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Stuffed Baked Sweet Potato

Chow À La Carte house chef Michele K. Tompkins shares her comforting stuffed sweet potato recipe!

Stuffed Baked Sweet Potato

Now open at Uptown Atlanta on Piedmont Road, Uptown Test Kitchen highlights cuisine from seven different house chefs and rotating guest chefs on weekends with its Chow À La Carte culinary program. One of the house chefs, Michele K. Tompkins of Roots & Culture Craft Kitchen, shares a signature dish.

Stuffed Baked Sweet Potato

Serves 6

6 medium to large baked sweet potatoes, warm
1 ½ cups tri-color quinoa, cooked
1 small red pepper, thinly sliced
1 small poblano pepper, thinly sliced
1 ½ cup black-eyed peas, cooked
1 cup roasted red beets, diced
1 cup fire-roasted corn cut off the cob
½ cup red onions, thinly sliced
½ cup each fresh yellow squash and zucchini, thinly sliced
4 ½ cups curly kale, chopped
½ cup golden raisins
½ cup pepitas, toasted


In a medium mixing bowl, combine all the ingredients except potatoes and toss until well mixed. Toss with vinaigrette until lightly coated, reserving half a tablespoon for each potato. Cut a small insert vertically along the baked sweet potato, then push towards the center from the four corners. Season with a pinch of kosher salt and freshly cracked pepper, and drizzle half a tablespoon of the champagne vinaigrette onto the potato. Using a set of tongs, evenly portion the black-eyed pea and vegetable mixture into the sweet potatoes.

Champagne vinaigrette
3-4 garlic cloves, chopped
4 tablespoons Dijon mustard
½ cup champagne vinegar
4 tablespoons fresh lemon juice
2 tablespoons agave or honey
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 cup extra virgin olive oil


In a small bowl, whisk the dressing ingredients together except olive oil. In a slow, steady stream, whisk in the oil until the dressing becomes emulsified. Adjust salt and pepper to taste as needed.


BY Claire Ruhlin

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