BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
- Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
- Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
- Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
- Garnish each with a dollop of sour cream and the minced chives.
STUFFED SWEET POTATOES
These wonderful sweet potatoes are baked and filled with the sweet potato meat mixed with butter and honey and then drizzled with maple syrup and brown sugar.
Provided by Carol Semenuk
Categories Side Dish Vegetables Sweet Potatoes
Time 1h40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potatoes on a baking sheet.
- Bake sweet potatoes in the preheated oven until tender, 60 to 70 minutes. Remove from the oven and let cool. Leave oven on.
- Slice cooled potatoes in half lengthwise and remove potato meat, being careful not to ruin the shells. Place potato meat into a large bowl and mash. Add butter, honey, and salt; mix until well combined. Stir in drained pineapple. Spoon mixture back into the empty shells.
- Bake until heated through, about 15 minutes.
- Meanwhile, combine maple syrup and brown sugar in a small saucepan over medium heat. Cook until sugar melts, 3 to 5 minutes.
- Remove potatoes from the oven and drizzle with warm syrup.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 40.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 259.1 mg, Sugar 21.6 g
STUFFED SWEET POTATOES
This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food!
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.
- Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
- While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
- When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
- Stir all the ingredients together, then stuff the mixture back into the skins.
- Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.
Nutrition Facts : Calories 226.8, Fat 10.9, SaturatedFat 5.9, Cholesterol 72.7, Sodium 177.4, Carbohydrate 28.6, Fiber 4.4, Sugar 6.7, Protein 4.6
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- Healthy chipotle chicken sweet potato skins. Share on Pinterest. Photo: Half Baked Harvest. Sweet, spicy… these skins seem to have it all. Plus, they’re filled with spinach, spices, and herbs.
- Moroccan stuffed sweet potatoes. Bet you haven’t had these before! Here sweet potatoes are stuffed with an eggplant-tomato mix topped with Moroccan spices, a combo called zaalouk.
- Baked, stuffed, and overstuffed sweet potatoes. Share on Pinterest. Photo: Healthy Happy Life. Looking for a lighter meal? There’s a kale salad add-in for that.
- Easy paleo chili stuffed sweet potatoes. Chili in 20 minutes? We’re onboard. This recipe is exactly what it sounds like: smoky, beefy, spicy, chili scooped into a sweet potato bowl (genius!)
- Spinach and artichoke sweet potato skins. Share on Pinterest. Photo: Cook Nourish Bliss. There’s spinach artichoke dip, and then there’s spinach artichoke sweet potato skins.
- Baked sweet potatoes stuffed with feta, olives, and sun-dried tomatoes. Share on Pinterest. Photo: Gourmande In The Kitchen. Mediterranean ingredients are known for being delicious and filling.
- Broccoli cheese stuffed sweet potatoes. Everything just tastes better with melted cheese… including broccoli, the vegetable we all wish we loved. So, if you need an instant winner without a lot of effort for even the pickiest of eaters, this is that recipe.
- Healthy creamy buffalo chicken stuffed sweet potatoes with ranch. We never thought we’d see “healthy” and “creamy buffalo chicken” and “ranch” all in the same sentence, but alas, here we are.
- Southwest stuffed sweet potatoes with black beans and quinoa. Gooey, rich, filling… this recipe seems to tick all the right boxes for what you want in a stuffed sweet potato.
- Quinoa stuffed maple sweet potato. Share on Pinterest. Photo: The Honour System. Maple syrup is similar to peanut butter; it just makes everything taste better.
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- Black Bean Stuffed Sweet Potatoes. Black beans make a delicious, filling, and protein-packed stuffing for sweet potatoes. And this recipe is a fantastic vegetarian dinner or side dish.
- Southwest Stuffed Sweet Potatoes With Black Beans and Quinoa. Southwest flavors give these sweet potatoes a spicy twist. Between the quinoa, black beans, and potatoes, this recipe is incredibly filling and chock-full of protein.
- Cheesy Italian Chicken and Spinach Stuffed Sweet Potatoes. Italian chicken and spinach fill these sweet potatoes with lovely flavor and melty cheese.
- Loaded Baked Sweet Potato “Healthified” I know these don’t look healthy, but I swear they’re much lighter than most recipes. Filled with black beans, melted cheese, and salsa and topped with fat-free Greek yogurt, this skinny version of Mexican stuffed sweet potatoes is to die for.
- Mediterranean Baked Sweet Potatoes. Mediterranean sweet potatoes are a fantastic meal for any plant-based diet or just for adding extra veggies to your day.
- Stuffed Sweet Potatoes With Chili. You’ve probably had chili cheese fries, and you’ve likely had a stuffed chili baked potato too. But have you ever had a chili-stuffed sweet potato?
- Healthy Vegetarian Taco-Stuffed Sweet Potatoes. If you need a tortilla alternative on your next taco Tuesday, look no further! I love these vegetarian taco-stuffed sweet potatoes, and I know you will too!
- BBQ Pulled Pork Stuffed Sweet Potatoes. If you thought adding chili to sweet potatoes was good, just wait until you get a taste of these. Fluffy sweet potatoes with tangy and tender BBQ pulled pork are about as decadent as dinner can get!
- BBQ Ground Beef Stuffed Sweet Potatoes. Try this super straightforward stuffed sweet potato recipe when you don’t know what to make for dinner. Just throw the sweet potatoes in the oven while you cook the ground pork.
- Apple and Bacon Stuffed Sweet Potatoes With Pomegranate. Apple and bacon stuffed sweet potatoes are an insanely good mix of savory and sweet. Bacon is one of those ingredients that works with everything.
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