Description
Seasonal and delicious twice baked sweet potatoes stuffed with Brussels sprouts, topped with coconut bacon and drizzled with balsamic glaze.
Ingredients
Scale
- Stuffed Sweet Potatoes
- 2 cups Brussels sprouts, sliced in half and ends trimmed
- 4 sweet potatoes
- 1 cup Greek yogurt
- 1 tsp paprika
- 2 tsp rubbed sage
- 1 tsp nutmeg
- 1 tbs honey or maple syrup
- 2 tsp balsamic vinegar
- 1 tbs olive oil
- Balsamic glaze
- 1/2 cup Balsamic vinegar
- 2 tbs honey
- 2 tbs brown sugar
- 1 tbs coconut oil
- Coconut Bacon
- 2 cups unsweetened coconut flakes
- 1 tbs maple syrup
- 1/4 cup soy sauce
- 2 tsp cumin
- 1 tsp liquid smoke
- 2 tsp garlic powder
- 1 tsp smoked paprika
- pinches of salt and pepper
Instructions
- Preheat your oven to 350 degrees. Rub the sweet potatoes with olive oil and poke holes in them with a fork. Place them on a baking sheet and bake potatoes for 1 hour. In the last ten minutes of baking the potatoes, add the coconut bacon to the oven as well.
- While the potatoes are baking, cook the Brussels sprouts. I steamed mine using a steamer tray in a large pan. If you don’t have a way to steam vegetables, you can blanche them as well. Bring a large pot of water to a boil and add in the Brussels sprouts. Boil in the water for 3-5 minutes until they are bring green and softened. Transfer them immediately to either an ice bath or rinse them with very cold water.
- When the potatoes are done baking, place them aside to cool. Let them cool for 15-20 minutes or at least until you can touch them without burning yourself. Slice down the middle of the potatoes and scoop out insides but be careful to leave the skins intact. Transfer the insides to a large bowl and add the yogurt, balsamic vinegar, honey, nutmeg, sage and paprika. Whip the potatoes until all the ingredients are incorporated. Fold into the mixture the Brussels sprouts and the coconut bacon. Just eyeball this depending on how stuffed you want your potatoes to be. Place them back into the oven and bake for 15 more minutes.
- While the potatoes are baking for the second time, make the balsamic glaze. In a small pan, melt the coconut oil then add in the balsamic vinegar, brown sugar and honey. Stir frequently for approximately 10 minutes until the vinegar cooks down and it becomes a thick, syrupy glaze.
- Serve the potatoes topped with more coconut bacon the balsamic drizzle and a little more yogurt if you like! These can be reheated, they’re best in the oven but if you’re using a microwave, I recommend breaking them up so that they reheat faster.
Notes
*For Vegan, use vegan butter and almond milk instead of Greek yogurt for the inside of the potatoes.