Loaded Hasselback Sweet Potato | Whole 30 Recap

I’m happy to announce that I have completed the Whole 30 for the month of June 🙂 Time flew by pretty quickly and after a rough week 1 start due to headaches, it was smooth sailing from there and though I’ve had a little twitch here and there, it went away super fast and I didn’t have to take any NSAIDs! During week 2-4, I also noticed that I did better doing my daily workouts plus I had more energy and didn’t feel tired or lethargic at all especially in the afternoon.

I was able to eat out and enjoy with family and friends because I planned ahead and I didn’t really feel like I missed out on anything. Not to mention I enjoyed all the summer fruit available right now so I never felt deprived. Post-whole 30, I am incorporating back food that I usually eat such as white rice, potatoes and safe starches. Still avoiding nuts and dairy until I can work on balancing out my hormone levels.

Today I’m sharing the Loaded Hasselback Sweet Potatoes that I posted last week. I was experimenting with a non-dairy version of cheese using nutritional yeast since dairy is off the table for a while and I was happy with how it came out. Even my husband likes the non-dairy cheese 🙂 I also used the Garlic Lover’s Seasoning by Flavorgod but you are welcome to tweak it and use any type of seasoning that you want. This is SUPER easy and if you can handle dairy, make this with raw cheese instead of the non-dairy one to achieve that gooey consistency that you get with cheese!

Loaded Hasselback Sweet Potato

 

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Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

 

* Raw smoked gouda, mozarella cheese or even goat cheese would go well with this in lieu of the vegan cheese. Also, to substitute for the Flavorgod seasoning if you dont have it, use 1 tsp garlic powder + ½ tsp onion powder + ½ tsp paprika + ¼ tsp salt + ½ tsp black pepper.

Author: Jenny

Recipe type: Main DIsh

Serves: 2

Ingredients

• 2 large sweet potatoes
• 1 tbsp garlic lovers Flavorgod seasoning (*substitutions above or any seasoning you prefer)
• ½ pound ground beef
• 4 slices of bacon, chopped
• 1 portobello mushroom cap, chopped
• ¼ cup sweet bell pepper, chopped
• 1 cup onion, chopped
• 2 tbsp ghee, melted
• 2 tsp parsley for garnish
• -----------------------------------------------
• For the Non-Dairy Cheese (if using):
• 1 tbsp ghee
• ¼ cup coconut milk
• 1 tsp tapioca starch
• 2 tbsp nutritional yeast
• ½ tsp onion powder
• ½ tsp garlic powder
• ⅛ tsp turmeric powder

Instructions

1. Preheat oven to 375F.
2. Prepare sweet potatoes by holding onto one end and with your knife perpendicular to the sweet potato, create thin slices (about 1cm) until about ¼" towards the bottom. Make sure the knife does not go all the way through so the sweet potato will remain intact. It should look like a mini accordion once you slice from one end to the other. Coat it with 1 tbsp of melted ghee and sprinkle 1 tsp of seasoning on it. Place it on a parchment lines baking sheet and bake it in the oven for 35 minutes.
3. Remove sweet potatoes from oven and coat with the remaining melted ghee making sure it reaches between each slice. It should start to fan out at this point so bake it for another 15 minutes.
4. Check it again and its ready once the exterior is lightly browned and the inside is soft. Set it aside while preparing the topping.
5. Prepare the topping by sauteing the ground beef and bacon on a cast iron pan over medium high heat until browned, about 5 minutes. Add portobello mushrooms, onions, bell peppers. Saute together with the beef and season with the remaining 2 tsp of seasoning. Cook until vegetables are soft. At this point, adjust the seasonings according to taste.
6. Spoon the ground beef mixture evenly on top of the cooked hasselback sweet potatoes. Top with your cheese of choice and return it to the oven to cook for 5 more minutes until the cheese melts.
7. Top with chopped parsley and let is rest for a few minutes before serving!
8. -------------------------------------------------------
9. (To make Non-Dairy cheese)
10. In a small saucepan over medium low heat, combine ghee, coconut milk, tapioca starch, nutritional yeast, onion powder, garlic powder and turmeric.
11. Whisk together until it starts to simmer. Once it has thickened, removed from heat and use like regular cheese.

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