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:
- If you don’t like eggs but you still want a vegetarian potato, you could top it with black beans instead. Yum!
- This is a healthy, hearty meal that’s under 500 calories! Eat it, enjoy it, and feel good about it after.
- 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.
- Broccolini is basically mini broccoli. Can’t find broccolini? Use broccoli rabe or regualr broccoli instead.
Stuffed Sweet Potatoes
Adapted from Food Network Magazine
- 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.
- Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 14 minutes.
- 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.
- 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.
- 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!