With fall slowly slipping through our fingers it’s time to load up on tons of root veggies, winter squash and all of the goodies that autumn harvest has to offer. I’ve been on a huge carrot binge (thanks to a bountiful harvest) but I think it’s time to move on to other orange friends, like the beautiful sweet potato.
Sweet potatoes have almost twice as much vitamin A as carrots! On top of that you’ve got tons of vitamin C, manganese, copper and lots of B vitamins! These lovely tubers have anti-inflammatory properties, may help to improve blood sugar levels and (my favourite part) they’re freaking delicious! Especially when you bake ’em and stuff ’em with extra yum (foreshadowing!)
And just when we thought things couldn’t get any more awesome, it turns out that eating sweet potatoes with a good fat (like fan favourite avocado) allows you to absorb even more of that awesome fat soluble vitamin A.
With all of this in mind I got to creating! I’m happy to present you with these super yum Stuffed Sweet Potatoes (complete with avocado):
Delicious Stuffed Sweet Potatoes
This Recipe is Gluten Free, Refined Sugar Free, Paleo and Vegan
Preheat your oven to 350°F
2 Large Sweet Potatoes
½ Cup of Coconut Milk
¼ Cup of Maple Syrup
½ Cup of Chopped Spinach (loosely packed)
¼ Cup of Chopped Onion Greens
Juice of Half a Lemon
Poke the sweet potatoes a few times with a fork and place them in the oven (on a baking sheet). Bake them whole (no need to peel these babies), until you can stab a fork through clean (approx. 40-50 min, depending on the size of the potatoes).
In the meantime, mix the Coconut Milk and Maple Syrup in a small saucepan and warm on the stove.
Once the potatoes are baked, slice them open vertically and spoon out the flesh (taking special care not to damage the skin too much). Mash with coconut milk/maple syrup mixture (save a few tablespoons if you’d like to add more on top of the potatoes). Add the spinach and onion greens and mix well. Spoon the mash back into the sweet potato skin.
Mash 1 Avocado with the juice of half a lemon. Place a generous amount on top of each potato Add a tablespoon of coconut milk mix on top of each (this is optional, but so yum!)
Super bonus – If you’re famished, these stuffed sweet potatoes go great with my carrot soup.
I hope that you love these as much as I do! I’ll definitely be back at the farmers market this weekend to pick up a ton of sweet potatoes.
What are your favourite foods to load up on this time of year? Any beloved sweet potato dishes that you think that I should try? Let me know in the comments below!
Health and love,
Thought of the day: There are always new ways to look at old things; that which is known to me deserves to be rediscovered.
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