Caveman Inspired Stuffed Sweet Potatoes

I got a droolworthy email from George Bryant, the brains behind  the other day and I just knew that I had to make my spin on this for my family! Click the links….it’s ok, I’ll wait. It’s totally worth it!

Now that your salivary glands are on high alert…here’s my spin!

Now, to be completely honest, the only person in the house that I was absolutely certain would enjoy this is me. And yes, selfish me made it anyway! *insert evil laugh here*

I know Big J does NOT enjoy sweet potatoes like AT ALL, so I knew that the “stuffing” would have to be able to stand on it’s own.

What I used:

  • 4 sweet potatoes (next time I’ll make 6)
    • bake beforehand to save time
  • Coconut oil
    • just keep the tub out
  • 1/2 Butternut squash (just the neck. I am using the “bowl” end for something else)
    • peeled and cut into 1/4″ cubes
  • 1/2 Red onion
    • finely diced
  • Green pepper
    • cut into 1/4″ pieces
  • 1/2 Fuji apple
    • cut into 1/4″ cubes
  • 1/2 Cup dried cranberries
  • Bacon (your call on how much. I used about 1/3 pound)
    • I use scissors to cut directly into the pan when ready
  • 1 pound ground turkey
  • 1 bunch kale
    • chopped, discard only the very end of the stems


If you didn’t pre- cook your sweet potatoes, crank your oven up to 400 degrees,  place your washed and poked sweet potatoes on a foil lined baking sheet. Sprinkle with salt and shove ’em into that oven while you’re getting everything else done.

While they’re cooking, start your stuffing

Melt some coconut oil in a heavy pan over medium-ish heat

Saute the red onion until it’s soft and nearly translucent. Season with salt and pepper (for this particular dish, I don’t mind if the onions get “overcooked” because they’ll disintegrate into the rest of the mix, therefore undetectable by little P)

When the onions start to brown a bit on the edges I add the bacon to the pan. This actually takes the longest time.

Add the cubes of squash to the mix and stir. Toss in the cranberries. Again, season with salt and pepper. Cook until the squash is almost soft. About fork tender like a potato.


While that is happening, start to brown the ground turkey in a separate pan. Season with salt, pepper, and sage.


Transfer the squash, onion, bacon mixture to a baking sheet and spread evenly.

Place under the broiler and KEEP AN EYE ON IT OR THAT SHIT WILL BURN!!!!

In the now empty squash, bacon, onion pan;

Add another tablespoon of coconut oil when that’s melted toss in the green pepper and fuji apple. Yup, you guessed it: season with salt and pepper.

After a couple minutes you’ll start to see some lovely browning happening on the apples, add the chopped kale to the pan. It won’t look like it’ll all fit, but I promise it’ll wilt down into a manageable amount! Stir carefully so you don’t fling your veggies all over the kitchen.


When the oven is hollaring at you that the bacon is perfectly cooked and the squash has caramelized nicely, carefully take it out of the oven and add it back into the original pan with the peppers and apples, and kale.


Once the turkey is nicely browned incorporate that into the rest of the mixture. Continue cooking until the kale is softened and continue stirring until everything is evenly mixed.

Place each sweet potato on a plate, slice down the center and squeeze the ends to open up the middle.

Spoon your filling into each sweet potato, serve and smile as you hear the sound of your family enjoying each and every single bite. Watch out! They’re likely to go back for seconds!

Make sure you make a plate for yourself or you may not get one!!


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