Step your baked potato game up a bit by adding stuffed sweet potatoes to the menu. They are a great source of vitamin B AND potassium. And? They taste pretty good too!
Today is a VERY exciting day for me. I am heading home from Denver with my main squeeze and we have a wedding in Minneapolis on Saturday, so we are making a weekend out of it. BUT that’s not even the most exciting part, when we get back to The Cities, DAVIDA will be there! You guys, that means most of my people will be in the same city at the same time. I am so excited I could poop my pants. #sorrynotsorry Vids and Mark haven’t met in real life yet (only over Facetime and Snapchat..duh..) so clearly it’s going to be a great weekend.
I am also totally pumped to show Mark more of Minneapolis. I feel like I know MKE a little better than I did last year and now he is going to be hanging out in Minneapolis a little more over the next couple months. YAY. If you have any suggestions on things a “new” person should do in Minneapolis…send them my way! I plan on taking him to all of my favorite places, including Switch, Spyhouse, Alchemy, French Meadow, some MPLS breweries and the RIVER HOUSE (again).
Now…onto the taters. We all have that one vegetable that we could NEVER get sick of. Mine? SWEET POTATOES. Every time I’m in the grocery store, I swing by and grab a sweet potato even if the recipe I’m making doesn’t call for it. You never know when you’re going to have a sweet potato fry craving! Seriously, I’m in love with a vegetable (sorry Mark, you’ll have to share me).
Another great thing about this majestic root vegetable is that there are so many different ways to prepare it. YOU CAN…
- Spiralize it into NOODLES
- Grate it into a HASH
- Chop it into FRIES
- Mash them up into MASHED potatoes
- oooorrr bake them and STUFF them with all of your favorite toppings (WINNER)
Baked potato bar was my all time favorite hot lunch in high school. Everyone got a spud and then you could make it your own by adding veggies, meat, cheese, and everything in between. PEOPLE, all you have to do is wash up your sweet potatoes, oil them, salt & pepper them, and then throw them in the oven to bake for about an hour.
- 4 sweet potatoes, washed
- 2 tablespoons olive oil
- salt and pepper, to taste
- First, wash your sweet potatoes.
- Next, drizzle a ½ tablespoon of oil over each sweet potato. Make sure to coat the whole spud.
- After you oil the potatoes, season with salt and pepper to taste.
- Then, wrap each sweet potato in tin foil and poke holes (with a fork or knife) all around the potato. Lastly, throw them in the oven and cook them at 425ºF for 45-60 minutes.
- When the potatoes are done, make sure they are cooked all the way through by poking them with a fork. If there is no resistance, they are done!
- Top with your favorite toppings and ENJOY!
Your topping choices are endless. Team Fit Foodie had fun topping our spuds with our favorite toppings (check them out below)! Get creative and top your tatter with all of YOUR favorite things! Don’t forget to let us know what you decided on!