Today I am sharing with y'all a favorite recipe of mine. I've literally been making these for lunch and dinner throughout the week and besides the oven/bake time, everything else whips up in about 15 minutes. *hooray*
Start by pre-heating your oven to 400 F. Grab however many sweet potatoes you're working with and give them a good rinse. I usually poke a few holes into the spuds before baking but I do not believe that is a necessary step. Spray them with some coconut oil and wrap them in foil before you place them into the oven to bake. Bake time is about an hour.
Meanwhile, heat a cooking pan on medium heat with coconut oil. Mince garlic and onion first and place in pan. Realistically, you can use any veggies you want but if you're following my recipe, I tossed in some frozen organic corn, peas, and asparagus. (Other great options are chickpeas, brussels, beans, etc. I just used what I had on hand.) Season the veggies with cinnamon, cumin, and chili powder. Cook until tender. *you don't want overcooked asparagus*
Once the spuds are finished, discard foil, plate it and cut a line down the center. Mash some of the potato down and stuff with the finished veggies. I love drizzling some tahini over top or slicing some avocado for texture and to receive some good healthy fats.
If you end up making this recipe, please make sure to tag @highvibineats or @sitarabird so I can see your creations!