Happy Valentine’s Day lovely readers! I decided not to post something chocolate or red because I’m sure you’ll see a ton of those things on the Internet today. Instead, I decided to post something healthy that you could make tonight to go along with all the chocolate and desserts.
As regular readers know, I almost always post a poll on Fridays to give you all a chance to vote for a meal you want to see on Macheesmo. Two weeks ago you all shocked me by voting for a stuffed sweet potato. Shows you what I know. I thought the cherry oat bars would win and they came in dead last by a long shot.
You guys have good taste though. Not only is this Stuffed Sweet Potatoes recipe pretty healthy, but it’s packed with flavor and can easily work as a meal on its own. It’ll fill you up and keep you on track if you’re trying to eat healthy.
1) Poke potatoes all over with a fork and lay them out on a baking sheet. Bake the potatoes at 350 degrees Fahrenheit for about an hour until they are tender.
2) Meanwhile, chop or rip chard off of the thick stems. Chop it roughly and rinse it very well in a colander. Rinse really well with cold water as chard will accumulate dirt in all the tiny creases in the leaves.
3) Slice an onion thinly.
4) Add olive oil to a large skillet over medium-high heat. Add onions and cook until they start to soften, but not brown, about 3-4 minutes. Season with a pinch of salt and pepper.
5) Add chard to pan and continue to stir. Chard should cook down and reduce substantially after 5-6 minutes. Season mixture with salt and pepper and turn heat down to low. Keep mixture warm until needed.
6) When potatoes are tender, remove from oven and split in half. Lightly mash each half with a fork.
7) Divide filling between the four baked potatoes. Top with 1/4 avocado per potato. Sprinkle each potato with Kosher salt and cayenne pepper. Serve immediately with a wedge of lemon.
Recipe from Whole Living magazine.
Stuffed Sweet Potatoes
This Stuffed Sweet Potatoes recipe is actually one of the easier recipes I’ve posted in a long time. Basically you just poke the sweet potatoes all over with a fork and stick them in a 350 degree oven for about an hour. They will turn nice and tender.
While the sweet potatoes bake, you can focus on the filling which is really the only work that’s between you and dinner.
Chard can be a bit of a pain to work with because the leaves have a lot of cracks and creases and they tend to accumulate lots of dirt and debris. Be sure to rinse it really well with cold water to wash off all the dirt.
Then you can use your hands to rip the leaves away from the thick stems. Sometimes I cook the stems but I don’t recommend them for this dish. You just want the tender leaves.
Add the olive oil to a large skillet over medium heat and then add your slivered onions. Cook these for a few minutes with a pinch of salt until they are nice and tender, about 3-4 minutes.
Then add in your chard and continue to cook and stir until the chard reduces down. As an odd side-effect, it will turn the onions red.
Once the chard is cooked and soft, turn the heat down to low and just keep the filling warm until your potatoes are ready.
Finishing the Stuffed Sweet Potatoes
This isn’t brain surgery from here on out. When the potatoes are done, slice them in half and use a fork to lightly mash up both sides of the potato which will make it easier to eat.
Get your toppings ready also. Avocado, lemon, and cayenne pepper are nice. You could also add any hot sauce under the sun.
Divide the chard filling between the four potatoes and then top with a few slices of ‘cado, a pinch of cayenne and salt, and a wedge of lemon.
You can tell this is a healthy dish just by looking at it. The colors are amazing and it definitely qualifies as one of those healthy dishes that delivers in the flavor department also.
You could serve these Stuffed Sweet Potatoes as a really hearty side dish or split the potatoes and serve half for a side dish. Personally, I ate a whole one and called it dinner. I suggest you do the same!