I’ve been craving sweet potatoes like no one’s business lately.
We usually associate “cravings” with junk food, so I get really excited when I can hear my body yelling at me to locate, cook, and devour something healthy, like sweet potatoes or broccoli.
Of course sweet potatoes are delicious–and sometimes seductive (check out that thing steaming)–but I’ve only been able to enjoy them in moderation over the past few years because I’ve had to be very careful with carbs, both in quantity and source. That was definitely due to health issues, and not at all for weight control, just for the record.
But I’ve started conscientiously adding more healthy carbs back into my diet because I’m really trying to lend my thyroid and adrenals a helping hand–and dipping too low on carb intake can actually hurt those efforts.
I’ve already been able to feel a positive difference with the sweet potatoes. And where there are sweet potatoes, there should also be butter. It’s naturally rich in Vitamin A, which is necessary for thyroid and adrenal health, and the cholesterol it contains helps make many important hormones (and shouldn’t be feared, as was once thought).
So for this quick, throw-it-together-and-take-leftovers-for-lunch-the-next-day meal, you just need to bake a couple of sweet potatoes, melt in a pat of (grass-fed) butter, and then stuff with anything delicious. This particular day I was feeling like some sausage, spinach, and mushrooms, but you can absolutely switch up the ingredients to suite your needs (or to clear out the fridge).
Feta or goat cheese is always fun, but skip it if you don’t do dairy.
I browned up some kielbasa sausage because it was on sale at Whole Foods, added some mushrooms, and threw in couple of handfuls of spinach right at the last moment. I like my spinach just barely wilted.
We went light on the sausage, treating it almost as a condiment rather than the main event, because as I mentioned–the sweet potato in all its carb-filled glory was what I was really after.
Add more meat if your body is asking you for that right now, or leave it out if that feels right to you.
Quiet down and let your body tell you what it really wants for dinner. There’s a good chance that it’ll be delicious.
- 4 sweet potatoes
- 1/2-1 lb sausage (I used kielbasa links)
- 8 oz mushrooms,sliced (I used baby bellas)
- several handfuls of baby spinach
- crumbled feta or goat cheese (optional)
- salt and pepper
- Poke a few holes into the sweet potatoes with a fork or small knife. Wrap sweet potatoes in foil and bake in a 425 degree oven for 1-1.5 hours. (you can microwave for several minutes before if you need to speed up the cooking time)
- Slice sausage links lengthwise and remove casing and discard. Add ground sausage to a pan with a drizzle of olive oil and begin to brown meat.
- As meat begins to brown, add sliced mushrooms, salt and pepper. Continue to saute until meat and mushrooms are cooked through. Add a couple of handfuls of spinach at the last minute and let it wilt slightly.
- Slice sweet potatoes open and add a pat of butter and a sprinkle of salt to each potato. Stuff with sausage, mushrooms, and spinach and optional cheese.
I made this on a Sunday and we ate the leftover 2 potatoes for lunch the next day. They reheat well and are easy to pack for work.
Don't let me do all the talking! Let me know what you think in the comments.