Stuffed Sweet Potatoes with Beet Red & Curry Kraut
4 sweet potatoes
1 cup yellow bulgur, cooked
2 Tbsp. EVOO
1/2 tsp. cracked pepper
1/2 cup Beet Red Kraut or Curry Kraut
1/2 cup plain Greek yogurt
4 Tbsp. pomegranate pips
Fresh parsley, for garnish
Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.
Use a fork to poke holes into the sweet potatoes, set them on the baking sheet.
Roast for 40 to 50 minutes or soft inside when pierced with a fork.
Stuff each sweet potato with bulgur (cooked and tossed with olive oil & cracked pepper).
- Top with Curry or Beet Red Kraut, pomegranate pips, chopped parsley, and a spoonful of Greek yogurt.
Roast your sweet potatoes ahead of time - they will last up to 3 days in the refrigerator! Then, all you have to do is choose your filling and stuff your potatoes when you're ready to enjoy!
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Beet Red Hummus