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Jan

Stuffed Sweet Potatoes

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When I’m looking for something simple and hearty to eat, I love to make paleo stuffed sweet potatoes. You oan stuff it with whatever you’d like, but my favorite is this recipe that contains chicken, bacon, and broccoli, Brussels sprouts, and spinach. It is a great way to use up leftover veggies and gives you an entire meal in one tasty package. Feel free to sub in whatever vegetables you have in your fridge!

SweetPotatoes

 

I know a lot of you are likely participating in clean eating, Whole30, or sugar detox challenges, so this recipe will be perfect for you! Just make sure to grab a sugar-free bacon like this one from US Wellness Meats or the Wellshire Farms Paleo-approved brand that you can find at some Whole Foods.

To see my entire collection of clean paleo and Whole30 compliant recipes, see here!

Here’s some of my favorites!

 

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Stuffed Sweet Potatoes



AUTHOR:

SERVES: 4

Cuisine: American

PREP TIME: 15 mins

COOK TIME: 40 mins TOTAL TIME: 55 mins

Ingredients:

  • 4 medium sweet potatoes, scrubbed
  • 1 tablespoon coconut oil
  • 1 teaspoon coarse sea salt or kosher salt
  • 4 ounces bacon, chopped
  • 2 boneless skinless chicken breasts, diced
  • 2 cups packed baby spinach
  • 1 cup bite-sized broccoli florets
  • ½ cup shredded Brussels sprouts, trimmed and outer leaves discarded
  • ¼ teaspoon black pepper

Instructions:

  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with coconut oil and pat them with salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Make the filling: Sauté the bacon in a large skillet set over medium-high heat for 5 minutes. Add the remaining ingredients and continue sautéing until the chicken is cooked through and the vegetables are softened, about 10 minutes. Spoon the filling with a slotted spoon into the cooked sweet potatoes and serve.


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