I have been really into goat cheese recently. Mostly enjoyed on fall harvest salads with beets and massaged kale OR on a charcuterie board with fig and olive crackers. YUM! But this, this recipe is something cool that honestly didn’t realize how easy it was until I tried it. I had some left over sweet potato and half a log of goat cheese and that’s how the magic of this dish was created. These are perfect for a Friday night snack, part of your next party platter or great for sunday funday. Lets get to the details!
1/2 cup cooked mashed sweet potato 1/2 large log of plain goat cheese 1/2 cup gluten free flour + pinch of ground pepper 1 egg + 1 tbsp water 1 cup breadcrumbs
Mix the goat cheese and sweet potato together in a ball. Roll into 1 inch balls. Prepare are bowl with flour + pepper, egg + water and bread crumbs. Add the sweet potato and goat cheese ball to the flour, then egg, then bread crumb. Repeat until all are coated completely. Place in the freezer for 10-20 minutes until firm. Add oil to a deep pan (about 1/4 cup) over medium high heat. Once hot, add goat cheese balls and cook until crispy on out the edges! Enjoy with your favorite dipping sauce – I made a quick yogurt lime sauce and it was perfect!
Since I shared with you in my last post the best way to cook a sweet potato, I thought I would share a few of my favorite Stuffed Sweet Potato recipes to help inspire you next time you make them! Yes, sweet potatoes are a great side dish; baked, fried, roasted, smashed – seriously you can eat them so many ways… but why not make these the star of the show, the roots of the dish that bring it all together.
a fullbellythyme secret – leftovers are GREAT resource for your next stuffed sweet potato creation! Also, before you start stuffing, the easiest way to reach your full stuffing potential is to take a fork to the center of the sweet potato and mash in the middle so there is a hollow area for the deliciousness that awaits!
This one was a no brainer – who doesn’t love a philly cheesesteak? I prepped about half a pound of ground beef and cooked it with diced onions, peppers & mushrooms in a sauté pan over medium heat. I added a little Worcestershire Sauce, salt, pepper & red pepper flakes! Create some space in the center of your sweet potato, stuff with the ground beef mixture then top with a handful of mozzarella cheese – microwave for 1 minute until the cheese has melted. Top with sliced green onion & enjoy!
This is a sweet and spicy combination you will want to run to make! Buffalo sauce is a hit or miss for me, I like it in moderation but down enjoy it on everything. Grilled chicken cooked in a cast iron skillet with The New Primal Medium Buffalo Sauce. I added a bit of butter to the pan to help the flavors of the buffalo sauce blend! I steamed so broccoli florets and added them to the pan once I flipped the chicken over. After the chicken has cooked through, I shredded it using two forks. Again, carved out a little hole in the sweet potato and got to work stuffing! This combination was so good – the heat from the buffalo paired so well with the natural sweetness of the sweet potato!
Balsamic Grilled Chicken & Tomato
This one kind of happened on accident. It was a combination of trying to use up produce in my fridge, using that last piece of chicken and trying not to waste! But am I glad this one happened – holy cow!! This one screamed summer and this balsamic tomato mixture is something I can’t live without. A whole pint of cherry tomatoes into a cast iron skillet with olive oil. Stir frequently until they really start to blister and get soft. Take any utensil and pop them so they burst! Now add about 2 T of balsamic vinegar, salt & pepper. Let it cook for 2-3 minutes until the flavors are combined. I ended up cooking the chicken in this very mixture so that all the flavors would bleed together. Slice the chicken. Stuff with tomatoey jam first then add chicken on top with more tomatoes. Finish it with basil! YUMMMMMMM.
Breakfast Stir Fry
You might be curious what a breakfast stir fry is? Well, simply, it’s leftover stir fry with an egg added to it! I am a culprit for taking leftovers and adding an egg and calling it breakfast – but hey why not! This one was GOOD! And could be perfect for lunch or dinner. This stir fry was a clean out the fridge stir fry; mushrooms, broccoli, peppers & corn mixed with a combination of rice vinegar, coconut aminos, garlic, honey & red pepper flakes. Rejuvenated in the microwave, stuffed into a sweet potato and topped with a delicious runny fried egg. This combo was extra tasty because the runny yolk doubled as a tasty sauce.
Now go stuff some sweet potatoes and share with me what you create! xx
Ok, taking it back to the basics and breaking down the best way to cook a sweet potato. Yes, sweet potatoes can be cooked MANY ways but when you eat them as often as I do you need something simple, easy & foolproof.
What You’ll Need:
Sweet Potatoes Olive Oil Salt & Pepper
Preheat your oven to 425 degrees and prepare a baking sheet with tinfoil
Carefully cut both sweet potatoes in half long ways. Place the sweet potatoes down on the baking sheet flesh side down. The skin should be facing you at this point.
Add about 1 T of olive oil to each piece of sweet potato (4 T total). Drizzle the olive oil so that the sweet potato is fully covered
Place the sweet potatoes in the oven for 20 minutes. Remove the pan from the oven and carefully with tongs flip the sweet potatoes over
Season the flesh side of the sweet potatoes with salt & pepper
Place back in the oven for 18 minutes
Remove & enjoy! The center of the sweet potato should be soft to the touch with a fork
I love incorporating sweet potatoes into all my of meals – breakfast, lunch and dinner! They are versatile, filling and healthy. An added bonus is that they can be transformed into french fries, and if you know me you know I LOVE french fries! In all seriousness, I made a batch of these sweet potatoes on Sunday and had them ready to go for the week ahead! They can be stored in an airtight container in the fridge for up to 5 days. They reheat very well in the microwave, air-fryer or oven!
Now go make some sweet potatoes and let me know what you think!