Stuffed Sweet Potato
Description
So I made this on our last grain-free fast (we do one every 2 weeks) and OH MY LAWD. The potatoes were sweet, caramelized, and crispy on the outside, but soft and indulgent on the inside. The filling again is grain-free. I did a lil sautèd cauliflower rice and veggie thang with a ricotta topping! You can change up the fillings however you like, this one was super simple but I've also made it on a normal day with Mexican beans cauliflower rice & guacamole..yum yum yum!
Ingredients
Instructions
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Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper. Scrub the sweet potatoes and pat dry. Drizzle a little oil over the top and prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender (about 45 minutes to 1 hour, depending on size.)
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Meanwhile, prepare your filling. Roughly chop the cauliflower and add to a food processor. Pulse till it resembles rice or couscous.
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Heat oil in a cast-iron pan and add the celery & bell peppers; sautè for a couple of minutes before adding in the rest of the filling ingredients. Continue to cook for about 5-10 minutes until all ingredients are cooked.
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Once your potatoes are cooked ( which you can determine by piercing a sharp knife into the potato and if it goes through super easily then it is definitely ready!), take them out of the oven and make a slit down the middle like in the image above.
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Stuff as much of the filling into each potato and top with ricotta/sour cream.
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♡ Sprinkle a little love, say a little prayer, and nourish yourself. ❤️
Note
optional to add 1/2 block of extra firm tofu crumbled for extra protein!
