Bomb! Bomb! Bomb! That’s all I have to say about this recipe right here ya’ll. A few of my favorites literally stuffed together.
I wanted to release this recipe the day AFTER Thanksgiving because I know that some of us may have left over sweet potatoes. When I was at my grandma’s house yesterday, my aunt had a pot full of boiled sweet potatoes that she didn’t use for the rest of her pies.
So here you go.
Question: Thyme is usually my go-to, but how do we feel about sage? To me, the herb smells better than it tastes. Not an herb I regularly purchase but since it’s the holidays, I went crazy in the grocery store to force myself to cook with the fresh herbs.
One of my culinary goals was to start incorporating fresh herbs in all my recipes. I’m so glad I did, because the sage really makes a difference is flavor.
Sage is one of those flavors that make you say “Mmmm this is good! What’s in this?”
I would like to call this a stress-free, take your time, kind of recipe because I had:
- plenty of time, started cooking early in the day
- used 1 pan, less clean up
- everything washed/chopped
- listened to Sade and Daniel Caesar while cooking
The kitchen is where I de-stress & relax, gather my thoughts, and create. For instance right now I’m in my kitchen listening to music and drinking a glass of mint-lime water. My kitchen is my happy place.
- 2 Sweet Potatoes, Cooked – Boil or Baked
- 10-12 Large Shrimp
- 1/2 cup Black Beans, Cooked
- 2 tbsp Red Bell Pepper, Chopped
- 1 handful Spinach
- 1 tsp Chives, Chopped
- 1 tsp Sage, Chopped
- 1 Whole Leek, Chopped
- Half Yellow Onion, Sliced
- 1-2 tbsp Ginger Paste
- 1 tbsp Chili Paste
- 1 tsp Oyster Sauce
- 1/2 tsp Chili Powder
- 1/2 pink sea salt
- 1/2 fresh ground pepper
- 1 tbsp coconut oil
- Prepare sweet potatoes and place in foil. Prepare black beans, set aside. Pre-heat oven to 350 degrees.
- Over medium high heat, add coconut oil, sliced yellow onions and chili powder. Cook for 5-7 minutes until golden. Remove to pan and set aside.
- In the same pan, add chopped red bell pepper, spinach, pink salt, and fresh ground pepper; cook for 4-5 minutes, remove from pan and set aside with onions.
- Add more oil to the same pan if needed still on medium high heat, add leeks, green onion, and sage. Cook for about 2 minutes then add ginger paste and chili paste.
- Place shrimp in pan, let cook for 2 minutes, flip over and repeat. Add oyster sauce and saute on low for 2-3 minutes.
- Turn off heat. Place 5-6 shrimps and a scoop of leek mixture inside each baked potato.
- Add onions, spinach, and black beans. Place in oven for 10 minutes, let cool.
- Top off with chives. Serve and Enjoy!