Succulent Stuffed Sweet Potatoes
- 3 medium sweet potatoes (or) two large
- 2 limes – juiced
- Zest of 1 lime (1 tsp)
- 12 oz leftover turkey (roaster chicken or ham will also work)
- 7 mini portabello mushrooms – diced
- 4 cups baby spinach
- 2 tsp sea salt + more for sprinkling
- 2 tbsp lard + more for topping
- 1 tsp garlic powder + more for sprinkling (optional)
- Preheat oven to 400 degrees.
- Poke holes in sweet potatoes and stick them in the oven to roast for 45 minutes until soft to touch.
- Over low heat, melt 2 tbsp of lard.
- Next, wash, dry, and dice mushrooms, adding to the pan once oil is hot.
- Put the cover over the pan, allowing the mushrooms to cook down and sweat out for 5 minutes.
- Meanwhile, chop turkey into like size chunks.
- Zest one lime, and then just both, placing all in a small bowl.
- Once mushrooms have cooked down, add 4 cups of spinach, 1 tsp garlic, 2 tbsp lime juice, and 1 tsp salt.
- Cover once more and allow the spinach to wilt for another 5 minutes.
- Next, add shredded turkey, lime zest, remaining tsp of salt, and the rest of the lime juice.
- Stir until fully combined, turning off heat until the sweet potatoes have finished baking.
- Once soft to touch, take sweet potatoes out of the oven and cut in half lengthwise.
- Using a large spoon, scoop out 3/4 of the flesh, adding to the pan full of cooked veggies.
- Place the sweet potato skins on a foil lined baking dish or pizza stone.
- Repeat with remaining sweet potatoes until all are empty.
- With a spatula, fully incorporate the sweet potato into the vegetable mixture.
- Sprinkle sweet potato skins with a bit of sea salt and garlic powder if using.
- Spoon mixture into the sweet potatoes, stuffing until very full.
- Place dollops of lard on the top of the stuffing.
- When ready to eat, stick the baking dish back in a 400 dg oven, allowing the sweet potatoes to heat through for 10-20 minutes.
- Once brown and crisp, remove potatoes from the oven and serve with desired toppings.