LOADED SWEET POTATOES
August 19, 2015

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!



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