If you know me well, then you know I’m a vegetarian. But if you know me really well, then you know I do my best not to go parading that fact around Smart Cookie. I love providing vegetarian recipes, but I don’t want to exclude meat eaters from enjoying this site too. Every eater is welcome here!

You see, I don’t expect the rest of the world to eat vegetarian just because I do. My eating habits aren’t going to appeal to everyone. Everybody eats different things, and that’s why I cater to all kinds of diets. For example, whenever I post a recipe, I always give options for how to please a carnivore and how to make it meat-free. If I give you Roasted Garlic Fettuccine Alfredo, I’ll tell you to add roasted chicken. If I give you my Babci’s Zucchini Hamburger Casserole, I’ll show you how to make it with out without the hamburger. If we’re talking Mac & Cheese Grilled Cheese, then I’ll offer one version stuffed with pulled pork and another with caramelized onions. When it comes down to it, food is a universal thing. We all love it, crave it, and need it. So why should I, or anyone else, discriminate based on whether or not you eat meat?

Because I love anyone who loves food, regardless of if they’re vegetarian, vegan, or completely carnivorous, I’m serving up these Stuffed Sweet Potatoes 2 ways: with or without meat! I’ve got a vegetarian version topped with a fried egg for protein, and for the meat-eaters, I’ve got ‘em stuffed with turkey bacon. Everybody wins!

But if you think I would be satisfied with a potato that’s topped with an egg or turkey bacon and nothing  else, then you’re sadly mistaken. These sweet & tender taters are also paired with this incredible ricotta topping. It’s super creamy and studded with fresh broccolini. Plus, there’s a little bit of parmesan in there which combines with the creaminess of the ricotta to create something reminiscent of a light alfredo sauce. And you better believe we’re lacing the ricotta & broccolini with red pepper flakes to create a punch of heat. That little bit of spice is just enough to knock these super-stuffed sweet potatoes up a notch. It’s a flavor party stuffed with so much good stuff that I actually couldn’t finish mine. It filled me right up! Let me tell you, I never leave so much as a crumb on my plate. That’s how hearty these taters are.

Whether you choose to top your sweet potato with a tender fried egg or crispy turkey bacon, you’re going to have yourself one tasty tater, jam-packed with all kinds of good stuff. These ain’t no skimpy sweet potatoes; this is a full-on meal. Pick whatever topping you please; you can’t go wrong.

Regardless of whether you’re a vegetarian or a meat-eater, we can all find a stuffed tater to cater to our tastes.

A Few Tips Before You Get Cooking:

1. If you don’t like eggs but you still want a vegetarian potato, you could top it with black beans instead. Yum!
2. This is a healthy, hearty meal that’s under 500 calories! Eat it, enjoy it, and feel good about it after.
3. Because this is quick and customizable, it makes a great weeknight meal, especially for families when you need a fast meal to satisfy pick palates.
4. Broccolini is basically mini broccoli. Can’t find broccolini? Use broccoli rabe or regualr broccoli instead.

Stuffed Sweet Potatoes
Adapted from Food Network Magazine

Ingredients:

• 4 sweet potatoes (about 8 ounces each)
• 8 slices of turkey bacon*
• 4 eggs* (plus butter or oil for frying)
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 a yellow onion, finely chopped
• 2 bunches broccolini, tough stems trimmed, roughly chopped
• Kosher salt
• 1/8 teaspoon red pepper flakes
• 1/2 cup part-skim ricotta cheese
• 3 tbsp. finely grated parmesan cheese

*I list enough here for 2 slices of turkey bacon and 1 egg per potato. Use more or less depending on how many people want what on their potatoes.

Directions:

1. Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 14 minutes.
2. Meanwhile, cook the turkey bacon. Place strips on a baking sheet lined with aluminum foil and bake for 10 minutes or until crisped to your liking. Fry the eggs in a skillet over medium-low heat, using your choice of oil or butter to fry.
3.  Heat the oil in a medium skillet over medium heat. Add the broccolini and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the onions, garlic, and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
4. Turn the heat to low and add the cheeses. Stir until well-combined. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with a generous spoonful of the ricotta-broccolini mixture and your choice of an egg or 2 strips of turkey bacon. Enjoy!