A baked sweet potato overflowing with hearty stuffing ingredients that make this a meal on its own! Super Stuffed Sweet Potatoes are vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.
I have to tell you, I almost fainted when I realized I hadn’t yet posted a recipe for a stuffed baked sweet potato on the blog. I mean, we eat sweet potatoes in the RH household every single week–sometimes several times a week–in all kinds of ways from oven fries (who doesn’t love a good sweet potato oven fry?), appetizer, to soup to stew or even dessert (and one of the most popular recipes on the blog. . . this one).
And while I do love a good baked sweet potato, it wasn’t until I got my copy of Dreena Burton’s latest cookbook, Plant-Powered Families, that it struck me to create a stuffed ‘tater meal.
You see, Dreena’s book is filled with all kinds of recipes from breakfasts to snacks and sandwiches, dips and spreads, burgers, casseroles and every kind of sweet treat you can think of; and all of them are kid-approved, too. (In our house, that means “the HH who acts like a perpetual kid”-approved).
As you likely already know, I am a long-time fan of Dreena’s recipes and one of her biggest cheerleaders: her recipes are wholesome, healthy, creative, and always (always!) delicious and reliable. Even if she weren’t my friend, I’d be sharing with you how much I love Dreena’s recipes.
[Dreena at home. . . with feline.]
In addition to all the amazing recipes, a sizable portion (more than 100 pages) of the book offers further ideas and tips for families following a plant-based diet. Part Three, “Plant-Powered Challenges and Solutions” covers how to deal with picky eaters, school lunches, and hosting (or attending) kids’ parties. In Part Four, “Plant-Powered Support,” Dreena shares some DIY staples and cooking guides along with meal plans and a whole section on “Plant-Powered FAQs.” It’s comprehensive and really informative.
What makes the book fun as well are the chapters peppered with family anecdotes, notes about which foods Dreena’s three daughters like (and photos of all of them, too). Then there’s the gorgeous food photography by Nicole Axworthy (okay, I’m biased, since Nicole did the photos for my book, Living Candida-Free, as well).
[Cinnamon French Toast. Photo: Nicole Axworthy]
Leafing through the book, I found myself marking page after page of recipes I’d like to try. How does Cinnamon French Toast sound? Or Chunky Monkey Smoothie? How about Lemon-Kissed Blondie Bites? And I can’t wait to make Red Lentil Hummus, Smoky Bean Chili, Artichoke Sunflower Burgers, Apple Lentil Dal, Sticky Almond Blondies, The Great Pumpkin Pie . . . . you see what I mean.
[Red Lentil Hummus. Photo: Nicole Axworthy]
So, back to today’s sweet spuds. When I conjured the idea of a fully loaded baked sweet potato, of course the HH had to pipe up and reminisce about the baked potatoes of his youth: “A baked potato is supposed to be overflowing with sour cream, chives and bacon bits,” he said.
Well–HA on him! He thought he was scaring me. Thanks to Dreena’s Baconut recipe, I was able to offer all of that–and more–on our baked potatoes.
[Sticky Almond Blondies. Photo: Nicole Axworthy.]
Along with the Baconut bits and chives (I used green onion as a stand-in), my meal-in-a-spud is also topped with cashew cream (another great recipe from the book) and a hefty sprinkling of black beans for protein. All together, you have a perfectly compact meal with an array of healthful nutrients, proteins, complex carbs, healthy fats, and a balance of flavors and textures. Smooth, caramelized baked potato is sweet; silky cream is rich and luscious; Baconut is smoky and crunchy; green onions are pungent and crisp; and the beans add a meaty bite with umami tones.
This was one seriously delicious, hearty meal. And thanks to Dreena, you can make it at home, too.
To see a few more recipes from the book, check out these other bloggers’ posts:
Creamy vegan fettucini “alfredo” (on The Blender Girl)
Ta-quinos (on Cooking Quinoa)
Crazy brownies (on Spabettie)
No-bake granola bars (on Welcoming Kitchen)
White bean guacamole (on Recipe Renovator)
For this recipe and over 100 more, head out to buy Dreena’s book.
Super Stuffed Sweet Potatoes
A perfect easy, simple and totally satisfying meal. This works equally well with a tossed salad or a side of steamed veggies–whatever strikes your fancy! Feel free to switch up the filling, too (chickpeas and navy beans are nice; or swap out the cashew cream for some zippy salsa and add avocado slices on top).
2 whole sweet potatoes, with skin
2 cups (480 ml) cooked black beans, drained
2 green onions, sliced
Baconut, for sprinkling (see recipe, below)
Preheat oven to 400F (200C). Place sweet potatoes on a parchment-lined cookie sheet and bake until soft, about an hour.
Remove potatoes from the oven and slice in half lengthwise, cutting about 3/4 of the way through to the bottom. Gently pull the sides apart.
Stuff with a layer of beans and top with a dollop of cashew cream. Sprinkle with green onions and Baconut. Dig in and enjoy! Makes 2 servings. May be doubled.
[Baconut, Lettuce and Tomato Sandwich. Photo: Nicole Axworthy]
reprinted with permission from Plant-Powered Families by Dreena Burton (© 2015, Ben Bella Press)
Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness!
3/4 teaspoon smoked paprika
1/2 scant teaspoon sea salt
1/4 teaspoon garlic powder
Freshly ground black pepper to taste
1/2 tablespoon balsamic vinegar [for ACD stage one, use apple cider vinegar]
1/2 teaspoon liquid smoke (see note)
2 cups large flaked, unsweetened coconut
Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix through until the sugar is dissolved. Add the coconut and stir through until all the marinade is absorbed and the coconut is fully coated.
Spread on the prepared baking sheet. Bake for 30–32 minutes, tossing once about halfway through baking and checking for doneness at about 27–28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, and with a bitter flavor) in just a few minutes. So, don’t overbake! Remove, and let cool. They will continue to dry and crisp once out of the oven. Once completely cool, you can transfer to an airtight container and refrigerate; it will keep for weeks, maybe longer!
Liquid Smoke Note: While this is not an ingredient you may use often, it has a unique and essential flavor. It is worthwhile adding to your pantry (and it stores well in the fridge). You can find it in many grocery stores and also specialty/health food stores. It is not a chemical product; rather, it’s made from condensing vapors from the smoke of smoldering wood chips.
Serving Suggestions: Try sprinkled on soups, in BLTs, on top of baked potatoes, on veggie burgers/cheeseburgers, folded into breakfast scrambles, and as a pizza topping.
Suitable for ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.
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