Sweet Potatoes Stuffed w/Boccoli & Walnuts

By ChrisP

Daily Bites

Ingredients

• For the baked potatoes:
• 5 medium sweet potatoes (choose potatoes of equal shape and size)
• 1 tablespoon extra-virgin olive oil
• Sea salt, to taste
• For the stuffing:
• 1 tablespoon virgin coconut oil or extra-virgin olive oil
• 1 cup broccoli florets, finely chopped
• 1/3 cup toasted walnuts, finely chopped
• 1/4 cup dried cranberries (preferably fruit juice sweetened), roughly chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Sea salt and black pepper, to taste

Preparation

Step 1

Preheat the oven to 400 degrees F. Arrange the potatoes in a large glass baking dish. Prick each potato a few times with the tip of a knife. Rub with the olive oil and salt to taste. Bake for 50-60 minutes until tender when pierced with a knife.

When the potatoes are cool enough to handle, carefully cut off a slice from the top of each to expose the flesh of the potato. With a small spoon, carefully scoop the potato flesh into a mixing bowl, taking care to leave behind a 1/3-1/2 inch thick potato “shell.” Baked sweet potatoes are more delicate than white potatoes, so work carefully.

Mash the coconut oil into the potato flesh. Stir in the broccoli, walnuts, dried cranberries, cumin, garlic powder, onion powder, salt, and pepper. Spoon the filling back into each potato shell, mounding it up as needed. (Can be prepared up to this point 1 day in advance. Cover and refrigerate. See below for freezing instructions.)

Cover the stuffed potatoes in the dish loosely with a piece of parchment paper. Return to the oven for 10-15 minutes to heat through.

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To Freeze: Prepare the potatoes up through the point of stuffing. (Cool completely if they are still warm.) Place them in a freezer safe container in a single layer and cover tightly. Freeze for up to 2 weeks. To reheat, thaw the baking dish for 18-24 hours in the refrigerator. Bake, loosely covered with parchment paper, at 400 degrees F for 25-30 minutes until hot.