This dinner was amaaaaazing. I had it a couple of weeks ago and I couldn’t get enough of it.
Now, when I say “I couldn’t get enough of it”, I mean that the hubby was at work late so I made dinner for two and put the other half in the fridge for leftovers. Well, I ate those leftovers the very next day as my lunch. Hubby never even got a chance to try it. He said, “Oooo, what’s that?” And I said, “Uhhh…there’s none left. Sorry.” (not sorry)
I won’t make you wait any longer…
2 white sweet potatoes, scrubbed clean and poked with a fork a few times
1/2 pound ground beef
1 cup cabbage, sliced into thin strips
1/4 cup scallions, diced
2 slices cheddar cheese
1 tbsp. coconut oil
salt and pepper to taste
Preheat the oven to 400F and bake your white sweet potatoes for about an hour, or until you can easily poke a fork through them. In the meantime, melt the coconut oil in a pan over medium heat and cook the ground beef. Once it is mostly browned, add the cabbage and scallions. Dash with salt and pepper, to taste.
Once the potatoes are done, let them cool to the point that you can touch them without burning yourself. Slice them down the middle and spread the two halves apart to stuff them. Stuff the potatoes with the ground beef, cabbage, and scallion mixture. Top with the organic cheddar cheese slices and return to the oven for 10 minutes, or until the cheese has melted.
Serve with mustard dipping sauce.
Mustard Dipping Sauce
Combine 1/4 cup mayo with 2 tablespoons whole grain mustard and 1 teaspoon dijon mustard.