Purple Sweet Potato Skins with Brie and Sweet Walnuts is an elegant appetizer, side dish for poultry or roasted meet, or even a main dish. Sweet potato meets crunchy, tangy and sweet for a perfect mélange.
Sweet potatoes are like chicken. You can NEVER have too many recipes for them!
We sweet potato lovers comb cookbooks and the electronic airwaves in search of the next best thing. Sure, we have our fall-back favorite recipes, but we’re like sharks, always moving forward, seeking new prey.
And so when I stumbled upon this elegant formula for a baked sweet potato skin, I knew it was going to have a starring role in my upcoming holiday dinners.
How do you serve Purple Sweet Potato Skins?
- Beside slices of turkey for Thanksgiving dinner or on the day after Thanksgiving when the relatives are still there and you want to serve something new and nice
- With a roast chicken dinner
- With pork chops or pork tenderloin
- On the plate with roast beef for Christmas
- As a substantial appetizer
- As a meatless vegetarian main dish, perhaps with a green salad on the plate, and some cut fruit for dessert.
How to make Purple Sweet Potato Skins with Brie and Sweet Walnuts
First, as always, gather your ingredients so you know you have everything on hand. For these potatoes, I am using…
- Stokes Purple® Sweet Potatoes, which are a non-GMO, U.S.-grown version whose flesh stays bright, deep purple after you cook them. They’re mildly sweet, are a good source of Vitamin C, and are chock full of anthocyanins — the antioxidant that contributes the purple hue to this potato and to blueberries. (Don’t confuse these with Japanese Sweet Potatoes (aka Murasaki) which have a purple skin but white flesh. Or the Okinawan sweet potato, which is white skin with a more mottled purple flesh. Or with Ube, purple yams that are a staple in Filipino desserts; it’s difficult to find ube fresh so you’ll see it in jam, powder, extract or frozen.)
- Red walnuts (or use regular walnuts; I thought the red ones were pretty!). Red walnuts are a relatively a new variety grown in California that is slightly less bitter than regular walnuts (to my taste buds anyway). They’re gorgeous, too, so score!
- Vanilla syrup (Heilala vanilla syrup is my absolute favorite brand if you can find it, but if you cannot, make your own by simmering 1/3-1/2 cup sugar with 1/2 cup water until sugar is dissolved, then take it off the heat and add 1/2 tsp. vanilla extract. Voila, you have just made Vanilla syrup!). OR USE real maple syrup for this recipe.
- Chives for a garnish (or chopped parsley…just something to add a green spark of interest).
Bake the purple sweet potatoes until they’re just tender but not mushy. Cut in half vertically.
Use a small spoon to scoop out some of the flesh to make room for the brie. (Use the scooped flesh in waffles, pancakes, quick bread or make mashed sweet potatoes out of it by adding a splash of half and half, some butter and some chives, dill, garlic or whatever else you like in your mashed spuds.) Drizzle or brush with melted butter, then bake more to crisp them up a bit.
Top with sliced brie and walnuts, and bake to melt the cheese.
Drizzle lightly with syrup, fling a few chopped chives on for color (or chopped parsley). My chive plant was flowering, so I clipped the flower and placed it alongside for decoration.
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