Sweet potatoes! Stuffed with delicious fillings! Because I am obsessed and you need to be too.
I like having stuffed sweet potatoes for dinner on Monday because I can prep all the parts over the weekend and then just put it together and throw it in the oven at dinner time. Mondays are already hard enough, let’s not add a complicated dinner to the mix.
Plus, sweet potatoes are just delicious. No matter how you make them. Whenever I meet someone who doesn’t like sweet potatoes, for a split second I harshly judge them. Like, do they not have taste buds? Just kidding… but not really. If you don’t like sweet potatoes, I’ll try not to wonder about your sanity and then be happy that your dislike of these tasty tubers mean I get to eat more.
If you are totally against sweet potatoes, you can try this hash in a regular baked potato. I can’t vouch for the taste since I’ve never tried it, but I’m assuming it would still taste pretty great. Just not as great as a sweet potato 😉 Oh, and if you would rather keep this recipe meat free, just substitute my cauliflower crumbles for the ground pork. You can also use ground beef, chicken, or turkey if that’s what you prefer. Make it work for you and your family!
So, those of you on the hunt for a simple recipe to meal prep over the weekends or those of you just as obsessed with sweet potatoes as me, here ya go:
Asian Broccoli Hash Stuffed Sweet Potatoes with Spicy Cashew Sauce
For the baked sweet potatoes:
- 2-4 medium sweet potatoes, about 1 pound each
- 2-4 tbsp coconut oil, melted (1 tbsp for each potato)
- sea salt
- Preheat the oven to 375. Rinse and dry each potato and prick a few times with a fork. Pull out enough sheets of aluminum foil to individually wrap each potato.
- Rub each potato with coconut oil, sprinkle with sea salt, and then tightly wrap with the foil.
- Place the potatoes directly onto the oven rack and bake for about 30-45 minutes or until soft. If you aren’t using the potatoes right away, let them cool completely before you store them in the fridge.
For the filling:
- 1/2 lb of ground pork/beef/chicken/turkey OR cauliflower crumbles
- olive oil
- 2 tsp sesame oil
- 2 tbsp coconut aminos
- 1/2 tsp ginger
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 3 small heads of broccoli, cut into florets
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow red pepper, diced
- 1/2 cup onion, diced
- 2-3 cloves garlic, minced
- Once you cut the broccoli into florets, pulse them a few times in a food processor until they are in tiny pieces. You can also do this with a knife if you don’t have a food processor.
- Heat a little olive oil and 1 tsp sesame oil in a large skillet over medium-high heat. Add ground meat (skip this step if you made the Thai cauliflower crumbles) and break up into small pieces with a wooden spoon. Add the ginger, red pepper flakes, salt, and 1 tbsp coconut aminos. Continue to cook until there is no pink left and then move meat to a paper towel-lined plate and return the skillet to the heat.
- Add the onions to the skillet and saute for five minutes and then add the garlic. Saute for another minute and then add the bell peppers. Continue to saute for another 5 minutes. Then add the broccoli and saute until the broccoli has cooked down, about 5 minutes.
- Add the ground meat OR cauliflower crumbles back to the skillet and stir to combine everything. Add the remaining tablespoon of coconut aminos and cook for another minute or two. Taste and adjust any seasonings. Remove skillet from the heat.
- Line a baking sheet with parchment paper or a Silpat and place the baked sweet potatoes on it. Slice each potato in half, but don’t go all the way through. Scoop out a little sweet potato from each side to create a pocket for the filling. You can save the scooped out part for another recipe or I like to pack it into the bottom of the sweet potato to help keep both sides together.
- Fill each sweet potato with about 1/2 cup of the hash and place the tray into the oven. Bake for 10 to 20 minutes or until the top is starting to get brown and crispy. Remove from oven and top with Spicy Cashew Sauce (recipe below) and devour!
Spicy Cashew Sauce- based on this Satay Sauce from Primal Palate
- 1 cup cashew butter
- 1 tsp cayenne pepper
- 1/2 cup full-fat coconut milk
- 1 lime, juiced
- 3 cloves garlic
- 1/4 cup coconut aminos
- 1/4-1/2 cup water
- Place all ingredients in a blender and blend until smooth. You can also use an immersion blender and a tall glass.