Bacon Stuffed Sweet Potatoes

As if sweet potatoes or bacon needed anymore reason to be delicious, meet the perfect foodie marriage. This has become a weekly routine in our house, stuffed sweet potato sundays along with taco salad tuesdays.  Sweet potatoes are full of nutrients including antioxidants and anti-inflammatory properties. Contrary to their family member, the russet potato, sweet potatoes are much lower in sugar as well as carbohydrates. This has given them a sudden rise in fame over the last few years, as nutrition minded athletes, and hipsters alike have replaced inflammatory grains and starchy carbs with this flavorful and versatile root vegetable. 

According to Dr. Mercola, "Orange sweet potatoes have anti-carcinogenic properties, {however} purple sweet potatoes have better cancer-fighting abilities because they have cyanidins and peonidins, which have a positive effect against cancer cell growth." 

Stuffed Sweet Potatoes with Fried Green Tomatoes

Serves 4

Stuffed Sweet Potatoes:

4 Large Organic Sweet Potatoes

6 TBL grass-fed butter

2 large avocados, cut into chunks

1/2 of a small red cabbage, shredded

1 large bunch of organic broccoli, steamed and chopped

1 medium organic onion, chopped

1/2 lb raw organic cheddar, shredded

6 TBL cultured, organic sour cream

1 lb pastured, organic pork bacon, fried and broken into pieces, reserve the bacon grease


  • Preheat oven to 375F, scrub sweet potatoes and prick holes all over the skin
  • Bake sweet potatoes for 45 minutes or until skin begins to separate from flesh and the potato feels soft.
  • Once potatoes are done, slice lengthwise and add 2 TBL butter to each potato 
  • Fill each potato with toppings as desired
Many of us have unripened tomatoes on the vine and now that the weather has changed, we will not likely see them turn a beautiful deep red. Here is a wonderful way to still enjoy the bounty of your garden in the final weeks of the season.


Fried Green Tomatoes

3 Large organic green tomatoes

2 cloves of garlic, finely chopped

1 tsp sea salt

1 tsp pepper

1/4 cup almond flour

4 TBL organic parmesan

1 tsp garlic powder



  • Combine almond flour, garlic, salt, pepper, parmesan and garlic powder until mixed well
  • Slice tomatoes into rounds and dip each tomato in the almond flour mixture, making sure to coat each side well
  • Heat up reserved bacon grease and place tomatoes in frying pan.
  • Fry until tomato is crispy and browning, then flip and repeat
  • Remove from pan and set aside

For more delicious grain free recipes, click here to see my 30 Day Real Food Meal Plan!