Loaded Sweet Pota­toes

Natural Solutions - - Food Matters | -

2 large sweet pota­toes 3 cups cooked and shred­ded chicken, beef,

or pork 1½ cups BBQ sauce ¼ cup wa­ter ¼ cup co­conut milk* ¼ cup chicken broth 2 ta­ble­spoons nu­tri­tional yeast flakes 1 ta­ble­spoon av­o­cado oil ½ tea­spoon salt ¼ tea­spoon gar­lic pow­der 4 green onions, sliced ¼ packed cup fresh cilantro leaves, chopped

Pre­heat the oven to 425 de­grees. Scrub the sweet pota­toes with a brush and pat dry. Line a bak­ing tray with parch­ment pa­per or foil. Care­fully poke the sweet pota­toes with a knife a few times on each side, then place them on the bak­ing tray. Bake un­til the sweet pota­toes are just ten­der, about 45 min­utes, then re­move them from the oven and keep them warm. Add the shred­ded meat to a saucepan with the BBQ sauce and wa­ter. Warm the BBQ meat over a low-medium heat, stirring oc­ca­sion­ally while you make the “cheese” sauce. To be­gin, cut the sweet pota­toes in half, then scoop a lit­tle out of each half un­til you have ½ cup of cooked sweet po­tato re­served and each of the pota­toes has a nice hol­low you can load up with fill­ing later. Add the re­served sweet po­tato to a food pro­ces­sor or blender. Add the co­conut milk, chicken broth, nu­tri­tional yeast, av­o­cado oil, salt, and gar­lic pow­der. Blend un­til you have a thick, smooth, and pourable “cheese” sauce. Top the sweet po­tato halves with the warmed BBQ meat then driz­zle with the “cheese” sauce. Fin­ish off with the sliced green onions and chopped cilantro, then dig in! (*Not crazy about co­conut? To make this co­conut-free, omit the co­conut milk and add 1 ex­tra ta­ble­spoon of av­o­cado oil and an ex­tra 2 ta­ble­spoons of chicken broth.) Source: Nour­ish: The Pa­leo Heal­ing Cook­book by Rachel Bryant. Reprinted with per­mis­sion from Page Street Pub­lish­ing Co

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