Sunday, September 28, 2014

Paleo Twice-Baked Sweet Potatoes

I have offered up a couple of paleo stuffed sweet potato options; they're one of my favorite comfort foods and I love how you can basically stuff them with endless flavors and ingredients.

I got the inspiration for today's recipe from Daily Bites. I'm always trying to find ways to work broccoli as its no one's favorite vegetable around here. By chopping it up finely and also incorporating crunchy walnuts and sweet cranberries the broccoli really doesn't blends in with all of the other flavors here.

These are meaty-free but very hearty, so I feel they're definitely a meal within themselves. I've been enjoying mine for lunch this week!

Paleo Twice-Baked Sweet Potatoes
adapted from Daily Bites

3 medium sweet potatoes,
1 tbs. olive or coconut oil
salt & pepper

1 tbs. coconut or olive oil
1 cup chopped broccoli
1/4 cup toasted walnuts, chopped
3 tbs. juice-sweetened dried cranberries, chopped
1/2 tsp. garlic powder
salt & pepper, to taste

Preheat oven to 400. Prick sweet potatoes in a couple of places with a fork. Rub with olive or coconut oil and sprinkle with salt and pepper. Place in a baking dish and bake for 50 minutes to an hour, or until soft inside. Allow to cool.

Once potatoes are cool enough to handle, carefully slit them down the middle and scoop out the cooked flesh. Place in a large bowl. Stir oil, broccoli, nuts and cranberries into sweet potato. Season to taste.

Scoop potato mixture back into skins. Return to oven for 15 minutes. If a crispy topping is desired, finish them off for a minute or two under the broiler.

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