Succulent Stuffed Sweet Potatoes (AIP Friendly)

Today's recipe is one that I made with a special family in mind.  With three adorable children that have multiple food sensitivities, I decided to create a recipe based off of the list of foods that they could eat. As someone with an extremely restricted diet, I understand how overwhelming it can be to come up with something interesting enough that it is worth eating.  Therefore, I can only imagine how frustrating it can be to be a busy mom with three children, and still try and create meals that the whole family will love.  Though I have been making recipes for family and friends for some time now,  it is only recently that I have started making them for people I barley know.  However, there is a unique connection between those with differing health conditions (whether large or small), that is consoling, supportive, and inspirational.  Because of this, it does not matter whether I know someone personally or not, food is the commonplace that brings us all together. 

Showing my appreciation and thankfulness to family, friends, and doctors, usually comes out through a tasty dish or dessert.  The people and resources God has blessed me with in my own health crisis is truly amazing.  Therefore, though I am still sick, at home, and trying to overcome my own battle with the effects of Chronic Lyme Disease, I realized that I could utilize my blog to help those that are beyond physical reach.  I have always loved taking on a challenge, which makes creating recipes for a specific person, with certain allergies, even more enjoyable.  Having a illness has not only opened my eyes to the needs of others, but also sparked a passion to help them.  I am not sure what my future career will be yet, whether a practitioner of some sort or a personal health coach and chef, however, I do know it is going to be one that involves assisting others in reclaiming their health.

The recipe I made for Holly and her family is one perfect for Thanksgiving leftovers.  While turkey salad, soup, and stir fry can be tasty, they can also get really old, very fast.  I have never been a fan of the white meat poultry, especially in the form of leftovers where all moisture has been lost.  However, by mixing leftover turkey breast with the flesh of a soft baked sweet potato, the once dry and bland meat becomes incredibly soft and flavorful.   Another thing that I, as the cook, like about this recipe, is that it can easily be made ahead of time, and simply reheated in the oven.  Because I am the only one who eats an autoimmune paleo diet in the house, my friends and family loved topping their sweet potatoes with sriracha and raw sheep yogurt.  However, if both of these condiments are out of the picture, simply drizzling with melted lard is equally as delicious.  Depending on what your family enjoys, this recipe would also work perfectly with leftover ham or chicken. To the eye, the portions of half a sweet potato might look very large and rich, however, my parents and two friends easily finished their portions up without feeling overly stuffed or sick. With only five extra ingredients, your once boring leftovers are turned into a whole new, melt-in-your-mouth meal the whole family (including veggie haters) will love.  Please Enjoy!

Succulent Stuffed Sweet Potatoes
Print Recipe 
(Serves 4-6)
Ingredients

• 3 medium sweet potatoes (or) two large 
• 2 limes - juiced
• Zest of 1 lime (1 tsp) 
• 12 oz leftover turkey (roaster chicken or ham will also work) 
• 7 mini portabello mushrooms - diced
• 4 cups baby spinach
• 2 tsp sea salt + more for sprinkling
• 2 tbsp lard + more for topping 
• 1 tsp garlic powder + more for sprinkling (optional)

Process

• Preheat oven to 400 degrees.
• Poke holes in sweet potatoes and stick them in the oven to roast for 45 minutes until soft to touch.
• Over low heat, melt 2 tbsp of lard. 
• Next, wash, dry, and dice mushrooms, adding to the pan once oil is hot.

• Put the cover over the pan, allowing the mushrooms to cook down and sweat out for 5 minutes.
• Meanwhile, chop turkey into like size chunks.

• Zest one lime, and then just both, placing all in a small bowl. 
• Once mushrooms have cooked down, add 4 cups of spinach, 1 tsp garlic, 2 tbsp lime juice, and 1 tsp salt.
• Cover once more and allow the spinach to wilt for another 5 minutes.
• Next, add shredded turkey, lime zest, remaining tsp of salt, and the rest of the lime juice. 
• Stir until fully combined, turning off heat until the sweet potatoes have finished baking.
• Once soft to touch, take sweet potatoes out of the oven and cut in half lengthwise. 

• Using a large spoon, scoop out 3/4 of the flesh, adding to the pan full of cooked veggies.

• Place the sweet potato skins on a foil lined baking dish or pizza stone. 
• Repeat with remaining sweet potatoes until all are empty.

• With a spatula, fully incorporate the sweet potato into the vegetable mixture.

• Sprinkle sweet potato skins with a bit of sea salt and garlic powder if using.
• Spoon mixture into the sweet potatoes, stuffing until very full.

• Place dollops of lard on the top of the stuffing. 
• When ready to eat, stick the baking dish back in a 400 dg oven, allowing the sweet potatoes to heat through for 10-20 minutes. 
• Once brown and crisp, remove potatoes from the oven and serve with desired toppings.

(Pin Recipe For Later)

Galatians 6:2 "Carry each other's burdens, and in this way you will fulfill the law of Christ."