Baked Sweet Potato Recipe
Baked Sweet Potato Recipe

Baked and Stuffed Sweet Potato With a Side Superfood Green Salad

By Superfoodmania  , , ,     

January 13, 2016

Delicious baked sweet potatoes stuffed with minced meat and mushrooms. Served with a fresh superfood green salad.

  • Prep: 30 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Ingredients

Baked Sweet Potatoes

4 Sweet Potatoes, washed and sliced in half (you can keep the skin on, but I don't recommend eating it unless the sweet potatoes are organic).

½ lb of left over cooked lean minced beef or chicken (ideally organic meat) * just omit the meat to make this dish vegetarian! *

1 cup of sliced shitake or button mushrooms

1/2 cup organic feta cheese

A pinch of organic sea salt and pepper

1 tablespoon dried oregano

1-2 chopped garlic cloves

Superfood Green Salad

1 cup of watercress

1 cup of arugula

1 red onion sliced up

1/2 cup of cherry tomatoes – sliced in half

A light salad dressing of your choice

Directions

1Halve 4 sweet potatoes, drizzle with olive oil and place in pre-heated oven to cook for 15 minutes at 180 C/350 F.

2After 15 minutes, remove from the heat and scoop out most (but not all) of the flesh. Combine the cooked sweet potato with the minced meat (if you have uncooked mince meat - prepare this in advance. If you have left over cooked minced meet, then add this to the scooped out sweet potato). Add the add the oregano, salt and pepper, mushrooms and garlic and mix well.

3Place the mix back into in each of the sweet potato halves. Cook for a further 10-20 minutes at 180 C/350 F.

4Remove from the oven and crumble the feta cheese over each of the hot sweet potatoes halves and serve with the side salad.

Superfood Green Salad

1Prepare a side salad by mixing the arugula, watercress, sliced red onions and sliced cherry tomatoes. Drizzle with a few tablespoons of organic cold pressed olive oil and a squeeze of lemon juice. Toss well and serve with hot baked sweet potatoes.

Did you know?

Sweet potatoes are high in Vitamins A, C and B6. The orange color of sweet potatoes comes from anti-oxidant beta-carotene. Anti-oxidants are nutrients which have been found to protect cells from damage caused by oxidation, thereby slowing down aging and offering protection against disease. Beta-carotene also has properties which support your immune system, could lower your risk of cancerand improve your eye-sight. Although sweet potatoes are a low glycemic food i.e. they release glucose slowly into the blood stream, due to their sugar content, sweet-potatoes are best eaten in moderation. If you are diabetic, pre-diabetic or have a history of insulin resistance, please consult your doctor before changing your diet.




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