From the June/July 2017 issue
- 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)
- Preheat the oven to 400ºF.
- Arrange the potatoes in a large baking dish.
- Pierce each potato a few times with the tip of a knife.
- Rub with 1 tablespoon of olive oil and sprinkle with a generous pinch of salt.
- Bake for 50-60 minutes until tender when pierced with a knife.
- 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.
- 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.
- Mash the remaining tablespoon of olive oil into the potato flesh.
- Stir in the broccoli, bacon, walnuts (if using), dried cranberries, garlic powder, onion powder, and a pinch of salt.
- 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.)
- 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.
- 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.
- Blend until smooth.
- Prepare the potatoes up through the point of stuffing. (Cool completely if they are still warm.)
- Place them in a freezer safe container in a single layer and cover tightly. Freeze for up to 2 weeks.
- To reheat, thaw the baking dish for 18-24 hours in the refrigerator.
- Bake, loosely covered with parchment paper, at 400ºF for 25-30 minutes until hot.