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Stuffed Baked Sweet Potatoes

 
Stuffed Baked Sweet Potato

This year we are staying home for the 4th of July. We have gone to Colorado for the 4th almost every year for probably the past 10 years, but we are taking our trip there later in the summer this year. So rather than being in the cool Colorado weather, we will be in the HOT Louisiana weather. Probably going to start the day with a WOD and finish with some swimming and good food. Hoping to have some good food so I can share the recipes.
This is what we had for dinner tonight. It was simple, and very good.

To make you will need:

4 sweet potatoes
5 strips bacon
2 cloves minced garlic
2 onions
1 yellow bell pepper
1 lb grass fed ground beef
Salt and pepper
All purpose seasoning
1 tablespoon olive oil
1 tablespoon coconut aminos
1 tablespoon balsamic vinegar

1. Bake potatoes in oven at 400 for 1 hour
2. In a skillet cook bacon until crisp. Once crisp remove from skillet and set aside.
3. Start to sauté the garlic, one of the onions,and beef in the left over bacon grease.
4. Season meat mixture well with salt and pepper and any other seasoning that you like
5. While beef is cooking get a separate skillet and slice the other onion and cook in 1 tablespoon olive oil. Add coconut aminos, salt and pepper, and balsamic vinegar. Let cook until onion is caramelized.
6. Cut sweet potato in half and stuff with meat mixture, top that with caramelized onions, and top that with crumbled crispy bacon.


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3 Responses to Stuffed Baked Sweet Potatoes

  1. John Winsper says:

    Hey Kathryn is there a difference between using almond flour and coconut flour when cooking?
    Thanks
    John

    • admin says:

      Hey
      Yes. Almond flour is very similar to regular flour when baking. Coconut flour is very dense. I’ve run out of almond flour and tried to sub coconut flour before and it changed the consistency of what I was cooking.
      Hope that help

  2. Michael Monington says:

    We tried this last night and the family loved it. I used 2 big yams and that was enough for our family of 4. Bigger Yams do need to cook longer so be sure to add to time and check often.

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