The Doctor's Order

From The Classroom to The Kitchen

in Sweet Potato

Stuffed Sweet Potato

Keeping with the sweet potato theme from the previous post, these amazing stuffed sweet potatoes are packed with protein and perfect for a post-workout snack. Enjoy!

Ingredients:

4 medium sweet potatoes
1 cup black beans
4 ounces fontina cheese, freshly grated
2 cups fresh arugula
1 teaspoon olive oil
half a lemon, juiced
4 eggs, cooked as desired
salt + pepper

directions:

Preheat oven to 425 degrees F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 30 minutes, then reduce the heat to 350 degrees F and bake for 30-40 minutes more. Why do potatoes take so long to soften???Remove and let cool slightly, about 5 minutes. Carefully slice down the center of the potato, pushing the skin open. Stuff each potato with an ounce of fontina, then top equally with black beans. At this time you can pop it back in the oven for a few minutes to melt the cheese.

Season arugula with olive oil and lemon juice, then add a sprinkle of salt and pepper. Add it on top of the black beans, then add your cooked eggs on top of the arugula. If desired, you can cook the eggs when the sweet potatoes have a few minutes left so they are all ready to go.

I follow smitten kitchen’s steps for poaching eggs.

This slideshow requires JavaScript.

in Sweet Potato

Roasted Grape, Goat Cheese, and Honey Sweet Potato Boats

Sweet potatoes are a nutrient powerhouse filled with vitamin A, vitamin C, and fiber. It is considered one of the healthiest vegetables you could eat. Additionally, vitamin A has been linked to its efficacy in decreasing emphysema amongst smokers. Read the research below:

Vitamin A and Emphysema

Health benefits of sweet potatoes 

IMG_1053

Recipe:

makes 4 potatoes

4 sweet potatoes

2 cups red, seedless grapes

1 teaspoon grape-seed oil (or another high heat oil)

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces goat cheese

2 tablespoons honey + additional for drizzling

pinch of cinnamon and nutmeg

1. Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

2. Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool.

3. Once sweet potatoes are somewhat cool, gently remove contents of potato while keeping the skin intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop mashed mixture into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.

This slideshow requires JavaScript.