Sweet potatoes are an integral part of my Paleo diet. I just love them. They are easy to prepare, versatile and provide an energy boost when needed. I use them as fries, chips, mash, roast potatoes, baked potatoes, spiralized for a pasta substitute and even as homemade vegetable crisps. I always have some in my cupboard and find that they are useful for any meal of the day. One of my favourite quick and simple breakfast dishes is to cook some sweet potato with kale and top with eggs. A runny yolk with sweet potato for me is just heavenly.
You might be wondering what the big deal is with sweet potatoes or even why they are included in the Paleo diet when white potatoes are not. To find out more about why sweet potato is included in a Paleo diet you can take a look at my article Meet the Sweet Potato: Your Paleo Friend. You may also like to read about why you should be including safe starches in your Paleo diet with my article Making Safe Starches part of your Paleo diet.
For this recipe I wanted to keep things simple by using some of my favourite flavours to create a Paleo friendly lunch dish. Many years ago I was a vegetarian and my favourite go to dish was always jacket potato with cheese. To me it was just the ultimate comfort food and even after I started eating meat again it was something which I craved for years. In this dish I wanted to recreate the joy that I felt at eating that jacket potato but without the bloating and lethargy that used to follow!
To match the flavours of the sweet potato I have used simple fresh ingredients to create a salsa like topping; this is completed with the paprika tones of the chorizo which match the sweet potato perfectly. I even add a drizzle of smoked paprika oil at the end to bring it all together. If you wanted to include a sauce on the side for dipping then the avocado sauce used in my Avocado and Egg Courgetti recipe would be my first choice.
This recipe is perfect for a packed lunch. I don’t even re-heat mine, I think it tastes just as good cold as what it does warm so there is very little fuss needed for a delicious lunch. You can also pack the filling separately to maintain maximum freshness and have extra filling on the side if you don’t want to stuff it all in the potato.
Cooking time will depend upon the size of your potatoes, for a medium to large potato I would suggest it would take around an hour to cook. A large potato will be around 1 hour and 10 minutes. When it is cooked you will be able to insert a sharp knife into the flesh easily; you are looking for that classic combination of crispy on the outside but soft and fluffy on the inside.
Stuffed Sweet Potatoes
Preparation Time: 10 minutes
Cooking Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes
For the potatoes:
2 large sweet potatoes
1 tbsp olive oil
Flaked sea salt
For the filling:
30g cooking chorizo, chopped into small pieces
2 tbsp olive oil
Pinch smoked paprika
2 spring onions finely chopped
1/2 red onion, finely chopped
1/4 red pepper, finely chopped
1/4 green pepper, finely chopped
1/4 yellow pepper, finely chopped
2 tomatoes, finely chopped
1 red chilli, de-seeded and sliced
3 tbsp coriander, finely chopped
1/2 lime, juice only
Flaked sea salt
- Preheat the oven to 200C.
- Place the potatoes onto a baking tray and rub with olive oil and a sprinkle of salt.
- Place into the oven and cook for 1 hour and 10 minutes, or until cooked through.
- Whilst the potatoes are cooking you can start to prepare the filling.
- Place the spring onion, red onion, peppers and tomatoes into a small mixing bowl.
- Add the lime juice to taste and mix well; then add the coriander and mix again.
- Set the mixing bowl on one side whilst you cook the chorizo.
- Heat 2 tbsp olive oil in a frying pan over a medium to high heat.
- Add the chorizo and cook for 2-3 minutes until cooked through and starting to colour.
- Add the chorizo to the mixing bowl, reserving the oil in the pan.
- You can now add the smoked paprika to the oil and gently heat.
- Plate up the potatoes and slice open down the middle.
- Stuff with the filling and add the chilli slices to taste.
- Finish off by drizzling the paprika oil over the potatoes and the filling.
- Enjoy hot or keep for lunch the next day.
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