Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

By Cassie Hilleboe

Ingredients:

• 4 Sweet Potatoes – medium to large
• 1-2 lbs. Ground Beef, Tofu, Chicken or Turkey
• 1 can Cannellini Beans, rinsed and drained
• 1 can Diced Tomatoes
• 1 can Tomato Paste
• 3-4 small Zucchinis, diced
• 1 Red, Yellow or Orange Green Pepper, diced
• 2 tsp. Plant Butter, Butter or Olive Oil
• 1.5 tsp. Oregano
• 1 tsp. Basil
• ½ tsp.Pepper
• ¼ tsp. Sea Salt
• ½ tsp. Cumin
• 1.5 tsp. Chili Powder
• Miyoko’s Farmhouse Cheddar (Cheese Alternative) or Cheddar Cheese

Instructions:

1. Preheat the oven to 400 degrees. Wash and pierce each Sweet Potato with a fork. Place on
   an aluminum foil-lined baking sheet. Bake at 400 degrees for 1 hour until the sweet potatoes
   are cooked.
2. In a medium/large stockpot, cook the ground beef, tofu, chicken, or turkey on medium to
   medium-high heat. Rinse and drain. Return to the pot.
3. Add the Diced Tomatoes, Beans and Tomato Paste to the ground meat or tofu mixture. Heat
   on medium-high and stir occasionally.
4. In a skillet, heat the butter or oil on medium-high heat. Add the Zucchini and Peppers. Saute
   until cooked through and stirring frequently. About 5 minutes
5. Add the Vegetables to the Ground meat or tofu, beans, and tomato mixture in the pot. Add the
   desired seasonings. Stir until combined and keep on medium-low heat.
6. Slice the cooked Sweet Potatoes in ½ lengthwise. Scoop out the inside of each ½ Sweet
   Potato to create a boat. Place each ½ back on the lined cookie sheet.
7. Place the scooped out sweet potatoes in the pot and combine…. don’t over-stir. Turn off the
   heat.
8. Scoop the combination in the pot into each of the Sweet Potato boats.
9. Add Dairy Free Cheese or Cheddar Cheese on top, if desired.
10. Bake for 8 minutes at 400 degrees.

NOTE:
The remaining mixture can be served in a tortilla or piece of lettuce for a Taco -OR- add tomato sauce to
create a Chili for another meal -OR- add vegetable broth for a Soup.