Stuffed Sweet Potatoes
Here is a dish that serves four and takes one hour in total to prepare. Rich in carbs, vitamins, and antioxidants, this is an excellent initiation to the Paleo diet.
Ingredients:
- Four sweet potatoes
- Quarter cup of full-fat coconut milk
- Half cup of roasted pecans, crumbled
- Half cup of dried cranberries
- One large cored and diced apple
- One tablespoon of fresh chives, minced
- Quarter teaspoon of ground cinnamon
- Salt and black pepper (freshly ground) for seasoning
Preparation:
Preheat oven to 400 F. Stab each of the sweet potatoes all around with a fork. Wrap tightly in foil. Place sweet potatoes in the oven. Roast for fifty minutes. Take them out and cool them down for twenty minutes. Cut open each of the potatoes lengthwise. Keeping skins intact. Remove flesh carefully with a spoon. Place the flesh in a bowl. Mash potato flesh with coconut milk and mix with chives, salt, and pepper. Stuff each potato with the mashed filling. Top with pecans, dried cranberries, and apples. You can shower some cinnamon on top for extra flavor.