Easy dinner! BBQ Stuffed Sweet Potatoes (Gluten-free, dairy-free)
Prep time: 
Cook time: 
Total time: 
Makes: 4 servings
Note: To bake potatoes ahead of time, prick the skin with a fork several times. Wrap tightly in foil or place in a covered casserole dish. Bake at 375F for 1-1.5 hours (depending on size). You can do this alongside another dish in the oven, or while you are eating dinner earlier in the week.
  • 4 medium-sized, pre-baked sweet potatoes, see note above
  • 2 Tbl. coconut oil, divided
  • ½ onion, diced
  • 2 bunches collard greens
  • 1 lb. ground pork or chicken
  • 1 15-oz. can black eyed peas, drained and rinsed
  • 12 oz. good quality BBQ sauce (I like Caveman Bob's, which has no added sugar)
  • Salt and pepper
  1. Reheat sweet potatoes while prepping the rest of the meal.
  2. Heat 1 Tbl. oil in a large skillet over medium heat. Add onion. Cook until translucent.
  3. Meanwhile, one bunch at a time, roll collards into a cylinder shape, with stem running lengthwise. Use a sharp knife to slice across the roll, making ¼” strips. It’s ok to include the stems as long as you are slicing everything very thin.
  4. When the onion is ready, add ground meat to the skillet. Break up with a spoon and cook until browned. Then add beans and BBQ sauce. Stir and allow the mixture to heat through.
  5. In another skillet, heat 1 Tbl. coconut oil and add a big handful of collards. Toss with salt and pepper and cook until slightly softened but still bright green. Do this in batches, adding more oil as needed.
  6. Assemble your meal: Open potatoes and fluff the interior with a fork. Add meat mixture. Top with collards.
Recipe by She's Got Power with Michelle Leotta at https://shesgotpower.com/2014/10/easy-dinner-bbq-stuffed-sweet-potatoes-gluten-free-dairy-free/