From the April/May 2016 issue
Serves 4


For the potatoes

  • 4 medium sweet potatoes (choose potatoes of equal shape and size)
  • 1 TBSP extra-virgin olive oil
  • Sea salt, to taste

For the stuffing:

  • 1 TBSP coconut oil
  • 1 cup broccoli florets, finely chopped
  • 8-10 slices pepperoni, chopped
  • 1/4 cup finely chopped yellow onion
  • 2-3 TBSP chopped black olives (optional)
  • 2 TBSP tomato sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt and black pepper, to taste


  • Preheat the oven to

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