These stuffed sweet potatoes are a delicious and comforting warm meal that is easy to make, paleo and whole 30 approved! Plus the filling possibilities are pretty much endless.
I LOVE sweet potatoes. Not only are they a great complex carb (meaning they won’t spike your blood sugar), but they are also a great source of fiber and beta-carotene. What is even better is that you can prep them in advance and have them ready to go to use throughout the week.
By prepping the sweet potatoes, letting them cool and then reheating them you form what is called resistant starch. When resistant starch gets to the colon it acts as a PREBIOTIC and good bacteria feed on it. This produces butyrate which is a short chain fatty acid that is super good for you.
Why is butyrate so good? Well, it:
✔️Strengthens the gut.
✔️Burns fat.
✔️Reduces insulin resistance.
✔️Improves sleep.
So it is a win all the way around.
Breakfast Stuffed Sweet Potato
Breakfast Stuffed Sweet Potato
Servings: 1
Ingredients
1 sweet potato medium sized
1/2 avocado
1 egg
handful watercress or other green
Instructions
Preheat oven to 400F
Using a fork, stab the potato to create holes that will allow steam to escape when cooking.
Cook your potatoes for 45 minutes or until soft. I like prepping these in advance to make for easy meals but also for the resistant starch benefits.
For your egg, you can do poached or fried egg for this. For poaching, I boil water and add 1 tbsp vinegar (helps the egg stay together). Then turn down to low and cook for 7 minutes for medium.
Add 1/2 an avocado and a handful of greens on the top.
Pizza Stuffed Sweet Potato
Pizza Stuffed Sweet Potato
Servings: 1
Ingredients
1 sweet potato medium sized
1/4 cup tomato sauce low sugar
Toppings of choice
Instructions
Preheat oven to 400F.
Using a fork stab your sweet potato to create holes all around it.
Bake for 45 minutes or until soft.
Slice down the middle and add tomato sauce and toppings.
Eat as is or add back into the oven to melt cheese or warm other toppings for 10 minutes.
Coconut Curry Stuffed Sweet Potato
Coconut Curry Sweet Potato
Servings: 1
Ingredients
1 sweet potato medium sized
1/2 cup green beans
1/4 cup canned coconut milk (full fat)
1/2 tbsp red curry paste
1 tbsp almond butter
Instructions
Preheat oven to 400F.
Using a fork stab your sweet potato a few times creating holes in the skin, allowing steam to escape.
Combine coconut milk, red curry paste, and almond butter and whisk until smooth. You can also blend it in a blender if that is easier for you.
Steam green beans for 8 minutes so that they are softer but still brightly colored.
Cut open sweet potato and add green beans. Pour coconut curry sauce over top.
Have you ever made stuffed sweet potatoes?! Let me know what you put in them!