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Loaded Sweet Potato
Simple to make, satisfying, and a total crowd-pleaser.
We'll admit - we had never thought to make a loadedsweetpotato. But what's better than seasoned meat and veggies within the tender, creamy texture of this bakedvegetable? The result: we're obsessed.
A low-carb twist on a comforting classic, this recipe is an easy to sneak in those vegetables. At Good Measure™, we're all about promoting a healthy lifestyle. This recipe is definitely one to add to the books.
Heat oven to 400° F. Pierce sweet potatoes with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 50 to 60 minutes or until tender.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add sausage.
When almost browned, add bell pepper and onion in oil, stirring occasionally, until softened. Add kale, paprika and salt; cook and stir about 3 minutes or until kale is wilted.
Add water; stir about 1 minute or until water is absorbed. Remove from heat; set aside.
Remove sweet potatoes from oven. Let stand about 5 minutes for easier handling. Heat oven to broil.
Cut sweet potatoes in half lengthwise. Carefully scoop out insides of sweet potatoes into skillet with sausage mixture, leaving 1/4-inch shell.
Stir sausage mixture. Place shells on ungreased cookie sheet. Spoon sweet potato mixture into shells; dividing evenly. Sprinkle each with 1 tablespoon cheese.
Broil 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Serve topped with dollop of yogurt.
Recipe Note
When time is short, pierce the sweet potatoes and microwave uncovered on High for 8 to 10 minutes, or until tender.
Have leftovers? Wrap the loaded potatoes in foil and reheat in the oven for quick meals.
