Sweet potatoes have become more popular in recent years, and for good reasons. Sweet potatoes taste great, are nutritious and good for your health. Sweet potatos are a healthy food that many people seek out online.
My blog already has a recipe for sweet potato soup. Today, I will share a recipe for jacket sweet potatoes that includes a filling rich in proteins and flavours. Ben, who blogs at The Eat Down and writes about food, created the recipe.
If you’re wondering why white potatoes are better than sweet potatoes, let us show you how.
- These foods are lower in calories and total carbohydrates.
- The fibre content is higher, which helps to maintain healthy digestion.
- The beta-carotene form of vitamin A and C is higher.
- You can get a wider variety of minerals, such as manganese, potassium and magnesium.
It’s time to confess: I am a sweet-potato addict.
It’s a root vegetable that has become a staple in my house. Sweet potatoes have even inspired me to create entire meals.
Why wouldn’t you? They’re sweet, as the name suggests. But they are also deliciously sticky when they are baked in whole form and crunchy when they are cooked in pieces.
They are a healthy and delicious way to include some carbs to your meal.
This recipe for overstuffed sweet potatoes is a great way to get a large serving of delicious sweet potatoes with an attractive filling.
Sweet potato is a great way to get the same hearty flavors of baked potatoes or jackets, without the usual baked beans or cheese.
We’re using quinoa, sauteed mushrooms, kale, and chives instead.
Some stuffed potatoes, sweet or regular, require that you remove a lot of flesh from the potato to make room for the filling. Sweet potato flesh is so delicious that I won’t do it. We’ll cram as much of the mix in there as we can to make a healthy, yet filling, overstuffed potato.
You can play around with the toppings. Black bean salad, goats’ cheese or even shakshuka might be your preference.
This recipe is made up of three main parts: our quinoa-mushroom mix, a simple salad with kale, and the vegenaise. Below I have outlined how to prepare all three, but you can improvise by choosing your favorite kale salad, spice, and other ingredients.
A few quick notes:
- Vegan-friendly mayonnaise, or’vegenaise,’ is available at most shops. Low-fat Greek yogurt is an excellent alternative to mayo if you prefer.
- As a spice I would suggest Sriracha (I am a little addicted). There are many low-sugar alternatives to hot sauces.
- The recipe uses quinoa. If you’ve never tried it, I suggest starting out with the simple recipe.
- You may find you still have salad, sauce, or quinoa leftover, depending on your level of craziness.
That’s all! Tell me which fillings and flavors you would like to see.
A healthy jacket sweet potato filled quinoa, mushrooms and quinoa
Author: Ben Isham SmithServings 1
Ingredients
- 1 sweet potato
Filling for the mushroom-quinoa
- Half a cup of quinoa boiled in water
- Sauteed 2 Shiitake mushrooms, sliced
- Taste salt and black pepper
Kale Salad
- 2 cups kale chopped
- 2 spring onions chopped
- Chop Chives
- You can choose your classic vinaigrette. I prefer white wine vinegar and olive oil.
The sauce
- Veganaise 1 tablespoon vegan mayo
- a few dashes chipotle powder or sriracha seasoning / sauce
- Maple syrup, 1 teaspoon
Directions
- Pre-heat your oven to 180oC/350oF. Cleanse and dry the sweet potato. Transfer your sweet potato onto a baking sheet lined with oil and tin foil. Rub some olive oil over its skin. Put your sweet potatoes in the oven once your oven reaches your desired temperature. Cook for about 40 minutes.
- As the potatoes are cooking, prepare your fillings. First, cook your quinoa. You can buy quinoa that is ready-to-boil or microwaveable.
- In a skillet, sauté your mushrooms while the quinoa boils. Heat 1-2 teaspoons of oil on a skillet. If you’re not vegan, you can use butter or ghee. The mushrooms should be cooked on low heat until they are brown.
- Once the quinoa is ready, drain it and mix with the mushrooms sauteed in butter.
- Mix the ingredients for the salad in a large bowl, and then add your vinaigrette of choice.
- Mix the maple syrup, hot sauce (or any other vegan mayo), sriracha, or chipotle in a bowl.
- Remove your sweet potatoes from the oven once they are ready and allow them to cool down. Rest for two minutes.
- Fillings can be added. Add the kale, followed by the mushroom-quinoa mix, and then add the sauce. If needed, season with salt or pepper.