It's no wonder sweet potatoes are a favorite of many Sharp HealthCare dietitians. High in fiber and beta carotene — and endlessly versatile — this vibrant veggie complements nearly every meal, whether it's a protein bowl, breakfast burrito, quiche or side dish.
Sharp Rees-Stealy registered dietitian Jamie Downs shared one of her favorite meals to cook when camping: a stuffed sweet potato that you can roast over the fire or portable stove. Prep and pack the ingredients ahead of time and store in your cooler until you're ready to cook.
Stuffed Sweet Potato
Mix and match toppings for a range of flavors.
Yields 4 servings
4 sweet potatoes
2 tablespoons olive oil or ghee (clarified butter)
1/2 red onion, diced
1 garlic clove, minced
1 (14.5 ounce) can beans (any variety), drained, or 1 pound lean protein
6 cups greens, such as spinach or kale, trimmed and sliced into ribbons
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes or 1 teaspoon hot sauce
Sea salt, to taste
Additional toppings (optional)
Hemp, sunflower or pumpkin seeds
Grilled bell peppers
Heat oven to 400° F. Scrub sweet potatoes and pierce in several places with a fork. Place on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
While sweet potatoes are baking, heat olive oil or ghee in a medium pan. Once hot, add onion and garlic, cooking until soft. Add beans and cook for 5 minutes, stirring occasionally. (If using lean protein, sauté until cooked.)
Remove pan from heat and stir in greens (the heat will wilt them). Add lemon juice, red pepper flakes or hot sauce, and sea salt, to taste.
Remove sweet potatoes from oven and slice them open down the middle. To serve, top with the beans and greens mixture, and any additional toppings, and enjoy.
Recipe adapted from Meghan Telpner.