Easy Crockpot Stuffed Baked Sweet Potato
Easy Crockpot Stuffed Baked Sweet Potato could be just the gluten free and primal recipe you've been looking for. One serving contains 179 calories, 7g of protein, and 3g of fat. For 83 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Jeanettes Healthy Living. From preparation to the plate, this recipe takes about 6 hours and 15 minutes. Several people really liked this side dish. 740 people were glad they tried this recipe. Head to the store and pick up shredded cheese, maple syrup, sweet potatoes, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is outstanding. Similar recipes are Healthy Baked Sweet Potato with Easy and Delicious Homemade Chili, Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Crockpot Sweet Potato Lentils.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
chopped scallions and minced cilantro, for serving.
1 tablespoon maple syrup
4 tablespoon non-fat Greek yogurt
4 tablespoons shredded cheese
4 sweet potatoes
Equipment:
pot
knife
slow cooker
food processor
bowl
Cooking instruction summary:
Wash and scrub sweet potatoes. Put water and salt in a pot and place potatoes in salt water for 30 minutes. Remove potatoes from water and prick all over with a knife or fork. Place in crockpot and cook on low for 6-8 hours until a knife can be easily inserted into potato. Cut top third off of potato (lengthwise). Scoop out potato flesh and place in food processor bowl. Add yogurt and maple syrup; process until smooth. Spoon pureed potato into potato shells. Top with cheese. Sprinkle scallions and cilantro on top. Serve.
Step by step:
1. Wash and scrub sweet potatoes. Put water and salt in a pot and place potatoes in salt water for 30 minutes.
2. Remove potatoes from water and prick all over with a knife or fork.
3. Place in crockpot and cook on low for 6-8 hours until a knife can be easily inserted into potato.
4. Cut top third off of potato (lengthwise). Scoop out potato flesh and place in food processor bowl.
5. Add yogurt and maple syrup; process until smooth. Spoon pureed potato into potato shells. Top with cheese. Sprinkle scallions and cilantro on top.
6. Serve.
Nutrition Information:
covered percent of daily need
