Nutrient-Stuffed Sweet Potatoes

Sweet potatoes are one of my favorite vegetables; they’re extremely versatile and bring a sweet, starchy, nutrient-dense side dish to any meal. I’ve recently been more creative with them to realize they can also be the star of your entree.

One sweet potato provides all of the following nutrients in abundance: fiber, natural sugars (Carbohydrates), Vitamin A, Vitamin C, calcium, iron, folic acid and protein. Calorie content will vary slightly depending on the size; a medium sweet potato yields around 130 calories. They also have a low Glycemic Index, meaning it digests slowly, keeping you feeling full and satisfied.

In grocery stores, these root vegetables can be bought one by one, or in bulk. This is convenient, as I look for “shapes” when I have a specific use (i.e. baking it for fries or chips), and buy in bulk when they’re on sale.

So, how do I like my sweet potato? There’s too many answers for that. But, here are some of my favorite recipes!

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Broccoli Stuffed Sweet Potatoes
serves 2

2 medium Sweet Potatoes
Cinnamon
Grated Parmesan Cheese
1 1/2 c Broccoli Florets
2 tsp Butter (optional)

To bake, you have two options: Preheat the oven to 375*, rinse and pierce with a fork, and cook for ~45 minutes. Or, rinse and pierce with a fork, then microwave on High for 4-6 minutes (until soft).

While baking the potato, rinse the broccoli florets, and steam until soft.

Slit the baked potato down the middle and squeeze on each side to “open” it up. Inside, sprinkle cinnamon, add 1 tsp butter (to each), stuff with steamed broccoli and top with grated Parmesan cheese. Other options: melted mozzarella or lite shredded cheddar cheese.

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Quinoa* Stuffed Sweet Potatoes
serves 2

~1 tsp of each: Cinnamon, Nutmeg, Ground Cloves
1 tbsp Brown Sugar
2 sweet potatoes
1/2 c Quinoa, dry (2 svgs)*
Water

*Substitute Brown rice if preferred

Cook quinoa as directed; wash/rinse sweet potatoes and microwave on high for ~4-6 minutes (or bake, as mentioned above).  Once Quinoa (or rice) is cooked, stir in the seasonings (cinnamon, nutmeg, ground cloves and brown sugar). Open the baked sweet potato by slicing down the middle and squeezing on each end. Stuff with sweet quinoa, and serve!

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Sweet Potato Chips*

Using a long, round sweet potato works best for this recipe. Cut off the ends, then cut the potato into thin, round slices (like chips). *You can also make “fries”, but cutting into small strips.

Season with ~1 tbsp canola/olive oil, ~1 tsp of each – thyme, rosemary, garlic powder, black pepper – and spread on a baking sheet. Heat the oven to *400 and bake for ~15 minutes, turning/stirring after 8 minutes.  Keep baking until they’re “crisp” – or to your desired texture.

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These are just a few examples of how to use a nutrient-dense potato with a variety of seasonings and textures. Experiment by using your favorite flavors or spices (I also love adding Chili seasoning and/or Cumin to the “fries”)!

What’s your favorite way to eat a Sweet Potato? Feel free to add your recipe to the list!