Stuff It… Potatoes that is!

Sometimes I can’t be bothered to dice up my sweet potatoes before roasting them. It feels time-consuming and tedious on days when I already feel tired or I’m running around. Enter, the stuffed sweet potato: a whimsical take on different dishes served in a sweet potato! It’s so easy and you can kind of set-it-and-forget it until the potatoes are done. They’re so versatile that you can use them at the end of the week as part of a fridge clean-out!

Stuff Sweet Potatoes:

• 2-4 sweet potatoes, halved

• 1 tbs olive oil

• Salt and pepper

• 4-6 ounces protein of choice (ground turkey, beef, chicken, or tofu)

• Toppings of choice. These are really fun with black beans, avocados, and salsa, as a Sloppy Joe, or go vegetarian and use garbanzo beans, feta cheese, kale massaged in olive oil, and olives.

Instructions:

Preheat oven to 425.

• Halve the sweet potatoes and poke holes in them with a fork.

• Drizzle them all over with olive oil before seasoning with salt and pepper.

• Place cut-side down on a sheet and bake for 25-30 minutes until fork tender. Slice open, stuff with whatever you like, and enjoy!