Chris' Recipes

Bon Appetite!

Stuffed Sweet Potatoes

Written By: Chris - May• 21•13

I’m always looking for creative ways to use ingredients that I have on hand.  Recently, I had plans and wasn’t planning to be home for dinner with Bill.  I had some left over rotisserie chicken and he loves sweet potatoes, so I decided to stuff one for his meal!

Sweet potatoes, (commonly labeled as yams) are readily available, inexpensive, and delicious. They are a large, starchy, sweet-tasting root vegetable.  Besides tasting great, these deep orange-fleshed nutritional veggies add several important components to the diet. Their health and weight management benefits far exceed the nutritional value found in ordinary white and yellow fleshed potatoes.  Sweet potatoes contain almost twice as much fiber as other types of potatoes.  The high fiber content gives them a “slow burning” quality and basically means their caloric energy is used more slowly and efficiently than a low-fiber carbohydrate.  (I can use all the help I can get!)

IMG_7717

There are many other benefits to eating this vegetable as well.  They are a good source of mag­nesium, which is the relaxation and anti-stress mineral.  Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function.  They contain high amounts of potassium, which plays an important role in lowering blood pressure by ridding the body of excess sodium and regulating fluid balance. (all good for Bill!) They are rich in Beta-carotene or vitamin A, which is an important antioxidant; they contain Vitamin D, which is critical for immune systems; contain iron; are a good source of vitamin C and are high in vitamin B6!

Ingredients:

Baked Sweet Potato
1 Tablespoon Olive Oil
1/4 Cup Cheddar Cheese, shredded
1/2 Onion, sliced
1 small Garlic Clove, pressed
1/2 Cup Cooked Chicken
Salt & Pepper to taste

Ipomoea_batatas_006 IMG_7709

Scrub the sweet potatoes thoroughly and pat dry.  Prick the sweet potatoes with a fork and bake at 425 degrees for 40 to 60 minutes or until tender.  I place them on a small stone or pan so they don’t drip all over the bottom of the oven.

IMG_7711

Saute onions in oil in a skillet over medium heat until caramelized.  Add garlic and saute for another minute or two.

IMG_7714

Once potato is cooked, cut open and place cooked onions and chicken inside the opening.  Top with shredded cheese and put back into the oven uncovered for another five to ten minutes or until cheese is melted.  Allow to sit up before serving.  Season with salt & pepper.

IMG_7720

Top with butter, sour cream or toppings of your choice although it tastes great without!

Enjoy!

Cheers!
~Chris

 

 

 

 

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?