Stuffed sweet potatoes (of all varieties) make for a great quick and easy meal. I usually batch bake some and make a filling to go in them so I’ll have a healthy lunch for a few days.
Sweet potatoes are a great source of beta carotene, the plant version of vitamin A, which is important for healthy skin and eyes. Cooking the potatoes actually makes it easier for your body to absorb the vitamin!
If I’m having lunch or dinner, I’ll usually fill my potatoes with a savory beef and veg mixture, but you can make these up for breakfast too! The version in this post is a throwback to the yogurt stuffed sweet potatoes I discovered at a breakfast restaurant several months ago.
I paleo-fied the meal by using coconut yogurt instead of regular (such a simple switch!). I topped mine with spiced toasted pecans and coarse sea salt, but you can use any random combo of toppings you like.
To make this AIP compliant, skip the nuts and top with flaked coconut or finely diced apples instead.
You can also bump up the protein content by mixing collagen into the yogurt, or just keep it simple!
Combine ⅓ cup chopped pecans or walnuts with 1 Tbsp maple syrup, ¼ tsp chipotle pepper powder, ⅛ tsp cinnamon and mix to completely coat the nuts. Bake on a sheet pan at 350º for 10-15 minutes until the nuts are caramelized and toasted. Set them aside to cool and crisp up.
Bake the sweet potato at 375º for 45 minutes or until soft.
When the potato is baked and soft, remove it from the oven and plate it. Cut it open and lightly mash the insides, then top with a dollop of coconut yogurt, the toasted candied nuts, and salt to taste.