CHICKEN & EGG STUFFED SWEET POTATO

INGREDIENTS

2 sweet potatoes

1 tablespoon extra-virgin olive oil

1 pound ground turkey

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¾ teaspoon ground sage

¾ teaspoon thyme

¼ teaspoon marjoram

¼ teaspoon red pepper flakes

6 eggs

¼ cup full-fat coconut milk

DIRECTIONS

Preheat the oven to 400°F and line a baking sheet with parchment paper. Poke 4 holes in both sweet potatoes with a knife and place the sweet potatoes on the baking sheet. Cook for 1 hour, until soft. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5 to 8 minutes, until brown. Add the salt, pepper, sage, thyme, marjoram, and red pepper flakes and stir until well combined. Remove the turkey from the skillet with a slotted spoon. In a large mixing bowl, whisk together the eggs and coconut milk. Pour the egg mixture in the skillet and cook for 2 to 3 minutes, stirring consistently for fluffy eggs. When the sweet potatoes are cooked, let them cool. Halve the sweet potato and remove the flesh from the middle of each half, creating a well. In a large mixing bowl, mash the sweet potato flesh. Then fold in the scrambled eggs and turkey.

Evenly divide the egg mixture between each of the sweet potato halves into 4 containers, place one sweet potato half each.

NUTRITIONAL VALUE

Fat: 24 g

Carbs: 14 g

Protein: 40 g

Total Calories: 433 Calories