I chose to use my air fryer to cook the potatoes to get that fluffy inside and crispy skin. Xander was recruited to put them in the air fryer so they would be done when I returned home from the girls’ practices. I prefer the air fryer over the microwave but when in a time crunch, the microwave works just fine.
If you looked closely at the pictures, you’ll notice that one of the potatoes I have out is a russett instead of a sweet potato. Sweet potatoes are not Lexie’s favorite. Usually she’d eat it anyways (because that’s all I’d make) but today, I only had three sweet potatoes left. She lucked out tonight and was surprised with a russett instead.
Speaking of sweet potatoes, tonight’s meal was the last of my sweet potato stash. Jewel had a sale back in November…sweet potatoes were 7 cents a pound! 7 CENTS! There was a limit of 15 pounds so I bought 14.95 pounds for a whopping $1.04! Some of the digital download coupons they offer are incredible deals….this was one of them!
Substitutions/Additions for Stuffed Sweet Potatoes:
- used about 6 oz of kale
- used 1 can black beans
Tips for making Stuffed Sweet Potatoes:
- use an air fryer to make the potatoes…it does increase the time needed to make this recipe but sooo worth it in my opinion to get that crispy skin and fluffy inside
RECIPE: Stuffed Sweet Potato with Hummus Dressing
Effort: Quick and Easy
Time: 20 minutes
Kids Comments: It was decent.
Make it Again: Yes…kids wouldn’t ask for it again but it’s a healthy meal that I can throw together myself if I’m looking for something quick and filling.
