Monday, March 3, 2014

Paleo Stuffed Sweet Potatoes


I want to thank George from Civilized Caveman Creations for reminding me how much I adore stuffed sweet potatoes.

I've made a few riffs on the theme before, but have come to reluctantly accept my enthusiasm isn't necessarily shared by other members of my household. These are so simple, though, that this girl happily enjoyed hers for a solo lunch.

I changed up the stuffing ingredients a little bit to accommodate my taste buds and fridge. I simply love celery and apple together, and I would season just about anything with a little fresh rosemary if given the chance.

One perk of eating this for an easy lunch? I ate my potato wrapped right in the foil, no plate required. Definitely give this one a go… while you can vary the fillings I'd definitely recommend using the coconut oil to rub down the skin, and the only way I'd suggest skipping the bacon is perhaps if you had some tasty fresh sausage to substitute.

George called for 4 sweet potatoes, but the ones I had to choose from were HUGE so I made my recipe with two and ate half.


Paleo Stuffed Sweet Potatoes 
adapted from Civilized Caveman Creations

2 large or 4 medium sweet potatoes
3 tbs. coconut oil, divided
1/4 cup chopped red onion
2 stalks celery, chopped
1/4 cup dried cranberries
1/2 medium red apple chopped small
1 tbs. chopped fresh rosemary
4 tbs. nitrite-free bacon, cooked crisp and diced
3 packed cups baby spinach
salt & pepper, to taste
1 tbs. pine nuts

Preheat oven to 400.

Clean and prick sweet potatoes with a fork. Coat skins with 1-2 tbs. coconut oil (I didn't melt mine, but rather softened it a bit and rubbed it in with my hand). Place on a foil-lined baking sheet and cook for 50 minutes to 1 hour, or until soft.

Toward the end of the sweet potato cooking time, heat a skillet over medium heat. Add remaining coconut oil. Cook onion in oil for about 5 minutes, or until soft.

Add celery, cranberries, apple and rosemary. Cook another 3-5 minutes, stirring occasionally.

Add bacon and spinach to pan, stirring to combine. Cook until spinach is wilted, about 3 minutes. Season with salt and pepper.

When potatoes are done cooking, allow to rest for a minute or two until cool enough to handle. Then slice each lengthwise. Spoon stuffing into potatoes, sprinkle with pine nuts

and serve.

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