Super Stuffed Savory Sweet Potatoes!
I was never a huge sweet potato fan growing up. The Thanksgiving super sweet potato souffle never did a whole lot for me. But, after cleaning up my diet and trying to add in the most nutrient dense foods, I am in love with these glorious potatoes (without the brown sugar, of coarse!). Since they are so naturally sweet, I like to make them into a savory slice of heaven. The sweet and salty together is quite divine!
What about the nutrients that I speak of? Well, eating sweet potatoes vs. regular potatoes will help control that little thing we called blood sugar. It’s probably a tie between wheat and white potatoes spiking your blood sugar into oblivian! Even though sweet potatoes are higher in carbohydrates, they have a low glycemic index, meaning they release sugar slowly into the bloodstream. I wouldn’t even suggest eating these every day either, if you are watching your sugar intake, but I think they are a nice treat with some healthy benefits. The beautiful orange color means they are loaded with carotenoids, hence the high level of Vitamin A. They also contain B vitamins, Vitamin C, Maganese and the stress buster, Magnesium.
Now for the fun part!
Oh yeah baby! Can you taste the sweet and salty flavor?
This is what you will need:
2 medium sweet potatoes
1 bunch of kale
1/2 onion, (chopped)
1/2 pound of uncured bacon, (chopped)
2 chicken breasts (pastured and/or Organic is always best with veggies and meats)
Bake your sweet potatoes for an hour at 350 degrees and let cool. During that time, you can cook your bacon until crisp and remove. Shred your kale into smaller pieces and get rid of the stems. Cook your kale and onion in the bacon grease until wilted and soft, about 10 minutes and remove. Add your chicken breast until cooked. Let cool and chop or shred. Once potatoes are cool, cut in half and carefully scoop out the insides, leaving the skin intact. Flip your skin over and coat with coconut oil. Use half of the potatoes(saving half for a smoothie or another dish), and mix with the chicken, onion, kale and bacon. Fill your skins with this beautiful mixture and pop on the grill. Grill until nice and hot and the skins are crisp. 10 to 15 minutes should do the trick;)
These are even better the second time around! Make extra and eat leftovers for breakfast with an egg on top or a quick lunch with a couple drops of hot sauce. Mmmm. Now I’m getting hungry!
Until next time…