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Day 5 Dinner Recipe

Stuffed Sweet Potatoes

2 medium sweet potatoes
½ teaspoon coconut oil
Sea salt
Toasted pumpkins seeds and avocado to top

Preheat oven to 425 F. Using a knife or fork prick the sweet potato in several places. Place in a baking tray lined with aluminum foil and bake until the potato is tender and can be easily squeezed, 40 to 50 minutes. To speed up this process, microwave the pricked sweet potato for 1 minute and then transfer to a piece of foil and into the oven, bake until the potato is tender, 30 to 40 minutes.

While the sweet potato is baking you will warm the soup, cut the avocado and toast some pumpkin seeds.

Sprinkle a handful of pumpkin seeds into a small skillet. Cook over medium high heat, shaking the pan frequently until the seeds turn golden brown in spots, become fragrant and start to pop. Immediately transfer them to a plate to cool so they don’t burn and sprinkle them with sea salt.

Then dice the avocado and set aside. About 15 minutes before the potatoes are finished warm 1 – 1 ½ cups of soup in a small sauce pan over medium low heat.

When the sweet potatoes are finished ,transfer to a plate and let cool for a few minutes. Slit them open lengthwise and fill each with 3-4 spoonfuls of soup. Top with toasted pumpkin seeds and avocado.