3-Ingredient Stuffed Sweet Potatoes
Put sweet potatoes on your fast food plan. Every time you fire up your oven, put a few sweet potatoes in to bake for future snacks. I eat them like donuts. They are super easy, grab-and-run snacks that fill the tank. They’re a hug for my mouth and belly, delivering heart-warming flavor and texture.
At this time of year, we keep an abundant supply of scrumptious, soft-baked sweet potatoes around. They also live on the dollar menu at the restaurant next to my gym, so I often eat themeither pre- or post-workout.
They are a gorgeous addition to every tummy. Oh, and did I mention that they’re a super-food? You can trust sweet potatoes to deliver cancer cells a fierce kick in the pants!
Here’s what Amanda said about this recipe on the Namaste Nutritionist Facebook Page:
“I made this last night-sooo yummy! My 12 yr old son loved them too! It was so easy and filling.”
Baking the sweet potatoes in advance:
How long you bake them depends on the size. Put them into a non-teflon pan and wrap the entire pan in aluminum foil (avoid wrapping individual potatoes. Aluminum baking into your sweeties? Uh, no thanks.) Bake at 350 degrees, and start testing for doneness at about 20 minutes for skinny potatoes, or about 50 minutes for fattie potatoes. Just test for doneness by piercing with a fork. It should insert and release easily when it’s done. I like mine really soft.
- 2 baked sweet potatoes, warm and split open
- goat cheese
- roasted pistachios
Sprinkle the goat cheese and pistachios over the sweeties. This is a lovely afternoon snackaroo, and is also gorgeous paired with your favorite protein. I hope you love them!
What are your sweet potato ideas? I love to learn new ideas! Please share yours in the comments below.
Please share this recipe so that others can learn simple tricks for simple, home-cooked foods.
Celebrating EASY, homecooked goodness,