Easy Crockpot Stuffed Baked Sweet Potato

Easy Crockpot Stuffed Baked Sweet Potato could be just the gluten free and primal recipe you've been looking for. One serving contains 179 calories, 7g of protein, and 3g of fat. For 83 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Jeanettes Healthy Living. From preparation to the plate, this recipe takes about 6 hours and 15 minutes. Several people really liked this side dish. 740 people were glad they tried this recipe. Head to the store and pick up shredded cheese, maple syrup, sweet potatoes, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is outstanding. Similar recipes are Healthy Baked Sweet Potato with Easy and Delicious Homemade Chili, Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Crockpot Sweet Potato Lentils.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 360 minutes

 

Ingredients:

chopped scallions and minced cilantro, for serving.

1 tablespoon maple syrup

4 tablespoon non-fat Greek yogurt

4 tablespoons shredded cheese

4 sweet potatoes

Equipment:

pot

knife

slow cooker

food processor

bowl

Cooking instruction summary:

Wash and scrub sweet potatoes. Put water and salt in a pot and place potatoes in salt water for 30 minutes. Remove potatoes from water and prick all over with a knife or fork. Place in crockpot and cook on low for 6-8 hours until a knife can be easily inserted into potato. Cut top third off of potato (lengthwise). Scoop out potato flesh and place in food processor bowl. Add yogurt and maple syrup; process until smooth. Spoon pureed potato into potato shells. Top with cheese. Sprinkle scallions and cilantro on top. Serve.

 

Step by step:


1. Wash and scrub sweet potatoes. Put water and salt in a pot and place potatoes in salt water for 30 minutes.

2. Remove potatoes from water and prick all over with a knife or fork.

3. Place in crockpot and cook on low for 6-8 hours until a knife can be easily inserted into potato.

4. Cut top third off of potato (lengthwise). Scoop out potato flesh and place in food processor bowl.

5. Add yogurt and maple syrup; process until smooth. Spoon pureed potato into potato shells. Top with cheese. Sprinkle scallions and cilantro on top.

6. Serve.


Nutrition Information:

Quickview
242k Calories
6g Protein
2g Total Fat
49g Carbs
24% Health Score
Limit These
Calories
242k
12%

Fat
2g
3%

  Saturated Fat
1g
7%

Carbohydrates
49g
17%

  Sugar
13g
14%

Cholesterol
7mg
2%

Sodium
183mg
8%

Get Enough Of These
Protein
6g
14%

Vitamin A
32127IU
643%

Manganese
0.7mg
35%

Fiber
6g
27%

Vitamin B6
0.49mg
24%

Potassium
801mg
23%

Vitamin B5
1mg
19%

Copper
0.35mg
17%

Vitamin B2
0.27mg
16%

Phosphorus
156mg
16%

Magnesium
60mg
15%

Calcium
132mg
13%

Vitamin B1
0.19mg
12%

Iron
1mg
8%

Zinc
1mg
7%

Folate
26µg
7%

Vitamin C
5mg
7%

Vitamin B3
1mg
7%

Selenium
4µg
6%

Vitamin B12
0.31µg
5%

Vitamin K
4µg
4%

Vitamin E
0.61mg
4%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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