Gluten Free Loaded Sweet Potatoes Recipes
GLUTEN-FREE LOADED SWEET POTATOES
Load up! With kale, chicken apple sausage and cheese, it's a meal the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Pierce sweet potatoes with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 50 to 60 minutes or until tender.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook bell pepper and onion in oil about 5 minutes, stirring occasionally, until softened. Add sausage; cook and stir until sausage begins to brown. Add kale, paprika and salt; cook and stir about 3 minutes or until kale is wilted. Add water; stir about 1 minute or until water is absorbed. Remove from heat; set aside.
- Remove sweet potatoes from oven. Let stand about 5 minutes for easier handling. Heat oven to broil. Cut sweet potatoes in half lengthwise. Carefully scoop out insides of sweet potatoes into skillet with sausage mixture, leaving 1/4-inch shell. Stir sausage mixture. Place shells on ungreased cookie sheet. Spoon sweet potato mixture into shells; dividing evenly. Sprinkle each with 1 tablespoon cheese.
- Broil 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Serve with yogurt.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 9 g, TransFat 0 g
VEGAN LOADED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Wash sweet potatoes and poke a few times with a fork. Place on a baking sheet. Drizzle with oil and use your hands to make sure each potato is evenly coated in oil. Bake for 45-55 minutes or until potatoes are easily pierced with a fork. Set aside.
- While the potatoes bake, add the olive oil and onions and pepper to a non-stick skillet over medium-high heat. Sautés until onions are translucent. Stir in the taco seasoning and garlic and sauté for 1 minute.
- Stir in the black beans, salsa, corn, and ~1/4 teaspoon sea salt. Cook for 2-3 minutes. Taste and add more salt if needed. Set aside.
- Add all of the avocado topping ingredients to a food processor and blend until smooth. I prefer a thick sauce that I can dollop on the potatoes, but you can add more water (1 tablespoon at a time) to make it thinner if you prefer.
- To assemble, cut potatoes in half lengthwise and use fork to fluff insides. Top with 1/4 black bean filling and add a dollop of avocado topping. Garnish with sliced jalapeños, chopped red onion, and cilantro if desired.
Nutrition Facts : ServingSize 1 /4 recipe, Calories 325 kcal, Sugar 4 g, Sodium 355 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 43.5 g, Fiber 14 g, Protein 11.5 g, UnsaturatedFat 11 g
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