[PCOS Food Friday] Twice Baked Sweet Potatoes

[PCOS Food Friday] Twice Baked Sweet Potatoes

Welcome to Food Friday! This week’s PCOS Friendly recipe is: Twice Baked Sweet Potatoes

Why we love this dish:

  • Sweet potatoes are high in vitamins B6, C & D.
  • Sweet potatoes are also a great source of magnesium which aides in relation and stress management.
  • Spinach has over a dozen anti-inflammatory compounds.

Inspired by Michele at paleorunningmama.com

Ingredients:

  • 2 medium organic sweet potatoes
  • 12 – 16 oz. pre cooked chicken. (optional)
  • 4 slices organic sugar-free bacon
  • 1/2 yellow onion – sliced
  • 5 oz. organic baby spinach
  • 2 tbsp. ghee
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 2 tbsp full fat coconut milk
  • salt and pepper

Steps:

  1. Preheat oven 400 degrees.
  2. Rinse and scrub sweet potatoes. Place on a parchment lined baking sheet and poke holes to release steam. Bake for 1 hour or until soft. Set aside to cool.
  3. In a skillet over medium heat cook bacon per package directions. Place on paper towel to cool.
  4. In a separate skillet add 1 Tbsp ghee and heat over medium heat. Add slide onions and salt and pepper to taste. Stir frequently to avoid burning. They will take about 30 minutes to caramelize. Once cooked remove from skillet into a large bowl. Add in chopped chicken (if using) and chopped bacon.
  5. In the same skillet you used for the onions add in 1 Tbsp ghee and melt over medium heat. Add in spinach and salt and pepper. Cook until wilted. Add spinach to the bowl of onion, bacon and chicken.
  6. Once potatoes are cool enough to handle slice horizontally down the middle. Scoop out inside carefully leaving behind a thin layer of potatoes. Add the potato insides to the bowl.
  7. Once the potatoes are have and scooped out add coconut milk, nutritional yeast and salt and pepper (to taste) to the bowl. Use a large spoon to combine all the ingredients thoroughly.
  8. Scoop the potato mixture back into the potato skins and bake at 400 degrees for an additional 15 minutes.

This makes 4 side dish servings. Serve this dish with a crisp salad and homemade dressing!

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