Well that’s a long title! But this dish is delicious and worthy of said long title. First things first, up until just last night my latest cravings have been apples and broccoli. Which as pregnancy cravings go I suspect are crazy healthy. Then last night I was driving home and all I could think of was pizza, french fries, and chocolate. We only had the chocolate at home and I was quite sad.
For some reason these cravings never pop up during the day, when I can actually go out and BUY/MAKE these foods. Nooo they always occur late at night when I’m tired and cranky and the stores are closed. I suspect the tired and crankiness have a lot to do with the cravings. As you’ve noticed this dish has nothing to do with those cravings. I have this theory that if I eat yummy healthier meals during the day I’ll somehow be satisfied and not need the junk food later. I suspect I’m dead wrong on this though.
Somehow I’ve gone this entire month without posting a single pumpkin recipe. That isn’t to say I haven’t been enjoying Pumpkin Spice Whoopie Pies, muffins, or breads. I just haven’t created anything new with pumpkin and I’m ok with that. Everyone else is doing their fair share. I saw these Japanese Sweet Potatoes at Trader Joe’s and grabbed them for the sake of getting something new to me. I’m a huge fan now. These are delicious! Sweeter? Lighter? I think I prefer these to the traditional sweet potatoes.
I’ve been preoccupied and not Halloweening it up over here but I have been thinking about Thanksgiving. We have oodles to be grateful for this year but I’ve mostly been thinking about the food. As in, I’m over it. All of the traditional dishes, with the obvious exception of mashed potatoes, are blah to me. I don’t think this is pregnancy related either. I don’t like the dishes and I’m not sure I really ever have. Instead I’ve been thinking of newer dishes I’d like to see on the menu. Things I haven’t had for the last 30+ years that still use seasonal ingredients but not in the same way.
This dish might be my new favorite lunch. I ate a vegetable soup before (my new trick to get us to eat more veggies) and then tucked into this great dish. I wouldn’t groan if this were on the menu come Thanksgiving.
- 1 Japanese Sweet Potato
- ¼ cup fresh cranberries
- ½ tsp maple syrup
- 2 TBS orange juice
- ½ tsp vanilla extract
- ⅛ cup walnuts
- 2 TBS Greek Yogurt Cream Cheese
- Preheat Oven to 400F. Pierce potato several times and bake for 40 minutes.
- In a small pot over medium high heat add the cranberries, maple syrup, orange juice, and vanilla.
- Bring to boil and let simmer until cranberries are soft. Remove from heat.
- Toast walnuts in oven for 10 minutes.
- Stuff baked potato with the cream cheese, walnuts, and top with the cranberries.