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Stuffed Sweetpotatoes Six Ways

Recipe by A Calculated Whisk. 
Whether you like them sweet or savory, there’s always a stuffed sweetpotato option for everyone! Try one of each for dinner to kick things up, or try these for your next meal prep.
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Ingredients

For the sweetpotato toppings (amount listed is per sweetpotato)

    Breakfast sweetpotato:

    • 1 slice thick-cut bacon, chopped into half-inch pieces
    • 1 egg
    • 1 teaspoon snipped chives
    • Sea salt and freshly ground black pepper, to taste

    Pesto chicken sweetpotato:

    • 2 teaspoons pine nuts
    • 1/3 cup cooked chicken, cubed or shredded, reheated if necessary
    • 1 tablespoon pesto, or more to taste
    • 2 teaspoons heavy cream or coconut milk, optional
    • Sea salt and freshly ground black pepper, to taste

    Chorizo avocado sweetpotato:

    • 1 teaspoon avocado oil or olive oil
    • 2-3 ounces bulk Mexican chorizo, or links with the casing removed
    • 1 tablespoon chopped tomato
    • 1 tablespoon minced red onion
    • 1 tablespoon minced fresh cilantro
    • 1/4 Haas avocado, cubed
    • Wedge of lime
    • Sea salt and freshly ground black pepper, to taste

    Garlic shrimp sweetpotato:

    • 1 tablespoon olive oil
    • 1-2 cloves garlic, thinly sliced
    • 3-4 medium, 21-25 count per pound shrimp
    • Sea salt and freshly ground black pepper, to taste

    Spiced almond butter & honey sweetpotato:

    • 1 tablespoon almond butter
    • 2 teaspoons honey, divided
    • 1/8 teaspoon ground ginger
    • Pinch of allspice
    • Pinch of sea salt
    • 1 tablespoon water
    • 1 tablespoon sliced almonds, toasted if desired

    Apple walnut sweetpotato:

    • 2 teaspoons butter, ghee, or avocado oil
    • 1/2 small apple, cored and finely chopped
    • 2 teaspoons maple syrup, plus more for serving
    • 2 tablespoons chopped walnuts
    • 1/4 teaspoon cinnamon
    • Pinch of sea salt

    Instructions

    • To make the roasted sweetpotatoes, preheat the oven to 400°F and line a baking sheet with foil. Pierce each sweetpotato several times with a fork and arrange the sweetpotatoes on the baking sheet. Roast for about 45 minutes, or until the sweetpotatoes are tender when squeezed with an oven mitt on or when pierced with a fork. Let cool for a few minutes, then cut partway through the potato lengthwise and then crosswise to open it up. Mash the insides a little with a fork if you like. Top as desired (see instructions below) and serve hot.
    • To make a breakfast sweetpotato, cook the bacon pieces in a small cast-iron skillet over medium heat until crisp, and then transfer to a plate lined with paper towels to drain. Raise the heat to medium high. Carefully crack the egg into the bacon grease and cook for 1-2 minutes, carefully spooning some of the fat onto the top of the whites if desired, until the edges of the whites are browned and crisp and the yolk is cooked to your liking. Transfer the egg to the paper towel-lined plate. Sprinkle the bacon onto a roasted sweetpotato, put the egg on top, and sprinkle with chives, salt, and pepper.
    • To make a pesto chicken sweetpotato, begin by toasting the pine nuts in a dry skillet over medium heat, stirring often, until golden brown. Transfer the nuts to a plate to cool. Mix the chicken, pesto, and cream (if using) in a small bowl. Stuff a roasted sweetpotato with the pesto chicken and top with pine nuts. Season to taste with salt and pepper.
    • To make a chorizo avocado sweetpotato, heat the oil in a skillet over medium-high heat. When the pan is hot, add the chorizo and cook, stirring occasionally and breaking up the meat with a spatula, until browned and cooked through. Top a roasted sweetpotato with the chorizo, tomato, red onion, cilantro, avocado, and a squeeze of lime. Season with salt and pepper to taste.
    • To make the roasted sweetpotatoes, preheat the oven to 400°F and line a baking sheet with foil. Pierce each sweetpotato several times with a fork and arrange the sweetpotatoes on the baking sheet. Roast for about 45 minutes, or until the sweetpotatoes are tender when squeezed with an oven mitt on or when pierced with a fork. Let cool for a few minutes, then cut partway through the potato lengthwise and then crosswise to open it up. Mash the insides a little with a fork if you like. Top as desired (see instructions below) and serve hot.
    • To make a breakfast sweetpotato, cook the bacon pieces in a small cast-iron skillet over medium heat until crisp, and then transfer to a plate lined with paper towels to drain. Raise the heat to medium high. Carefully crack the egg into the bacon grease and cook for 1-2 minutes, carefully spooning some of the fat onto the top of the whites if desired, until the edges of the whites are browned and crisp and the yolk is cooked to your liking. Transfer the egg to the paper towel-lined plate. Sprinkle the bacon onto a roasted sweetpotato, put the egg on top, and sprinkle with chives, salt, and pepper.
    • To make a pesto chicken sweetpotato, begin by toasting the pine nuts in a dry skillet over medium heat, stirring often, until golden brown. Transfer the nuts to a plate to cool. Mix the chicken, pesto, and cream (if using) in a small bowl. Stuff a roasted sweetpotato with the pesto chicken and top with pine nuts. Season to taste with salt and pepper.
    • To make a chorizo avocado sweetpotato, heat the oil in a skillet over medium-high heat. When the pan is hot, add the chorizo and cook, stirring occasionally and breaking up the meat with a spatula, until browned and cooked through. Top a roasted sweetpotato with the chorizo, tomato, red onion, cilantro, avocado, and a squeeze of lime. Season with salt and pepper to taste.