Gotta love a good stuffed potato. It's a real crowd pleaser in this casa which means I make them a lot. It brings me back to food court days at the mall circa 6th grade. Always went for the baked potato with toppings. These recipes are a lot like that, minus the fake liquid cheese, heaps of sour cream, and little plastic baggies filled with Claire's Boutique goodies decorating the table. Now that we have established my middle school mall rat status, let's talk potatoes.
SWEET POTATO ALA MEXICANO
Not sure which language I am going for there, but who cares because this sweet potato combo is real good.
FOR THE BLACK BEANS
1 can of black beans (try for Eden Organics or the bagged kind so you can avoid BPA)
Hand full of cilantro
Two garlic cloves, minced
Half an onion, thinly sliced
Combine all ingredients in a saucepan on the stove, bring to a simmer and then reduce heat to low. Let them cook for a good 20 minutes to get that tinny taste out.
FOR YOUR FAUX FOOD COURT CHEESE (via Pure Mamas)
1 1/2 red bell pepper, seeded and chopped
1 1/2 T nutritional yeast (find in the bulk food aisle usually)
Juice of 1 1/2 lemons
1 1/2 C soaked cashews
1 1/2 T miso
Soak cashews for at least 30 minutes. Blend all ingredients in a food processor or high speed blender until well combined.
ALL THE OTHER STUFF
Halved cherry tomatoes
While your sweet potato is baking at 400 degrees for about an hour, prep your other ingredients. Crack open your sweet potato and add as many or as few of the suggested toppings above.
CAESER STUFFED POTATO
Who doesn't love Caeser salad? This super healthy alternative often finds its way into a sweet potato in my house. Add some crispy chickpea croutons and your dinner bases are covered.
2 baked sweet potatoes (45 min- 1 hr @ 400 degrees)
KALE CAESER SALAD via Pure Mamas
2 bunches Lacianto kale (or alternatively one bunch swiss chard and 1 bunch kale)- shredded
1/3 c parm (or try this vegan parm cheese recipe if dairy isn't your thing)
1/3 c olive oil
5-6 cloves garlic
1/2 t salt
1/4 t pepper
4 T lemon juice
1 can anchovies mashed and oil removed OR 2 T capers
Combine your greens in a large salad bowl with the parm. Mix together the rest of the ingredients in a separate bowl making sure to mash the anchovies or capers well. The dressing should look a little creamy when done mixing. Dress your salad couple of minutes before serving
FOR THE CHICKPEA CROUTONS
1 28 oz can chickpeas
3 T olive oil
Salt and pepper
Heat olive oil in a pan. Add rinsed chickpeas and season VERY generously with salt and pepper. Let them sit in the pan for at least five minutes before flipping them so they get a nice crisp to them. Add to your prepared caeser salad and serve all of it in your sweet potato.
DESsERT STUFFED SWEET POTATO
You heard right, a sweet potato for desert. I think the Japanese sweet potatoes are best for this because that are little bit sweeter, but any potato will do once you dress it with these delicious toppings. My oldest loves to do the toppings, my youngest devours her creations, and my middle one begs for Girl Scout cookies. Can't win 'em all.
1 baked sweet potato (400 degrees for 45 min-1 hour)
2 T tahini
2 T dark choco chips (or more if you're a choco freak like me)
1 T coconut oil
Dash of sea salt
Crack open that baked sweet potato and mash the insides together with the coconut oil, tahini, and sea salt. Throw on your chocolate chips and you are in business. And just an FYI, you can really do this with any sweet toppings. More ideas here.