Sweet Potato and Dill Gemista
Makes ~ 6 – 8 gemista
Combination of 6 – 8 total large semi-firm tomatoes and/or bell peppers
1 medium sweet potato
1 bunch dill, chopped
1 yellow onion, diced
1 clove garlic
1 tsp dry thyme
1 tsp dry oregano
1 tsp sweet paprika flakes
Salt and pepper
Optional: nuts, seeds and grains for topping or side. Also goes really well with yogurt, feta or tahini on top!
- Skin, cube and boil the sweet potato until tender. While the sweet potato is cooking, prepare the filling and tomatoes and peppers but keep an eye on the potatoes so they don’t overcook.
- Hollow out the peppers and tomatoes (from the tomatoes, save a bit of the juice/seeds). For the tomatoes you can do this by gently using knife and spoon to loosen and then spoon out the inside. Save the vegetable tops because you’ll need them later when cooking. Set aside.
- In a large skillet and medium-high heat, sautee the onion with a dash of olive oil until translucent. Then add the garlic (crushed or grated), thyme, oregano, pepper flake, and a dash of salt and pepper. Add more olive oil if needed. Then add the tomato juices and dill. Sautee until the dill has cooked down and no excess liquid remains.
- Preheat the oven to 350F/180C.
- In a large bowl, combine the cooked potatoes and onion-dill-herb mixture. Use a fork or spoon to loosely combine and mash the potatoes a bit. Fill the peppers and tomatoes with the filling and place in a large baking pan or glass that has at least a few inches on the sides. Put the tops of the vegetables back on, add ~1.5 inch of water in the pan and cover with foil. This will prevent burning and steam the vegetables. Bake for 25 minutes, then uncover, top with a dash of olive oil and bake for another ~8-10 minutes turning on the broiler for the last 5 minutes. When the vegetables start to brown on top and are tender, they are ready. Serve with nuts, seeds, grains. Yogurt is a nice addition too!