If you’re looking for a fun, creative way to include nutrient-dense sweet potatoes in your diet, then this recipe for twice-baked loaded bison sweet potatoes is for you. This dish is packed to the brim with delicious, rich toppings that are just as hardy as they are nutritious.
On top of being a sturdy base for delicious and healthy toppings, sweet potatoes bring their own nutrients to the table. They’re full of vitamins, minerals, antioxidants, and fiber to keep you satisfied and promote healthy digestion.
Sweet potatoes are high in vitamins A, B6, and C, as well as manganese and potassium. In fact, with just one serving of sweet potato, you may be able to reach at least half the optimal daily value of vitamin A. That’s because beta-carotene, the highly pigmented antioxidant that makes sweet potatoes so orange, converts to vitamin A in your body.
I love meals with grass-fed beef and free-range chicken, however this bison recipe is going on my list of favorites. Bison is a nutritional powerhouse with protein, iron, vitamin B, and Omega-3s. Bison contains just as much essential Omega-3 fatty acid as salmon, with a deep umami flavor that is richer than that of beef.
The health benefits of Omega-3 fatty acids are vast and varied. Not only can they support heart, brain, and eye health, they promote a healthy immune system response as well.
Enjoy these loaded sweet potatoes on their own, or pair them with a side salad such as my Italian Chopped Salad, Spring Greens and Cabbage Salad, or Zucchini Noodle Salad.
Twice-Baked Loaded Bison Sweet Potatoes
- 8 sweet potato approximately 4 lbs
- 1 lb 454.00 g ground bison
- 3 cloves garlic chopped
- 4 Tbsp 59.15 ml chives chopped
- 1/2 cup 120.00 ml bone broth
- 1/2 cup 120.00 ml coconut cream
- 1/3 cup 80.00 ml coconut oil + 2 Tbsp for greasing
- 4 Tbsp 59.15 ml apple cider vinegar
- 2 tsp 9.86 ml sea salt
- Preheat oven to 400 degrees Fahrenheit. Wash sweet potatoes and place in greased baking dish. Put into preheated oven. Once sweet potatoes are cooked (approximately 45 minutes), allow to cool slightly.
- On stovetop over medium-high heat, add 2 Tbsp fat, chopped garlic, salt, and stir ground bison until cooked through.
- Scoop out flesh of each sweet potato, leaving skin and approximately ¼ inch of flesh intact. Place sweet potato in large bowl and mash with a fork.
- Add bison, bone broth, coconut cream, chives, apple cider vinegar, and remaining salt to sweet potatoes and mix until well combined.
- Spoon sweet potato mixture back into potato skins and bake at 375 degrees Fahrenheit for approximately 15 minutes or until slightly browned and crisp on the edges.