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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

55 min.

70 min.



MEATY Stuffed Sweet Potatoes with a Muscadine Mizuno Salad

Eating healthy doesn't have to be a drag. Choosing ingredients that are filling, but low in sugar, salt and high in nutrients can be easy. Try this stuffed sweet potato and mizuno salad together, you won't go hungry again!


Meaty Sweet Potatoes:
2 sweet potatoes or yam, holes poked throughout with a fork
2 tablespoons bacon (2 strips of turkey bacon)
2 tbsp. of minced sage leaves
½ large white onion, diced
½ pound ground turkey (or more, if you would like)
1 teaspoon minced garlic
½ teaspoon cayenne pepper
salt and pepper, to taste
Optional: Hot Sauce of your choice
Muscadine and Mizuno Salad:
10-12 Muscadines sliced in half and deseeded
1/4 onion (sliced into 1 inch half-moons slithers)
3 tablespoons sherry vinegar
1 tablespoons honey
2 tablespoons olive oil
2 cups of mizuno salad greens (or other mixed greens)
salt & pepper
Cucumber-chives topping: 1/2 small cucumber chopped with mined chives.


1Set oven to 425 degrees to preheat. Makes sure you have poked many holes into each potato with a fork. Wrap both sweet potatoes in foil. Once oven is heated, place potatoes into oven on the top rack. Let cook for 40 minutes.
2Salad: Whisk together all the dressing ingredient, set aside. Add the onion to the mix and allow to marinate for 15 minutes. Add the mizuno to a large salad bowl and toss. Divide salad between two plates and garnish with gooseberry halves, sea salt, and cracked pepper. Place in the salad bowl with saran wrap on top and wrap the two plates. Place both in the refrigerator to chill.
3In a large cast iron skillet or frying pan, add your two strips of bacon, cook on medium heat until crispy. Remove and place on a plate with a paper towel to absorb extra oil.
4In the same skillet, keep hot and add minced garlic cloves to the pan then add the onions.Once onions are translucent, add ground turkey and break up with a wooden spoon. While the turkey is cooking,sage, garlic, and cayenne pepper to the meat and mix.Add the crispy pieces of back back to mixture, remove from heat.
5When sweet potatoes are done and removed from the heat. Carefully, open the foil/potato with a sharp knife. Let the steam rise out for a couple minutes, add a little olive oil and salt over the inside flesh. Then place 3-4 spoonfuls of the meaty mixture into each potato. Top with chopped cucumber-chives.
6Serve with chilled plates of salad,drizzle on tbsp. of dressing over each salad.