Recipe: Stuffed Sweet Potato

Cancer Fighting Sweet Potato RecipeThe sweet potato is one of the most versatile vegetables and stars in this irresistible Stuffed Sweet Potato recipe.

While watching your starchy carbs, when it comes to eating a healthy diet, sweet potatoes can be an asset to your health.

Ranking lower in glycemic load then regular potatoes and containing a high density of nutrients, sweet potatoes have an impressive nutritional profile.

Not only are sweet potatoes readily available, inexpensive, and delicious, they are high in Vitamin B6 and a good source of vitamin C and vitamin D, which helps build healthy bones.

The delicious dressing utilizes Tahini, an ingredient made from toasted ground hulled sesame seeds that is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron. It’s a good source of Methionine, which aids in liver detoxification and helps to promote healthy cell growth.

Another star spice in this recipe is turmeric, a powerful kitchen ally in the prevention and treatment of cancer. Turmeric has been utilized as a powerful anti-inflammatory and antioxidant for thousands of years.

The active ingredient is curcumin, an extracted compound shown to help prevent several forms of cancer including breast, lung, stomach, liver, and colon, with additional studies demonstrating benefits for prostate cancer and glioblastomas, an aggressive type of brain tumor that is resistant to chemo and radiation.

Dairy Free, Gluten Free, Vegan, Vegetarian

Yield: 1 serving

Active Time: 15 minutes

Total Time: 1 hour


For the sweet potato:
1 sweet potato
1/2 tablespoon coconut oil
1/2 teaspoon Himalayan salt
1 cup baby spinach
1 cup kale, de-ribbed
1/2 avocado, sliced
Pinch cayenne
1 green onion, sliced
Small handful cilantro, chopped

For the turmeric dressing:
1 1/2 teaspoon tahini
1/4 teaspoon turmeric
Juice of 1 lemon
1 teaspoon coconut oil
1/2 clove garlic, minced
Himalayan salt and freshly ground black pepper, to taste


1. Preheat oven to 350 degrees.

2. Wash sweet potato well, then, using a fork, poke holes all around to release steam.

3. Wrap in aluminum foil, then roast on a baking sheet until tender, about 40 minutes.

4. When almost ready, heat coconut oil and salt in a skillet over medium-high heat and stir in baby spinach and kale.

  1. 5. Sauté until just wilted (greens should retain their bright color), then remove from heat.

1. In small bowl, whisk together all of the ingredients.

2. Thin with a bit of filtered water if necessary.

3. Assemble the dish.

4. Cut sweet potato in half lengthwise and top with sautéed greens and sliced avocado.

5. Sprinkle with cayenne, garnish with green onions and cilantro, and drizzle with dressing.

Keep your family healthy by serving up cancer-fighting dishes that taste great!