Bake the sweet potatoes at 400°F for 1 hour, or until soft inside.
Slice the potatoes in half, then use a spoon to scoop the potato from the skin, leaving a 1/4” layer of sweet potato. Use the sweet potato for another dish.
Deep fry the sweet potato skins at 375°F for 10 minutes.
Combine the cubed venison with the seasoning blend. Run through the coarse plate of your Meat Grinder.
Saute the ground venison in a tablespoon of olive oil over medium high heat until browned. Remove from heat and toss with spinach and feta.
Spoon the venison mixture into the sweet potato skins. Sprinkle with shredded smoked gouda, then broil in the oven until the cheese is melted, 3-5 minutes. Serve.
Venison Sweet Potato Skins
From the Weston Kitchen
Ingredients
Makes four large skins
1/2 lb venison, cubed
2 sweet potatoes
handful fresh spinach
1/8 cup smoked gouda, shredded
1/8 cup crumbled feta
Seasoning blend
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/2 teaspoon ground roasted coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1 sprig fresh rosemary, stem removed
Directions
Bake the sweet potatoes at 400°F for 1 hour, or until soft inside.
Slice the potatoes in half, then use a spoon to scoop the potato from the skin, leaving a 1/4” layer of sweet potato. Use the sweet potato for another dish.
Deep fry the sweet potato skins at 375°F for 10 minutes.
Combine the cubed venison with the seasoning blend. Run through the coarse plate of your Meat Grinder.
Saute the ground venison in a tablespoon of olive oil over medium high heat until browned. Remove from heat and toss with spinach and feta.
Spoon the venison mixture into the sweet potato skins. Sprinkle with shredded smoked gouda, then broil in the oven until the cheese is melted, 3-5 minutes. Serve.
