Stuffed Sweet Potatoes with Miso Butter Farro
This recipe features oven-roasted sweet potatoes lightly mashed inside their skins and stuffed with miso butter farro, spinach, and Italian chicken sausage.
Servings: 4
Ingredients
- 2 large sweet potatoes, halved
- 1 tsp extra virgin olive oil
- 1 c farro, uncooked
- 4 c low sodium vegetable or chicken broth
- 1 Tbsp white miso paste
- 2 Tbsp vegan butter
- 2 c spinach or kale, chopped
- 4 chicken sausage links (Italian), sliced
- ¼ tsp black pepper
- salt, to taste
- 4 green onions, thinly sliced
Instructions
- Preheat oven to 425°F. Cut sweet potatoes in half lengthwise. Rub cut side with olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet. Cook 22 to 27 minutes, or until soft. Set aside.
- While the potatoes roast, combine farro and broth in a medium sauce pot. Bring to a boil and reduce to a simmer. Cook 20 to 25 minutes, or until farro is tender. Drain any excess liquid. Remove from heat.
- Combine miso paste and butter in a small dish. Mash to combine. Fold into cooked farro. Mix until distributed. Mix in half of the spinach. It should wilt slightly in the hot farro and reduce in size.
- When the potatoes are about 10 minutes from finishing, heat a large skillet on medium high heat. Mist with cooking spray. Add the sliced chicken sausage. Cook 5 to 7 minutes, until sausage slices are browned on both sides. Remove from heat.
- Transfer each sweet potato half to a plate. Mash potatoes inside their skins. Top with remaining spinach. Spoon a generous amount of miso butter farro onto the potatoes (about 1/2 cup each). Top with ¼ of the sausage. Garnish with green onions and serve.