Twice Baked Loaded Sweet Potatoes
The recipe Twice Baked Loaded Sweet Potatoes can be made in approximately 1 hour and 35 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 458 calories, 22g of protein, and 19g of fat per serving. This recipe serves 4. For $1.72 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a budget friendly main course. 23 people were impressed by this recipe. If you have shredded chicken, coconut oil, salt, and a few other ingredients on hand, you can make it. It is brought to you by Fed and Fit. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is amazing. Similar recipes include Loaded Baked Sweet Potatoes, Slow Cooker Loaded “Baked” Sweet Potatoes, and Loaded Vegetarian Sloppy Joe Baked Sweet Potatoes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1 teaspoon cinnamon
4 tablespoons butter, ghee, or coconut oil
full-fat coconut cream for garnish
pepper to taste
1 teaspoon salt
2 cups shredded chicken
4 medium sweet potatoes
Equipment:
baking sheet
Cooking instruction summary:
Wash the sweet potatoes and place on a baking sheet. Bake at 375 for one hour. Let the sweet potatoes cool completely before moving onto the next step. *Tip: you can do this step days ahead and save yourself time.Cut the top 1/4th of the sweet potato off, creating an opening. Using a spoon, spoon out the majority of the cooked sweet potato but be careful to leave a thick parameter near the skin so that the hallowed-out potato still retains its shape.Add the butter, cinnamon, salt, and pepper to the mashed sweet potatoes and combine evenly. Lastly, add the shredded chicken and combine evenly.Spoon an equal amount of the seasoned sweet potato and chicken mixture back into each of the hallowed-out shells. Bake at 375 for 15 minutes.To plate, garnish with a dollop of chilled full-fat coconut cream.
Step by step:
1. Wash the sweet potatoes and place on a baking sheet.
2. Bake at 375 for one hour.
3. Let the sweet potatoes cool completely before moving onto the next step. *Tip: you can do this step days ahead and save yourself time.
4. Cut the top 1/4th of the sweet potato off, creating an opening. Using a spoon, spoon out the majority of the cooked sweet potato but be careful to leave a thick parameter near the skin so that the hallowed-out potato still retains its shape.
5. Add the butter, cinnamon, salt, and pepper to the mashed sweet potatoes and combine evenly. Lastly, add the shredded chicken and combine evenly.Spoon an equal amount of the seasoned sweet potato and chicken mixture back into each of the hallowed-out shells.
6. Bake at 375 for 15 minutes.To plate, garnish with a dollop of chilled full-fat coconut cream.
Nutrition Information:
covered percent of daily need
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