This isn’t the first time we shared these sweet potatoes – nor is it the only double stuffer we like. But with the holidays coming up fast, we thought we’d revisit this recipe!
Ahh…tarragon. A smell that often evokes memories of France, the warmth of sunshine, fields of lavender or mustard. Tarragon is also a beautiful partner to sweet potatoes and winter squashes, so not only is it beautiful with summery flavors – it rocks with the creamy rich tastes of fall and winter, too!
Did you know that tarragon is called “the king of herbs” because it is rich in nutrients and vitamins? There was a study done in 2005 that determined tarragon (specifically the oil) worked as a free radical scavenger. Trust us, even if you haven’t visited France, this recipe will bring you the delicious food from the southern region of the country.
Just whipping up these wonderful fragrant sweet potatoes will put you in a happy mood. And to think that the tarragon in the recipe will also aid in digestion as you eat, is a wonderful benefit. Everyone will love this — and ask you for it again and again.
Double Stuffed Sweet Potatoes
- 6 Medium Sweet Potatoes, Baked
- 2 Green Apples, chopped, skin on
- 2 Cups Chopped Oranges
- 1 TB Chopped Tarragon
- 1 Cup Chopped Toasted Walnuts
- ¼ Cup Balsamic Vinegar
- ½ Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Cracked Black Pepper
Step One Hollow out the baked sweet potato and place the flesh in a large bowl, reserving the shells.
Step Two Add the apples, oranges, tarragon, walnuts, vinegar, oil and a sprinkle of salt and pepper to the large bowl of sweet potato. Carefully fold the ingredients together and taste for salt and pepper.
Step Three Spoon the filling back into the potatoes and cook in a 350F oven until warm, about 20 minutes.