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Sweet Potatoes!

Category: Farmer's Markets

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on: Nov 17, 2016

BAKED STUFFED SWEET POTATOES — Serves 6

6 Sweet Potatoesstuffed-sweet-potatoes
1/2 cup Sun-dried Tomatoes, diced
6-8 Scallions, finely diced
2 TBS Olive Oil
Smoked Sea Salt to taste

Wash sweet potatoes throughly, but do not pierce skin. Bake in preheated
400°F oven for 45 minutes to 1 hour, until tender when pierced with a knife
or fork. Remove from oven and cool slightly. Using a serrated knife, cut
1/4 to 1/3 of sweet potato off the top. Discard skin from this portion, but
save flesh. From the remaining larger portion of the potatoes, scoop flesh
from each, leaving a 1/4-inch border, so the potato half will stand up to
be filled.

Mash all flesh scooped from potato with that saved from top cut-off
portion. Add scallions, sun-dried tomatoes, smoked sea salt and olive oil.
Mix well, then fill shells. Bake in 400F oven for 20-25 minutes. Potatoes
can be prepared one to two days prior to baking. Once cooked, serve
immediately.