Cake, Batter, and Bowl

Truly Outrageous Baked Sweet Potatoes

Main Dishes

I love Halloween and have gone as the rocker Jem of the 80s hit cartoon Jem and the Holograms three years in a row now. I have no shame, I loved Jem growing up and adore the costume so much that I may even use it again at some point! I have very fond memories of watching the cartoon, and based on the reaction my costume always gets, most little girls growing up in the 80s did too! Who wouldn’t want to be able to transform into the lead singer of a band with pink hair just by pressing her earring?

You know what else I think about when I look back on the 80s? Baked potatoes! 1983 was a good year for my family, my brother was born, and Wendy’s put baked potatoes on their menu. My whole family always ordered baked potatoes over French fries at Wendy’s since their fries were sort of subpar. A few years later, my very favorite thing to do at the mall was hit the baked potato stand in the food court (which sadly, seem to have disappeared). I think they actually had some pretty decent toppings, like cheese and broccoli, but I was a picky eater and only had eyes for the huge tub of fake butter. I think the butter weighed more than the potato itself, making it oh so good. So, in honor of the 80s, I decided we had to have baked potatoes for dinner tonight!

I actually just nuked my sweet potatoes in the microwave in order to speed things up and then mixed the flesh with shredded chicken and some spices. I was thinking about how I always like having a perfect bite of both stuffing and mashed potatoes at Thanksgiving and was inspired to top the potatoes with crumbled cornbread. Then I added a bit of goat cheese because it just makes everything better!

Truly Outrageous Baked Sweet Potatoes
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3 large sweet potatoes, scrubbed
2 cooked boneless chicken breasts (I poached mine), shredded
Juice of one lime
1/4 teaspoon ground thyme
1/4 teaspoon chili powder
1 teaspoon salt
1 1/2 cups crumbled cornbread
3 ounces crumbled goat cheese

Directions:
Heat olive oil in a skillet over medium high heat and saute onions for 5 to 7 minutes or until soft; add garlic and saute one additional minute.

Poke sweet potatoes several times with a fork and microwave on high for 15 to 20 minutes or until cooked. Cut potatoes in half lengthwise and scoop out flesh with a spoon. Place flesh in a large bowl with the onion mixture, shredded chicken, lime juice, thyme, chili powder, and salt, and mix until well combined.

Preheat broiler. Place sweet potato mix evenly in the potato shells on a large cookie sheet. Top evenly with crumbled cornbread and goat cheese. Broil for 2 to 5 minutes or until warmed through. Makes 6 servings.

Nutrition: 296 calories, 7.9g fat, 3.5g fiber, 24.4g protein per serving
Cost: $1.19 per serving

Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts

Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi fillets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves...

Eggplant and Orzo Stuffed Red Peppers

Whenever I ask Apolinaras where he’d like to go out to dinner, he inevitability suggests his favorite BBQ place in Boston, Blue Ribbon. I have to admit that I’m a pretty big fan too, and actually just writing this post is making me crave some pulled pork and burnt...

Goat Cheese Risotto with Yellow Squash and Zucchini

It’s Wednesday night, and if all goes well, this post will go live on Friday. I’m leaving for San Diego early tomorrow morning for another work conference and thought I’d see how the scheduled post function works! Hopefully by the time you’re reading this, I’ll be all...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...

Cajun Shrimp Pasta

Whenever I think of Cajun pasta, I think of Emeril. Remember when he was on the Food Network 24/7? I became a big fan of his after visiting his restaurant NOLA in New Orleans with my good college friends Susie and Britt over New Year’s 2002. I remember enjoying a...

Chicken Sausage Pasta with Broccoli and Sun-Dried Tomatoes

Sometimes I get in a dinner rut and forget how much I enjoy cooking with certain ingredients. I was recently reminded that I hadn’t used chicken sausage in a long time after seeing a few delicious and quick meal recipes on Meghan’s fantastic blog, You’re Gonna Bake It...

Gnocchi with Pancetta, Mushrooms, and Gruyere

Apolinaras and I finally checked out Foundry on Elm, a newish hot spot in our neighborhood, on one of our recent date nights. It was packed on the Tuesday evening we went and we could see why after we tried the creative cocktails. Mine was called the Bee’s Knees and...

Chicken and Soba Romaine Salad with Thai Vinaigrette

If you happened to peek in my fridge last weekend, you would have known I was on a sugar high. Imagine tins of cupcakes and bowls of custard and ganache precariously balancing on trays of brownies, cheesecakes, and tarts. I've been hard at work creating recipes for...