Stuffed Sweet Potatoes

Sweet potato stuffed with bacon, onion, mushrooms and spinach.

I LOVE sweet potatoes, I would probably eat them at every meal if I could.  I like them baked, fried or sautéed, diced, sliced or even pureed but I am really loving them stuffed!  The recipe and photo shown here is currently my favorite way to stuff them but the possibilities are endless (think any great pizza toppings and you’re set!), you can top them with anything you like and customize them to meet your dietary needs.

Ingredients

  • 2 medium sweet potatoes, about 8 to 10 oz each and scrubbed clean
  • 4 slices bacon
  • 4 ounces mushrooms, sliced
  • 4 cups baby spinach
  • 1/2 cup onion, chopped
  • 2 ounces cheese (I like to use raw Monterrey Jack)
  • 1/4 cup grated Parmesan
  • Sea salt and freshly ground pepper to taste

Directions

  1. Preheat the oven to 400° F. Pierce each sweet potato several times with a fork. Place them on a parchment lined baking sheet and bake on the middle oven rack.
  2. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
  3. While the sweet potatoes are baking, make the topping. Fry the bacon in a large skillet until crispy.  Remove from pan, cool and crumble.  Add the mushroom and onion to the pan with the bacon drippings and saute until tender, add spinach and cook until wilted.  Remove from heat.
  4. Slice sweet potatoes in half lengthwise to expose cooked insides, slightly press down the meat of the potato to flatten.  Divide the vegetable mixture evenly between the four halves, top with cheese and crumbled bacon and place under the broiler until melted.  Finally, sprinkle with Parmesan cheese.
  5. Serve half a stuffed potato as a side dish or a whole one with a mixed green salad as a meal.

This post is shared at:

5 Ingredient Mondays, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesday, Wednesday Extravaganza, Allergy-Free Wednesday, Wheat-Free Wednesday, Whole Food Wednesday, Fight Back Friday, Gluten-Free Fridays

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Comments

  1. All I can say is simply, YUM :)

  2. These look so good! I can’t eat sweet potatoes too often without gaining, but I would definitely like to try this way of preparing them next time!

  3. Wow these look so decadent! They would be a great addition to 5-Ingredient Mondays (http://siftstirandsavour.com/2013/05/05/5-ingredient-mondays-sugar-free-cherry-citrus-popsicles-vegan-gluten-free/), if you’re interested :)

  4. vegetarianmamma says:

    What a SUPER idea! Love this! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope that your week is fantastic!

    Cindy from vegetarianmamma.com

  5. Thanks for linking-up to 5-Ingredient Mondays! Hope to see you back this week :)

  6. I have SUCH a weakness for sweet potatoes – I think they are seriously a perfect food. :) Thank you for sharing this creative prep for them: my family is drooling a little in anticipation of giving these a try!

  7. Amazing – thank you for sharing! I have such a weakness for sweet potatoes!! My family is already drooling in anticipation of trying this creative prep.

  8. Looks good! :)

  9. Julie G says:

    I would like to print just the recipe portion of the page NOT the entire page. Is there a way to do that

    • Yes, sorry Julie…I hate that I don’t have a print function for the recipes! I simply highlight the part I want to print and then use the “print selection only” function on my print screen. Hope that helps…

Trackbacks

  1. […] Stuffed Sweet Potatoes from Simply Living Healthy. These look great and may be adapted to dairy-free diets! […]

  2. […] really love sweet potatoes. This looks delicious as a side, or even as a meal in itself! Stuffed Sweet Potatoes from Simply Living […]

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