I cook and eat pretty simply on a day to day basis. As much as I love spending time in the kitchen, the reality is that life is busy, weeks are full, and I just don’t have the time to spend hours in the kitchen tinkering with recipes for dinner.
With more light in the evening now thanks to Daylight Saving Time, I’m craving more vegetable-heavy dinners than ever. Light salads, soups, and stir-fries sound so good to me these days!
These Southwestern Sweet Potato Skins make a great light but satisfying meal paired with a simple tossed salad. Even though they take about 40 minutes or so to make, most of that is inactive time where you’re just waiting for the potatoes to bake, so it’s an easy recipe that leaves plenty of time for running the vacuum around, answering emails, or kicking back with your favorite gluten-free magazine.
You may remember the Broccoli & Walnut-Stuffed Sweet Potatoes that I shared earlier this winter. Stuffed potatoes are one of my favorite “blank slates” to play with. Stuffing ingredients can vary widely in flavor, texture, ethnicity, and nutrition. I love to put on my thinking cap and come up with new variations of stuffed potatoes every few weeks.
I decided to take these stuffed sweet potatoes in a southwestern route. The south-of-the-border culinary influence at Rancho La Puerta is really sticking with me! Since I’ve been home, the kitchen has been full of spicy guacamole, fragrant cumin-scented soups, fresh and zesty salads, and spice-rubbed beef. I can’t seem to shake my cravings for the flavors of the southwest.
Serve these sweet potatoes up with a salad or some steamed veggies for a simple and nutritious meal. If you’d like some extra protein in the potatoes, stir in chopped chicken or turkey, or try topping them with fried eggs.
Sweet potatoes pack loads of nutrition in every bite…but you knew that already, right? If not for their vitamin A, fiber, low glycemic index, and antioxidants, then I love them for their sweet, creamy, irresistible taste!
See that creamy white dollop of goodness on top of my sweet potatoes? That’s my luscious dairy-free sour cream recipe that is an absolute must for every dairy-free cook! You can get the recipe in my e-book, Dairy-Free & Gluten-Free: A Whole Food Starter Guide & Cookbook. For $7.99, you get loads of recipes, meal plans, tips for gluten- and dairy-free living, and a whole lot more.
I served my Southwestern Sweet Potato Skins with some Colorful Cabbage Slaw, another recipe from the e-book. It was the perfect light and refreshing weeknight meal. With so many recipes flying in and out of my kitchen as I test this and that, it’s nice to go back to old favorites every once in a while. And I never get tired of eating slaw…no matter the time of day or season.
Check out Dairy-Free & Gluten-Free for more fresh, flavorful, and allergy-friendly recipes. (Many of which are fast, too.)
In other news…
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Southwestern Sweet Potato Skins
Savor the flavors of the southwest in this gluten-free, dairy-free recipe for stuffed sweet potato skins. Serve with your favorite slaw or salad for a light and refreshing meal.
4 medium sweet potatoes, scrubbed
2 tablespoons extra-virgin olive oil, divided use
Sea salt, to taste
1/2 cup finely chopped green cabbage
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped scallions (green onions)
1 small jalapeno pepper, seeded and finely chopped (optional)
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup mild salsa or tomato sauce
Chopped parsley, for garnish
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the potatoes in half lengthwise. Rub them all over with 1 tablespoon of the olive oil and salt to taste. Place cut-side down on the lined baking sheet. Bake until tender when pierced, about 25-30 minutes.
Meanwhile, cook the vegetables for the filling: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the cabbage, bell pepper, scallions, and jalapeno (if using). Cook, stirring often, for 3-5 minutes until the vegetables have softened. Stir in the garlic, cumin, and chili powder. Cook for 1 minute. Stir in the salsa or tomato sauce.
Once the sweet potatoes are tender, scoop out the flesh of each potato, leaving a 1/4-inch thick border around the edge to make a shell. Mash the sweet potato flesh into the vegetable mixture. Season to taste with salt. Spoon the filling back into the sweet potato shells. Serve right away or return to the oven for 5-10 minutes to heat everything through. Garnish with chopped parsley just before serving.