Recipe and photos by Allyson Meyler of Reclaiming Yesterday
For many Paleo and whole-food dieters, sweet potatoes are a real gem. They come in a wide variety of shapes, colors and sizes and are loaded with vitamins, minerals, and antioxidants. Some of the top nutrients are: Vitamin C, Vitamin A, B-Vitamins, potassium, manganese, and copper. For those practicing an AIP (autoimmune protocol), sweet potatoes are a safer option than white potatoes and are in fact, not in the same plant family. While they are still high in carbs averaging 23-24 grams per medium potato, they contain starches and fiber that helps the gut produce short-chain fatty acids which can act as a good fuel for healthy gut bacteria.
Our thanks to past Featured Chef, Allyson Meyler (ReclaimingYesterday.com) for sharing this scrumptious and healthy stuffed sweet potato recipe.
Simple steps to perfecting the stuffed sweet potato from Allyson Meyler:
- Bake a couple of sweet potatoes
- Melt in a pat of grass-fed butter
- Then stuff with anything delicious
This particular day I was feeling like some sausage, spinach, and mushrooms. But you can absolutely switch up the ingredients to suite your needs (or to clear out the fridge).
Serving Size: 4 (or 2 with leftovers)
Prep Time: 5 min
- 4 sweet potatoes
- 1/2-1 lb sausage (I used kielbasa links)
- 8 oz mushrooms, sliced (I used baby bellas)
- several handfuls of baby spinach
- crumbled feta or goat cheese (optional)
- grass-fed butter
- salt and pepper
- Poke a few holes into the sweet potatoes with a fork or small knife. Wrap sweet potatoes in foil and bake in a 425 degree oven for 1-1.5 hours. (you can microwave for several minutes before if you need to speed up the cooking time)
- Slice sausage links lengthwise and remove casing and discard. Add ground sausage to a pan with a drizzle of olive oil and begin to brown meat.
- As meat begins to brown, add sliced mushrooms, salt and pepper. Continue to saute until meat and mushrooms are cooked through. Add a couple of handfuls of spinach at the last minute and let it wilt slightly.
- Slice sweet potatoes open and add a pat of butter and a sprinkle of salt to each potato. Stuff with sausage, mushrooms, and spinach and optional cheese.
I made this on a Sunday and we ate the leftover 2 potatoes for lunch the next day. They reheat well and are easy to pack for work.
Meet The Chef
Allyson Meyler is the creative talent behind ReclaimingYesterday.com and the author of this delicious dish! Reclaiming Yesterday is about getting back to basics, eating and treating our health problems the way our ancestors did, and incorporating those things into the hectic and fast-paced lives we lead today. You’ll also notice Allyson is an extremely gifted photographer.