Stuffed Sweet Potatoes With Okra

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Sweet Potatoes

2 ears

Corn

2 cups

Eggplants , chopped

1

Poblano Pepper , finely diced

1 cup

Okra , roasted

2 cloves

Garlic , minced

1/4 cup

Unsweetened Vanilla Almond Milk

2 Tbsp

Fat Free Feta Cheese , crumbled

as needed

Coconut Oil Cooking Spray

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

If time permits, bake Sweet Potatoes (2) in oven for 30-40 minutes. For limited time, bake sweet potatoes in microwave.

Step 3

Chop Okra (1 cup) into small pieces, spray the pan lightly with Coconut Oil Cooking Spray (as needed) , add Salt (to taste) and Ground Black Pepper (to taste) , and roast in oven for approximately 15-20 minutes or until cooked/crispy.

Step 4

Add Poblano Pepper (1) , Garlic (2 cloves) , and Corn (2 ears) to pan on the cooktop and saute until corn begins to brown. Set aside in a large bowl.

Step 5

Add Eggplants (2 cups) to same pan and cook until soft.

Step 6

Cut top section of baked skin off sweet potatoes and scrape out cooked flesh.

Step 7

In a separate small bowl, mash cooked sweet potato flesh with a fork and add Unsweetened Vanilla Almond Milk (1/4 cup) . Stir until well combined.

Step 8

Combine cooked vegetables in a large bowl.

Step 9

Add sweet potato mash and stir until mixed.

Step 10

Dish out sweet potato and veggie mixture into two prepared skins, top with Fat Free Feta Cheese (2 Tbsp) , and bake in the oven for additional 5 minutes. Serve immediately!