Heat the oven to 400 F. Slice sweet potatoes in half lengthwise. Coat them with a little olive oil and place them face down on a parchment lined baking sheet. Roast sweet potatoes for 30 to 40 minutes until they are tender and soft.
Prepare 1/2 cup of dry quinoa as per the package instructions.
While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and cook for about four minutes. Remove from heat.
Stir cooked quinoa, pecans, cranberries, black pepper and salt.
When sweet potatoes are ready, remove from the oven and let cool slightly. They should be soft and indent slightly when squeezed If they are not done, put them back into the oven for an extra 5 or 10 minutes.
Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
Spoon quinoa mixture evenly over sweet potatoes and serve.
Greater Baltimore Committee President and CEO Don Fry joined "The Upside" to talk about what it will take to revive Baltimore's Central Business District, how the GBC is supporting regional … read more
Join the MIDC, Baker Donelson, OurCrowd and the international network of U.S. and Israeli Bi-National Chambers of Commerce to learn how the historic peace accords are opening up new business opportunities in Israel, the UAE,[...]
Join veteran food writer Dara Bunjon every Thursday at 12:30 p.m. at facebook.com/jmoreliving for an engaging and interactive conversation with local chefs, cookbook authors and others from the culinary world.
Join Jmore and The Associated every Tuesday at noon as we bring together some of Maryland’s most respected experts in their fields to answer your questions about the things that matter most in your life.[...]