SWEET POTATO CUPS WITH LEEK FILLING AND CRANBERRY SAUCE

A Nutrient-Packed Delight

When it comes to combining flavor and nutrition, few dishes can rival these Sweet Potato Cups with Leek and Cranberry Filling. Perfect as an appetizer or a creative side dish, these cups are as beautiful to look at as they are nourishing. They’re gluten-free, AIP-compliant, and loaded with essential vitamins and minerals that support your overall health.

Let’s take a closer look at what makes this dish so beneficial for your body:

Nutritional Highlights

Sweet Potatoes

Sweet potatoes are the star of this recipe, and for a good reason. They are:

• Rich in Vitamin A: Just one serving provides over 100% of your daily requirement, supporting eye health, immunity, and skin health.
• A great source of fiber: Promotes healthy digestion and gut health.
• Loaded with potassium: Helps regulate blood pressure and supports muscle function.

Leeks

Leeks, a member of the allium family, are both flavorful and packed with nutrients:

• Vitamin K: Essential for bone health and blood clotting.
• Vitamin C: Boosts your immune system and helps your body fight off infections.
• Folate: Plays a crucial role in cell growth and function, making it especially beneficial for women during pregnancy.

Cranberries

The tart cranberries in the topping don’t just taste amazing—they’re also powerful antioxidants:

• Rich in Vitamin C and E: Protect your cells from damage and promote healthy skin.
• High in polyphenols: These plant compounds have anti-inflammatory and heart-protective benefits.

Why You’ll Love This Recipe

Not only is this recipe nutritious, but it’s also versatile and easy to make. It’s:

• A perfect appetizer: Serve it at dinner parties, holiday gatherings, or even as a light lunch.
• Naturally gluten-free and dairy-free: Great for those with food sensitivities.
• A visual treat: The vibrant colors of the sweet potatoes, green leeks, and ruby-red cranberries make this dish irresistible.

The Health Benefits in Every Bite

By combining these three powerhouse ingredients, you’re giving your body a wide array of nutrients to support:

• Improved digestion and gut health from fiber-rich sweet potatoes.
• Enhanced immunity thanks to Vitamin C in leeks and cranberries.
• Reduced inflammation due to the antioxidants in cranberries.
• Stronger bones from the Vitamin K in leeks.
• Better skin and vision thanks to the Vitamin A in sweet potatoes.

This recipe isn’t just food—it’s fuel for your body and a feast for your senses. Whether you’re managing an autoimmune condition or simply looking for a nutrient-dense dish to add to your repertoire, these Sweet Potato Cups are a must-try!

Ready to enjoy a delicious and healthy twist on traditional appetizers? Give this recipe a go and let me know what you think in the comments below. Your journey to wellness starts with every nourishing bite!

SWEET POTATO CUPS WITH LEEK FILLING AND CRANBERRY SAUCE

Course: APPETIZERSCuisine: French, MediterraneanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

190

kcal

These Sweet Potato Cups with Leek and Cranberry Filling are a delicious and nutritious option for anyone looking to support their health. Packed with vitamin A from sweet potatoes, they promote healthy vision and immune function. The leeks provide a good source of fiber and antioxidants, supporting digestive health and reducing inflammation. The cranberries add a burst of vitamin C and antioxidants, which help boost immunity and protect against oxidative stress. This dish is a great choice for an anti-inflammatory, gluten-free, and autoimmune-friendly meal!

Ingredients

• For the Sweet Potato Cups:

• 3 large sweet potatoes (approx. 1.4 kg / 3 lbs raw)

• 2 gelatin eggs (2 tbsp gelatin + 6 tbsp warm water)

• ½ cup (60 g) tapioca flour

• 6 tbsp (45 g) coconut flour

• 1 tsp sea salt (or to taste)

• 1 tsp kelp powder (optional, for added minerals)

• 2 tbsp (30 ml) avocado oil (plus extra for greasing)

• For the Leek Filling:

• 2 medium leeks (approx. 300 g), finely chopped

• 2 tbsp (30 ml) avocado oil

• 1 cup (240 ml) water

• 2 tbsp (30 ml) apple cider vinegar

• Sea salt, to taste

• For the Cranberry Sauce:

• 1 cup (100 g) fresh cranberries

• Juice of half a lemon (approx. 1 tbsp / 15 ml)

• 1–2 tsp maple syrup (adjust to taste)

• ¼ cup (60 ml) water

Directions

• Preheat your oven to 400°F (200°C).
• Prepare the Sweet Potatoes:
• Wash the sweet potatoes thoroughly. Using a fork, poke several holes into their skin.
• Place the sweet potatoes directly on the oven rack or on an Aluminum paper and bake for 30–60 minutes, depending on their size, until completely soft.
• Remove from the oven and let them cool.
• Once cooled, peel the sweet potatoes and mash them in a large mixing bowl until smooth.
• Make the Gelatin Eggs:
• In a small bowl, mix 2 tbsp gelatin with 6 tbsp warm water. Stir well and let sit for 1–2 minutes until the mixture thickens. Then, on low heat whip the mixture until it becomes frothy.
• Prepare the Sweet Potato Mixture:
• To the mashed sweet potatoes, add the gelatin eggs, tapioca flour, coconut flour, salt, and kelp powder. Mix well until you have a sticky, dough-like consistency.
• Shape the Cups:
• Lightly grease a muffin tin with avocado oil or line it with baking paper cups.
• Divide the sweet potato mixture evenly among the muffin cups.
• Use the back of a measuring spoon (dipped in oil) to press and shape each portion into a cup form, creating a hollow center.
• Bake the Sweet Potato Cups:
• Bake the cups in the preheated oven for 30–40 minutes, or until the edges turn golden brown.
• Prepare the Leek Filling:
• Heat 2 tbsp avocado oil in a skillet over medium heat.
• Add the chopped leeks, a pinch of salt, and sauté for 3–5 minutes until softened.
• Add 1 cup of water and 2 tbsp apple cider vinegar. Cook for another 5–7 minutes, stirring occasionally, until the leeks are tender and most of the liquid has evaporated. Set aside.
• Make the Cranberry Sauce:
• In the same skillet, combine the cranberries and ¼ cup water.
• Cook over medium heat for 5–7 minutes, stirring occasionally, until the cranberries soften and the sauce thickens.
• Add the lemon juice and the maple syrup and adjust for sweetness.
• Assemble the Cups:
• Remove the sweet potato cups from the oven and let them cool slightly.
• Fill each cup with a generous spoonful of the leek mixture.
• Top with a dollop of cranberry sauce.

Recipe Video

Notes

• Gelatin Eggs: If you’re not following the AIP diet or don’t need an egg replacement, you can substitute the gelatin eggs with 2 regular eggs. If using regular eggs, adjust the consistency of the sweet potato mixture as needed.
• Leek Preparation: Be sure to wash leeks thoroughly, as they can trap dirt between their layers. Slice them thinly for an even sauté and softer texture.
• Storage: These sweet potato cups can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. To reheat, bake in the oven at 350°F (175°C) for about 10-15 minutes.