School Day Eats: Stuffed Sweet Potatoes
Feeling uninspired by school day lunches and dinners? Mix things up by trying these stuffed sweet potatoes!
Potatoes are fast, versatile and taste meal prep option for teachers. You can bake 3-5 of them at once on Sunday, and reheat them quickly in the oven or in the microwave throughout the week. Prep takes about five minutes, and you can go about other tasks during the 50-60 minutes they take to bake.
Another bonus for teachers: Starches like potatoes are a slow release carbohydrate. They will keep you energized during the school day without sending your blood sugar on a spike and crash. Plus, their fiber content will keep you fuller for longer.
Hip hip hooray for potatoes during the school week!
Today, I am sharing one of my favorite recipes: Stuffed Sweet Potatoes. My topping is Italian White Beans and Mushrooms, but you can make tons of modifications that I will mention to make this the perfect meal for you and your taste buds.
Potatoes are very versatile vessels!
How to Cook Your Potatoes:
Preheat the oven to 425 degrees Fahrenheit.
Wash and pierce the skin of 3-5 sweet potatoes (depending on the size) with a sharp knife or fork to release steam during baking.
Place prepped sweet potatoes on a sheet lined with parchment paper.
Bake for around 50 minutes or until a knife can easily pierce the potato all the way through.
Keep it in a few minutes longer if you like your sweet potatoes slightly caramelized.
If sweet potatoes aren’t your favorite, you can use this same method with russet potatoes.
The toppings for these baked potatoes are pretty endless. Here’s the topping I chose:
Italian White Beans and Mushrooms Topping:
Ingredients:
1 tbsp olive oil
2 cups of mushrooms
4 cups of spinach
1 can of drained and rinsed white beans
1-2 tbsps tomato paste (depending on how tomato-y you like it)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried organo
1 tsp dried basil
Salt and pepper to taste
Instructions:
On medium heat, cook the mushrooms in the olive oil until tender.
Add the spinach and white beans and continue cooking until the spinach is slightly wilted.
Add the tomato paste and spices. Stir until everything is well combined and heated through.
To Serve:
Take a heated or reheated sweet potato and slice in half length-wise. Top with warmed Italian White Beans and Mushrooms. Additional, optional toppings: mozzarella cheese, parmesan cheese, and fresh basil.
Storing:
Store the sweet potatoes and Italian White Beans and Mushrooms in separate, airtight containers. Both components will last 3-5 days in the refrigerator. Eat for dinners throughout the week, or bring with you in Tupperware to reheat at school.
Why else do I like this meal option? If you know me, you know I like to keep things simple, but I also like variety. The white bean mixture also tastes great over whole grain pasta, couscous, or quinoa. If i’m craving Mexican flavors instead of Italian, I switch the seasonings to cumin and chili powder, switch the beans to black beans, and switch out the tomato paste for salsa.
Mixing up the condiments and spices is what makes being in the kitchen fun!
