Shawn Johnson's The Body Department - Brussels Sprouts and Pecan Stuffed Sweet Potatoes
Sasha Mitchell

Brussels Sprouts and Pecan Stuffed Sweet Potatoes

Thanksgiving may be a distant memory, but I still crave warm and nutritious comfort foods. Cue my sweet potatoes stuffed with roasted brussels sprouts and hearty pecans. True to Kale With Love form, this unique dish is basic and easy, yet healthy and satisfying.

Ingredients (Serves 4):
– 2 large sweet potatoes or yams
– about 12 brussels sprouts, rinsed and quartered
– 1/2 cup pecans (I prefer raw organic)
– 4 tablespoons high quality extra virgin olive oil
– sea salt and fresh ground black pepper to taste

– Wash the sweet potatoes, and pierce skin several times with a fork.
– Bake the potatoes at 400 degrees for 45 minutes to 1 hour, until a knife can easily be inserted into them.
– When the potatoes are about 20 minutes from being done, toss the brussels sprouts with olive oil, salt, and pepper, and place on a baking sheet in the 400 degree oven for 15-20 minutes. Remove when the leaves just begin to brown and turn crispy.
– Slice the baked potatoes in half lengthwise, and use a fork to lightly soften up the insides.
– Toss the brussels sprouts with pecans, and place a quarter of the mixture on top of each open-faced potato half.
– Optional: sprinkle the tops with a bit more olive oil, sea salt, and pepper. Impress your friends with this one at the next dinner party!

*This recipe was originally published on Sasha Mitchell’s Kale With Love. For more from Sasha visit

Ever since I was diagnosed with Celiac Disease at age 15, I have been creating my own alternative cuisine. Now, 26, I know from experience that incorporating more of these real foods into my day increases my energy levels, makes my skin literally glow, and creates a sense of balance in my mind. A nutritiously-dense diet, regular exercise, and fun are the keys to feeling my most vibrant, and these ke…

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