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Wellness / April 9, 2017

Recipe: BBQ Stuffed Sweet Potatoes

Written by: Alix Brossette

This recipe is not for the light eater or faint of heart—it’s a hefty (but very clean) meal meant to fuel whatever adventure is ahead!

The recipe pictured was made in a home kitchen, but can be easily duplicated outdoors by baking the sweet potato over the campfire and cooking the remaining ingredients in a Tembo Tusk Cooking Skottle. See notes below the recipe for duplicating the recipe outdoors.

 

Nutritional info (per serving):

  • Calories: 700
  • Total fat: 39 grams
  • Total carbohydrates: 60 grams
  • Total protein: 29 grams

Note: this nutritional info applies if you include beef and goat cheese and use olive oil instead of cooking spray.

Ingredients:

  • 1 medium sweet potato, washed and wrapped in foil
  • cooking spray OR 1-2 tsp. olive oil or ghee butter
  • ½ medium yellow onion, sliced
  • 1 tsp. coconut sugar
  • ½ lb ground beef, bison, turkey or chicken (anything you’d like…)
  • ¼ cup BBQ sauce*
    • optional: dash cayenne pepper, cumin, and/or turmeric
  • 1-2 handfuls fresh spinach
  • 1 medium head broccoli, chopped into florets
  • ½ small avocado
  • sea salt and black pepper to taste
  • optional: 1-2 tbsp. crumbled goat cheese

Note: If using store-bought BBQ sauce, I recommend one that doesn’t have high fructose corn syrup, carmel coloring, or “natural flavors”. My favorite brands are Red Duck and Organicville

Directions: 

  • Preheat the oven to 400 degrees F.
  • Bake the sweet potato for approx. 70 minutes, depending upon your oven. Follow the next steps while the potato is baking.
  • Carmelize the onion in a medium skillet sprayed with cooking spray or a drizzle of olive oil or ghee. Place the sliced onion over medium heat with a pinch of salt and let it begin to sweat. Once it’s sweating, add coconut sugar, stir well to combine/coat and then turn the heat to low, stirring occasionally. Let the onion cook until completely caramelized.
  • Place the protein in a large skillet over medium heat with a little cooking spray or drizzle of olive oil or ghee butter. Break up the protein a bit and cook until almost cooked through.
    • Add BBQ sauce and stir to coat, and add additional spices. Turn off the heat and add spinach—stir to combine and let the spinach wilt. Set aside.
  • Wrap a small baking sheet in foil and spray with cooking spray–place broccoli florets on and sprinkle with sea salt. Roast in the 400 degree oven with the sweet potato for approx. 10-12 minutes.
  • Once potatoes are baked, let them cool slightly so you can handle them a bit, cut down the middle, fluff the inside of the potato with a fork and sprinkle a pinch of salt on top.
  • Spoon the broccoli/onions into the potato, top with the BBQ protein and then avocado and goat cheese (if using).

If you prepped this in your kitchen, all parts of the recipe can be placed in tupperware and then into your cooler for easy travel. Simply leave the sweet potato in the foil and heat it up directly over the coals of your campfire.

Bring a cast-iron pan and place all remaining ingredients, except for avocado and goat cheese in the pan directly over the campfire to heat up prior to topping the potato. This can be eaten in the foil the sweet potato is baked in—no plates necessary!

If you plan to cook this with the Skottle Stove, follow these steps:

  • Wrap the sweet potato in foil and place it directly over the campfire coals. Let it cook for approx. 45 mins to 1 hour, until easily pierced with a fork.
  • Place the olive oil or ghee onto the plate of the heated Skottle (approx. medium heat). Let it get warm and then place the ground protein on.
  • Cook the protein through and then set aside in a bowl/tupperware or on top of foil.
  • Then add the sliced onion, broccoli and coconut sugar—toss to coat. Cook through and then toss spinach in and turn the heat of the Skottle off. Let the spinach wilt.
  • Finish up just as you would at home!

Do you have a recipe that belongs in our Giant Feed Zone? Email [email protected] to share it with us! 

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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