stuffed baked sweet potato

In dinner on February 6, 2013 at 12:36 am

this is a super easy, super healthy dish that could be an entree for a veggie, or a side dish for a carnivore. we like those kind of meals around here!

start by baking two small-ish sweet potatoes. i really do mean small-ish. when you start eating one, you realize they are bigger than they look!


scrub the skins (here’s a good time to choose organic) and prink all over with a fork. then bake on a tin-foil-lined cookie sheet at 400 degrees for at least 45 minutes, or until super tender and creamy. mmm!

then cut a slit down the middle and if you are feeling really decadent, slip a small pad of butter in each one while it’s still hot.

meanwhile, cook up your filling. you can be creative here – i used garlic, onions, kale, and small white beans.


you want to cook off most of the liquid and make sure everything is soft – you don’t cook these stuffed potatoes again. season with salt and pepper, a splash of vinegar if you want.


when you’re ready to serve, push the potatoes from both ends to open them


and spoon in the filling.


i thought it was super yummy. he was only slightly less enthusiastic.


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