Biryani-Stuffed Sweet Potatoes

Find this recipe and more here: http://ift.tt/26L5UHI

Ingredients:

• 4-6 sweet potatoes
• 1/4 cup olive, vegetable or coconut oil
• 1 tbs garam masala (or something similar with cardamom and cinnamon in it)
• 1 tbs cumin
• 1/2 tbs corriander
• 1 tsp paprika
• 1 tsp tumeric
• 1 tsp ginger
• 1/4 tsp cloves
• 1/2 tbs garlic powder (or 2-3 cloves of fresh garlic)
• 1 white or yellow onion (finely chopped)
• 1 3/4 cups water
• 1 cup basmati rice
• 2 yellow squashes (cubed)
• 2 zucchini squashes (cubed)
• mint leaves (optional)

Directions:

1. Preheat the oven to 400° F.

2. Rinse your sweet potatoes and either wrap them in aluminum foil, or place them on a baking sheet (you may want to line it with foil.

3. Place the wrapped potatoes or the baking sheet in the oven for 45-60 minutes. The cook time really depends on the size of the potatoes, so it's best to just poke them with a fork periodically to see if they are squishy on the inside or not.

4. While your sweet potatoes are cookies, let's begin cooking the biryani.

5. First of all, pour the oil into a deep frying pan. Stir in the spices (not including the garlic) and turn the stove up to medium-high heat.

6. Let the spices cook until the mixture starts simmering and your whole house smells like an Indian food restaurant. Then add the garlic and the finely chopped onions.

7. Allow the onions to cook down to a gravy-like substance. Feel free to add a little water here and there if the mixture appears too dry.

8. After the onions have cooked to your liking, pour in the water for the rice (1 3/4 cups), followed by the rice itself. Bring the mixture up to a gentle boil while stirring occasionally, and let it boil for about a minute.

9. Once your rice has been boiling for a minute, mix in all the cubed squash. Then cover the pan, turn the heat down to low, and set a timer for 20 minutes.

10. When the 20 minutes are up, remove the rice from the heat. Then cut open one of your sweet potatoes (if they're done cooking), drop in some coconut oil or butter, then add a few scoops of rice on top.

You might want to sprinkle some mint leaves on top like I did, or you may refrain. Either way, I hope you enjoy!

bon appetit