Super Sweet Potatoes

I hope you enjoyed the Cashew-Pecan Crusted Chicken from last week – it’s already a classic hit at my house!  You better believe it will be back around often.  And, you may have noticed, to tempt you a bit I got this Super Sweet Potato in the picture as its snazzy sidekick.  It was incognito, though, because this one is the real superhero of the meal!  Sure, the protein usually gets all the praise and recognition, but this “side” dish has way more goin’ on than just the bit of healthy carbs and fat you see in the nutritional stats. 

Do you remember the Southwestern-Stuffed Sweet Potatoes I made before?  These are really similar, except that that recipe was made to be the centerpiece of the meal, and these are made to be the complement for something else, like a protein and maybe a leafy green.

Each of these little guys are a nutritional powerhouse ready to help your body with some of the heavy lifting that you don’t even want to have to think about – like your immunity and digestion and such.

Blending up these sweet thangs with a bunch of super-food ingredients not only makes them REALLY tasty – it makes them super-duper powerful.  You know, like... Batman!  (By the way... I totally think Christian Bale should just stick with that kind of role.  Way better lookin' than some of those others, right?!) 

ALL the ingredients contain essential nutrients that your body needs, and it doesn’t contain anything it won’t put to good use.  Ie., no butter or margarine, no sugar, or anything really processed.  (Be sure to check out the links on the ingredients to get a better idea of each one’s crazy health benefits you might not have known about before!)

Pair this up with the Cashew-Pecan Crusted Chicken and you’ve got yourself an awesomely delicious, balanced meal to support your active lifestyle! 

It’s a bird, it’s a plane, It’s…

Super Sweet Potatoes

4 medium sweet potatoes (around 6 oz each), scrubbed, with a slit cut in each for venting

2 small avocados

3-4 large kale leaves, minus the stems, reserving about half a leaf for finishing

About 1 cup loosely packed cilantro

2-3 cloves raw garlic

2 stalks green onions, chopped

3-4 T. unsweetened plain almond or light soy milk, or more as needed for blending

½ tsp. each: chili powder, cayenne pepper, onion powder, garlic powder, black pepper, cumin

¼- ½ tsp. salt (if desired)


Preheat the oven to 350 degrees F.

Place the sweet potatoes in a large, microwavable bowl, with a small amount of water, and bake about 10-15 minutes, or until the potatoes are nice and soft throughout, but not too mushy.  Cut the potatoes in half lengthwise, and if you like, again widthwise to make little potato boats. 

Scoop the insides out, leaving about 1/8 – 1/4” of potato on the skin, and put them in a food processor.  Add remaining ingredients and puree together until it’s all mostly smooth.  Transfer the mixture back to the potato skins and place the skins on a baking sheet.

To finish, top with little shreds of kale on each potato and pop in the oven for 10-15 minutes, or until heated through.  The kale will be delightfully crispy on the top!

As a side dish, ¼ of a Super Stuffed Sweet Potato equals: 80 calories, 8 g carbs, 4 g fat, 1 g protein