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Recipe of the Week: Fully Loaded Baked Sweet Potato

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Recipe of the Week: Fully Loaded Baked Sweet Potato

While the concept of a “loaded” baked potato should be familiar to anyone that’s eaten at a steakhouse, you don’t often hear about loaded baked sweet potatoes.

It’s a shame, too, because sweet potatoes are a great source of many vitamins and their natural sweetness pairs perfectly with a variety of ingredients.  For this recipe in particular, I decided to top my baked sweet potato with eggs and vegetables, creating a decadent, filling breakfast meal.

 

Serves 1, increase ingredients as needed for more guests

Ingredients

1 large sweet potato

2 tbsp butter, divided

1/2 small onion or 1 shallot, chopped finely

2 oz white mushrooms, sliced

2 stalks of kale, chopped coarsely

2 tbsp chicken stock

1/2 tsp dried red chili pepper flakes

1/2 tsp each salt and black pepper

1/2 tsp fresh dill, chopped finely

2 eggs

 

 Directions

Preheat oven to 400 degrees. Wash sweet potato and poke with holes all over. Add the sweet potato to the oven, place a piece of tin foil underneath to catch drippings. Bake for 50 minutes or until soft when gently squeezed.

After the potato has baked for 25 minutes, add 1 tbsp of the butter to skillet and warm on medium heat. Add the onion/shallot and sauté for 3 minutes, until aromatic. Turn the heat down to med/low, add the mushrooms, salt and pepper, and continue to sauté for another 6-8 minutes, until the mushrooms are softened and most of the liquid has cooked out of them. Add the kale, chicken stock, and chili pepper flakes and cover. Turn the heat down to low and cook for five minutes.

After five minutes, remove the cover and return the heat to med/low and allow the stock to mostly evaporate. Stir with wooden spoon every minute or so. While that’s happening, fry to your liking and top with a little fresh dill.

Remove the sweet potato and cut in half lengthwise. Place the eggs on top of the potato and pour the remaining butter on top. Top with simmered vegetables and serve immediately.

 

What You Get to Enjoy

IMG_2603

 

What did you think of this recipe? Let me know in the comments below!

chris walker Russ Crandall is a critically-acclaimed food blogger that focuses on gourmet, traditional, and international dishes that are inherently healthy. You can find him and his delicious recipes at his website, The Domestic Man. He also has a cookbook coming out titled The Ancestral Table, which you can pre-order on Amazon.com.

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