Pizza Stuffed Sweet Potatoes (Paleo, Whole30, Gluten-Free)

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Pizza just never gets old, am I right? We like to enjoy the flavors of pizza all different kinds of ways, and these pizza stuffed sweet potatoes are yet another way to get all the pizza flavors without the gluten or grains, and the dairy is completely optional!

Further Food Nutritionist Commentary:

This paleo meal is protein rich and satisfying. Sweet potatoes are a wonderful tuber to use. They do have some natural sugars, but it is also packed with fiber, vitamin A, vitamin B6, and calcium. This meal packs in many different vegetables which is an easy way to get your full spectrum of different nutrients from iron, to protein, to your B vitamins.

By Paige Geimer

Pizza Stuffed Sweet Potatoes (Paleo, Whole30, Gluten-Free)

  • Prep Time:5 minutes
  • Cook Time:50 minutes
  • Servings: 4

Ingredients

4 medium sweet potatoes
1 pound ground Italian sausage
3 cups mushrooms, sliced
1 cup black olives, sliced
1 bell pepper, diced
1 onion, thinly sliced
1 jar marinara sauce (25 oz)
1 tablespoon oregano
1 teaspoon garlic powder
1/4 cup parmesan cheese, grated or shredded (optional – omit for Whole30)
6 cups spinach (optional)

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Poke sweet potatoes several times with a fork on both sides. Place in the oven to bake until the insides are soft and mushy, about 45 minutes. Cooking time depends on the size of the potatoes but is generally 45 minutes to an hour.
  3. While the potatoes are cooking, heat a large skillet over medium heat. Add in the sausage to cook, stirring occasionally, until it is browned and has some good crispy bits, about 10 minutes.
  4. While the sausage is cooking, cut up mushrooms, olives, bell pepper and onion.
  5. Once the sausage is cooked, remove from the pan and set on a plate for later, saving the rendered fat in the pan.
  6. Add onion and bell pepper to the pan you cooked the sausage in. Cook, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.
  7. Add mushrooms, marinara sauce, olives, oregano and garlic powder to the pan with the veggies. Stir to incorporate and bring the sauce to a quick boil. Immediately turn down to simmer until the potatoes are done.
  8. Once the potatoes are done, slice them in half lengthwise. Smash and loosen the insides with a fork.
  9. Ladle a few spoonfuls of sauce mixture on top of each sweet potato half. If you’re using Parmesan, add a little on top. Serve on top of spinach if desired.
Preheat oven to 425 degrees Fahrenheit. Poke sweet potatoes several times with a fork on both sides. Place in the oven to bake until the insides are soft and mushy, about 45 minutes. Cooking time depends on the size of the potatoes but is generally 45 minutes to an hour. While the potatoes are cooking, heat a large skillet over medium heat. Add in the sausage to cook, stirring occasionally, until it is browned and has some good crispy bits, about 10 minutes. While the sausage is cooking, cut up mushrooms, olives, bell pepper and onion. Once the sausage is cooked, remove from the pan and set on a plate for later, saving the rendered fat in the pan. Add onion and bell pepper to the pan you cooked the sausage in. Cook, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes. Add mushrooms, marinara sauce, olives, oregano and garlic powder to the pan with the veggies. Stir to incorporate and bring the sauce to a quick boil. Immediately turn down to simmer until the potatoes are done. Once the potatoes are done, slice them in half lengthwise. Smash and loosen the insides with a fork. Ladle a few spoonfuls of sauce mixture on top of each sweet potato half. If you’re using Parmesan, add a little on top. Serve on top of spinach if desired.

Nutrition Information

Per Serving:  Calories: 721; Total Fat: 36 g; Saturated Fat: 10 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 2301 mg; Potassium: 1112 mg; Carbohydrate: 64 g;  Fiber: 12 g; Sugar: 17 g; Protein: 34 g

Nutrition Bonus:

Vitamin C: 181%; Vitamin A: 782%; Iron: 34%; Calcium: 10%

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