Veggie Loaded Twice Baked Sweet Potatoes
 
Prep time
Cook time
Total time
 
These twice baked sweet potatoes are loaded with vegetables. They are the perfect side dish or can also be eaten on their own for lunch.
Author:
Serves: 5 servings
Ingredients
  • 5 medium size sweet potatoes
  • 1 tablespoon grapeseed oil
For the stuffing:
  • ½ cup walnuts, roasted
  • 2 cups broccoli florets
  • 1 bell pepper
  • 8 white mushrooms
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon sesame seeds (for topping, optional)
Instructions
  1. Preheat oven at 400 degrees F.
  2. Wash sweet potatoes and pat them dry. With a fork, poke a few holes in each of the potatoes and rub grapeseed oil on the potatoes.
  3. Place potatoes on a parchment lined baking sheet and bake in preheated oven for 50-55 minutes, or until tender when a knife is placed in the center of the potato.
  4. While the potatoes are cooking, place walnuts, broccoli, pepper and mushrooms into a food process and chop everything.
  5. Transfer into a large mixing bowl and add the nutritional yeast, garlic powder, turmeric, cumin, salt and pepper. Mix well.
  6. Once the potatoes are baked, cool them until you can handle them without burning your hands and carefully cut a small slice off the top of each potato to expose the flesh.
  7. Scoop the flesh out of each potato, leaving about ½ inch thick of flesh into each potato shell. Place sweet potato flesh into the mixing bowl and combine with all the other vegetables.
  8. Scoop the stuffing back into each potato shell. Top with sesame seeds.
  9. Bake in preheated oven for about 15 minutes.
  10. Serve warm.
Recipe by Homemade Hearts at http://homemadehearts.ca/2015/01/27/veggie-loaded-twice-baked-sweet-potatoes/