News Ways to Eat: Sweet Potatoes

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.


Stuffed Sweet Potatoes

Philly Cheesesteak Stuffed Sweet Potato
Buffalo Chicken Stuffed Sweet Potato
Balsamic Chicken & Tomato Stuffed Sweet Potato
Breakfast Stir Fry Stuffed Sweet Potato

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!

Philly Cheesesteak

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!

Buffalo Chicken

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


Easy Sweet Potatoes

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

Instructions:

  1. Preheat your oven to 425 degrees and prepare a baking sheet with tinfoil
  2. 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.
  3. 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
  4. 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
  5. Season the flesh side of the sweet potatoes with salt & pepper
  6. Place back in the oven for 18 minutes
  7. 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!

Cut sweet potatoes in half long ways
drizzle about 1 T of olive oil over each sweet potato. Cook at 425 degrees for 20 minutes
remove & flip, season with salt & pepper and cook for an additional 18 minutes
perfectly cooked sweet potatoes!