LOADED SWEET POTATOES

I'm sure you've had stuffed potatoes or potato skins, but have you ever thought of stuffing sweet potatoes? I've been loving sweet potatoes for as long as I can remember, so much, that I don't remember the last time I bought a regular potato. A few weeks ago, when my husband and I got back from our trip, I had a couple of sweet potatoes on hand, like I always do, some zucchini, and a bunch of vegetables in the fridge. I'm not sure how this recipe then came to my mind, but I'm glad it did. I simply roasted the sweet potatoes until they are were very soft on the inside, quickly made a sundried tomato pesto and spiralized some zucchini. We had some sprouts, edamame and tomatoes in the fridge, so I really decided to simply stuff them with whatever we had. 

It was a perfect dinner, healthy and very filling. I usually can't even finish one whole sweet potato (but these were really small), and they were full of a million different flavors. 

This is a great weeknight recipe to make, and you can get creative and use whatever vegetables you like, drizzle it with olive oil, tahini, or make a pesto of your choice!

Husband approved.

Ingredients:

2 sweet potatoes

1 cup sprouts

1/2 cup edamame

2 tomatoes, chopped

1 zucchini

2 tbsp extra virgin olive oil

1 tsp cumin

1 tsp cayenne

1 tsp paprika

For the pesto:

3/4 cup sundried tomatoes

1 cup spinach

1 garlic clove

Juice of 1 lemon

1/2 cup sunflower seeds

Pinch of sea salt

Directions:

Preheat the oven to 400F. Coat sweet potatoes in olive oil, cumin, cayenne and paprika. Roast for about 35-45 minutes, until they are verysoft on the inside. Spiralize the zucchini and chop the tomatoes into small pieces. 

To make the pesto, place all ingredients in a food processor and mix until a pesto forms. 

Slice the sweet potato open (not all the way) and stuff with zucchini, sprouts, tomatoes and edamame. Top with sundried tomato pesto and enjoy!