From the June/July 2017 issue
Serves 4

Ingredients

  • 4 medium sweet potatoes (choose potatoes of equal shape and size)
  • 2 TBSP extra-virgin olive oil, divided use
  • Sea salt, to taste
  • 3/4 cup broccoli florets, finely chopped
  • 4 bacon slices, cooked and crumbled
  • 1/4 cup toasted walnuts, finely chopped (optional)
  • 1/4 cup dried cranberries, roughly chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Avocado Cream, for serving (optional, recipe below)

Directions

  1. Preheat the oven to 400ºF.
  2. Arrange the potatoes in a large baking dish.
  3. Pierce each potato a few times with the tip of a knife.
  4. Rub with 1 tablespoon of olive oil and sprinkle with a generous pinch of salt.
  5. Bake for 50-60 minutes until tender when pierced with a knife.
  6. When the potatoes are cool enough to handle, carefully cut off a slice from the top of each to expose the flesh of the potato.
  7. With a small spoon, carefully scoop the potato flesh into a mixing bowl, taking care to leave behind a 1/3-1/2 inch thick potato “shell.” Baked sweet potatoes are more delicate than white potatoes, so work carefully.
  8. Mash the remaining tablespoon of olive oil into the potato flesh.
  9. Stir in the broccoli, bacon, walnuts (if using), dried cranberries, garlic powder, onion powder, and a pinch of salt.
  10. Spoon the filling back into each potato shell, mounding it up as needed. (The potatoes can be prepared up to this point 1 day in advance. Cover and refrigerate. See below for freezing instructions.)
  11. Cover the stuffed potatoes in the dish loosely with a piece of parchment paper or foil. Return to the oven for 10-15 minutes to heat through. Serve topped with avocado cream, if desired.

Avocado Cream:

  1. In a blender or food processor, combine the flesh of 1 ripe avocado, 1/4 cup canned coconut milk, 2 TBSP extra-virgin olive oil, 1 TBSP fresh lime juice, 1 TBSP fresh parsley or cilantro, 1 tsp honey, and 1/4 tsp sea salt.
  2. Blend until smooth.

To Freeze:

  1. Prepare the potatoes up through the point of stuffing. (Cool completely if they are still warm.)
  2. Place them in a freezer safe container in a single layer and cover tightly. Freeze for up to 2 weeks.
  3. To reheat, thaw the baking dish for 18-24 hours in the refrigerator.
  4. Bake, loosely covered with parchment paper, at 400ºF for 25-30 minutes until hot.