Apricot Ginger Teriyaki Glazed Stuffed Sweet Potatoes with Charred Brussels Sprout Slaw

Apricot Ginger Teriyaki Glazed Stuffed Sweet Potatoes with Charred Brussels Sprout Slaw

Sweet, tangy, and savory all in one bowl. Roasted sweet potatoes are split and filled with a crisp charred Brussels sprout slaw, toasted sunflower seeds, and a generous brush of Apricot Ginger Teriyaki Glaze for glossy, irresistible flavor. This vegetarian meal is hearty enough for dinner and colorful enough for a weekend gathering.

Ingredients

• 4 medium sweet potatoes (about 2.5 to 3 lb total), scrubbed
• 2 tablespoons olive oil, divided
• Salt and black pepper to taste
• 12 oz Brussels sprouts, trimmed and halved
• 1 small red apple, cored and julienned
• 1/3 cup thinly sliced red onion
• 1/3 cup toasted sunflower seeds
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 3 tablespoons Coo Moo Jams Apricot Ginger Teriyaki Glaze, plus extra for serving (product link)
• 1 teaspoon toasted sesame oil (optional for an extra toasty note)
• Crumbled goat cheese or feta, for garnish (about 1/3 cup, optional)
• Green onion slices, for garnish

Instructions

1. Preheat the oven to 425 degrees F. Prick the sweet potatoes several times with a fork and rub them with 1 tablespoon olive oil and a pinch of salt. Place on a rimmed baking sheet and roast until tender when pierced with a knife, 40 to 55 minutes depending on size. Remove from oven and let cool slightly.
2. While the potatoes roast, heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 1 tablespoon olive oil. Place halved Brussels sprouts cut-side down in a single layer. Let them sear, undisturbed, for 4 to 6 minutes until deeply browned and charred on the cut side. Toss and cook another 2 minutes until edges are tender but still crisp. Transfer to a large bowl to cool slightly.
3. Add julienned apple, sliced red onion, toasted sunflower seeds, and chopped parsley to the bowl with the Brussels sprouts.
4. In a small bowl, whisk together apple cider vinegar, Dijon mustard, extra virgin olive oil, 3 tablespoons Apricot Ginger Teriyaki Glaze, sesame oil if using, and salt and pepper to taste. Pour the dressing over the slaw mixture and toss to coat. Taste and adjust seasoning. The glaze provides sweetness while the vinegar balances it with bright acidity.
5. Slice each roasted sweet potato lengthwise and gently open to create a pocket. Using a fork, fluff the flesh slightly and season with a pinch of salt and pepper.
6. Spoon a generous mound of the charred Brussels sprout slaw into each sweet potato. Brush an additional teaspoon or two of Apricot Ginger Teriyaki Glaze over the exposed sweet potato flesh for shine and extra flavor.
7. Top each stuffed potato with a sprinkle of crumbled goat cheese or feta if using and scatter sliced green onions. Serve warm with extra Apricot Ginger Teriyaki Glaze on the side for drizzling.

Notes

• Make it vegan by omitting the cheese and using toasted pumpkin seeds instead of sunflower seeds for richness.
• To speed prep, roast the sweet potatoes a day ahead and reheat at 350 degrees F for 10 minutes before stuffing.
• The Apricot Ginger Teriyaki Glaze acts both as a dressing component and a finishing glaze to create layers of sweet-savory depth. If you want more heat, stir 1/2 teaspoon chili flakes into the dressing.

Enjoy these vibrant stuffed sweet potatoes as a satisfying vegetarian main, or cut them into halves and serve as an elegant side for a dinner party. The Apricot Ginger Teriyaki Glaze brings a glossy sweet-ginger lift that ties everything together.