Gluten Free Loaded Sweet Potatoes Recipes
GLUTEN-FREE LOADED SWEET POTATOES
Load up! With kale, chicken apple sausage and cheese, it's a meal the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Pierce sweet potatoes with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 50 to 60 minutes or until tender.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook bell pepper and onion in oil about 5 minutes, stirring occasionally, until softened. Add sausage; cook and stir until sausage begins to brown. Add kale, paprika and salt; cook and stir about 3 minutes or until kale is wilted. Add water; stir about 1 minute or until water is absorbed. Remove from heat; set aside.
- Remove sweet potatoes from oven. Let stand about 5 minutes for easier handling. Heat oven to broil. Cut sweet potatoes in half lengthwise. Carefully scoop out insides of sweet potatoes into skillet with sausage mixture, leaving 1/4-inch shell. Stir sausage mixture. Place shells on ungreased cookie sheet. Spoon sweet potato mixture into shells; dividing evenly. Sprinkle each with 1 tablespoon cheese.
- Broil 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Serve with yogurt.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 9 g, TransFat 0 g
LOADED SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour.
- Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside.
- Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely.
- Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately.
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