Add the millet and spices: Stir in the cooked millet, half of the pistachios, turmeric and ginger. Season with salt and pepper and cook for another 2–3 minutes, allowing the flavours to combine.
5. Prepare the sweet potatoes: Remove the roasted potatoes from the oven and let them cool slightly. Carefully slice them open and scoop out some of the flesh, leaving enough inside to maintain the potato shells. Mash the scooped-out flesh and mix it with about ¼ cup of the millet stuffing.
6. Stuff the potatoes: Spoon the remaining millet mixture into the sweet potato shells, packing it gently.
7. Make the yogurt sauce: Blend or whisk together the yogurt, remaining pistachios, mint, lemon juice, garlic powder and a pinch of salt until creamy.
8. Serve: Drizzle the mint-yogurt sauce over the stuffed sweet potatoes. Garnish with extra chopped pistachios and mint, if desired, and serve warm.

Recipe shared by Renu