Monday, 14 November 2016 18:33

Stuffed Sweet Potato

Written by

While watching your starchy carbs, when it comes to eating a healthy diet, sweet potatoes can be an asset to your health. Ranking lower in glycemic load then regular potatoes and containing a high density of nutrients, sweet potatoes have an impressive nutritional profile. The delicious dressing utilizes Tahini, an ingredient made from toasted ground hulled sesame seeds that are rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron. It’s a good source of methionine, which aids in liver detoxification and helps to promote healthy cell growth.

Another star spice in this recipe is turmeric, a powerful kitchen ally in the prevention and treatment of cancer. Turmeric has been utilized as a powerful anti-inflammatory and antioxidant for thousands of years. The active ingredient is curcumin, an extracted compound shown to help prevent several forms of cancer including breast, lung, stomach, liver, and colon, with additional studies demonstrating benefits for prostate cancer and glioblastomas, an aggressive type of brain tumor that is resistant to chemo and radiation.

Yield: 1 serving  - Active Time: 15 minutes - Total Time: 1 hour


For the sweet potato:

1 sweet potato
1/2 tablespoon coconut oil
1/2 teaspoon Himalayan salt
1 cup baby spinach
1 cup baby kale
1/2 avocado, sliced
Pinch cayenne
1 green onion, sliced
Small handful cilantro, chopped

For the turmeric dressing:

1 1/2 teaspoon tahini
1/4 teaspoon turmeric
Juice of 1 lemon
1 teaspoon coconut oil
1/2 clove garlic, minced
Himalayan salt and freshly ground black pepper, to taste


Preheat oven to 350 degrees.

Wash sweet potato well, then, using a fork, poke holes all around to release steam.

Wrap in aluminum foil, then roast on a baking sheet until tender, about 40 minutes.

When almost ready, heat coconut oil and salt in a skillet over medium-high heat and stir in baby spinach and kale.

Sauté until just wilted (greens should retain their bright color), then remove from heat.

Assembling the dish

In a small bowl, whisk together all of the ingredients. Thin with a bit of filtered water if necessary.

Cut sweet potato in half lengthwise and top with sautéed greens and sliced avocado. Sprinkle with cayenne, garnish with green onions and cilantro, and drizzle with dressing.

Last modified on Wednesday, 16 November 2016 15:49
Login to post comments