Sweet and Savory Stuffed Sweet Potatoes
Accidentally baked five sweet potatoes this week and was forced to find a delicious way to consume ALL of them. (If I seem a little more orange than usual, it is because of the beta carotene)
But in order to stuff these sweet potatoes we have to bake them first, so here are two ways to do so:
In the oven:
-
Preheat oven to 425.
-
Pierce each potato with a fork 3-4 times.
-
Cover each in tin foil (optional, it just allows it to cook more evenly)
-
Roast for 40-50 minutes. Let cool.
In a crockpot:
-
Pierce each potato with a fork 3-4 times.
-
Place potatoes in the crockpot with a splash of water.
-
Cook on high for 3 hours or low for 6.
Sweet Tooth Stuffed Sweet Potatoes
ingredients
-
Greek or Coconut Yogurt
-
Berries
-
Nut Butter (I have been loving cashew butter!)
-
Cinnamon
options: coconut flakes, honey, chia, flax, or granola.
instructions
1. Bake the sweet potatoes according to above instructions and add all ingredients on top!
2. Based on hunger levels, you might like eating 1/2 of the sweet potato or all of it. Hey, that's the beauty of listening to your body. There is no right serving size, only YOUR RIGHT serving size.
Unreal Mojo White Bean Stuffed Sweet Potatoes
Tahini Mojo Sauce
-
1/4 cup olive oil
-
2 tbsp tahini
-
Juice of 1 lime
-
Juice of 1 navel orange
-
3 garlic cloves, minced
-
Handful of chopped cilantro
-
Salt & pepper
instructions:
-
Bake the sweet potatoes according to above instructions.
-
In a skillet, heat a little oil (I prefer using a high heat oil like avocado oil here) over medium heat. Rinse and drain a can of Chickpeas or Northern White Beans, and add to the pan. Chop 1/2 white onion and stir it in. Season simply with salt and pepper.
-
Prepare the Tahini Mojo sauce by either chopping everything by hand or adding everything to a blender.
-
Top the potato with the onion bean mixture, arugula for tang, and tahini mojo sauce.
ENJOY!!
