Lasagna-Stuffed Sweet Potatoes

Lasagna Stuffed Sweet Potatoes Gluten Free Healthy Dinners
Get stuck inside with layers of lasagna!

Soooo can we all just pretend we're hunkering down for an apocalyptic blizzard too? I want to be forced with choosing between a two-day binge sesh of Breaking Bad (I mean why not start all over?) or Kardashians seasons 1-27 (lil trashy but pure gold) or even an Academy Award nomination movie marathon (even though I really just want to watch Straight Outta Compton tbh). I want to nose dive into a bowl of chili and bundle up in cashmere and become a missing person for at least 48 hours. Why do East Coasters get everything??

Whatever. If it drops below 50 degrees here in Dallas I'm going off the grid. It's only fair for all people of this great nation to be treated equally in their pursuit of Happiness. Whether that happiness is sweat pants and sweet potatoes is your business. But let me lead the way...

I know it might be difficult to fathom a world where lasagna noodles are extracted from the lasagna equation, but hear me out. The sweet potato filling gets scooped out of the skins and mixed with ricotta and spinach, acting like both the creamy lasagna filling and the base of the chunky meat sauce. What's better is there are only three steps - bake the potatoes, mix the filling together, reassemble. The hardest part of making this dish is not burning your tongue on sweet potato-ricotta-saucey-melty cheese licks. But I don't know anything about that.

*nurses tongue* (literally the worst)

I'm not sure if these pics do this meal justice, but Ty's already submitted a formal request for round two ASAP. Hi Saturday! We see you.

Lasagna-Stuffed Sweet Potatoes

Prep Time: 0 mins | Cook Time: 50 mins + 2-3 mins | Makes 4 halves

Ingredients
  • 2 sweet potatoes, scrubbed 
  • 1 cup whole-milk ricotta
  • 1 cup spinach, roughly chopped
  • 1 lb. ground turkey
  • 1/2-3/4 cup baby bella mushrooms, chopped
  • 1 medium yellow onion, diced 
  • 4 cloves garlic, minced
  • 2 tsp. oregano
  • 1 jar marinara sauce (your favorite variety!)
  • 2 tbs. balsamic vinegar
  • fresh mozzarella, grated
  • olive oil
  • salt and pepper
The Steps
  1. Bake your potatoes: Set your oven to 400 degrees. Place aluminum foil over a baking sheet and set your sweet potatoes on top. Drizzle with olive oil and sprinkle with salt. When oven is hot, place sweet potatoes in and set timer for 50 mins (you may need longer for extra large sweet potatoes - they're done when a fork pricks right through the skin). When baked, remove from oven and let cool.

  2. Meanwhile, make your sauce: In a medium skillet (preferably nonstick), heat 1 tbsp. olive oil over medium heat and when warm, add in ground turkey and season with salt and pepper. Use wooden spoon to break up meat and cook until no longer pink, about 6-8 mins. Remove from pan and set aside.

  3. Add another 1 tbsp. of olive oil to your pan and add in diced onion. Cook for a few minutes until translucent and then add in minced garlic. Add in chopped mushrooms and balsamic vinegar, using spoon to scrape up any browned bits in bottom of pan. Add in marinara sauce, 1 tsp. salt, 1 tsp. pepper and oregano and let simmer for 10 minutes. Add back ground meat and keep warm on low heat until ready to serve.

  4. Scoop out & refill potato skins: After potatoes have cooled slightly, slice each in half. Using an oven mitt, carefully scoop out 3/4 of each sweet potato's filling and place into medium bowl (it's okay if your skins break just be careful when handling). Add in ricotta cheese and chopped spinach to potato filling, along with 1 tsp. salt and 1/2 tsp. pepper, and mix thoroughly. 

  5. Scoop about 1 cup ricotta-potato filling back on top of each skin - you might have some filling leftover depending on the size of your potatoes. Top each with a good scoop of sauce and then top with grated mozzarella. Place under broiler for 2-3 minutes, only until cheese has melted and is golden brown. Enjoy!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!

xoxo
Cay



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