Grilled Pecan Pie Stuffed Sweet Potatoes
Cookout Week 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!
This week, we are also hosting a HUGE giveaway thanks to our generous Cookout Week sponsors. Enter below to win. Here’s what one lucky reader will receive:
- Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
- A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
- A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
- Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
- 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.
That’s a prize pack worth over $750!
To enter, follow our sponsors and bloggers on social media by entering your information below:
a Rafflecopter giveaway
I’m personally kicking off Cookout Week with an incredible side dish, Pecan Pie Twice Baked Sweet Potatoes. Depending on what side of the fence you’re on, white potatoes may not be a part of your Paleo diet. Some people don’t include them in their diets, because the majority of white potatoes are GMO or they may not react well to them. So, regular twice baked potatoes might now be a great option for you but sweet potatoes are fair game and you’ll definitely want to give these a shot!
As part of Cookout Week, I was sent several products for free to use in my recipe creations this week. Chef Shamy sent me a package of two of their flavored butters and I’ve used their vanilla bean flavor in this dish. It’s topped with a crunchy, pecan topping and would be the BEST holiday dish as well as the perfect side to any grill-out! I must remember to repost this recipe in a few months at the start of the holidays! Somebody send me a reminder! 😉
You’re in for a treat this week as I’ll be posting 5(!) new recipes over the next few days and I’m so excited about that! If you’re interested in seeing other Cookout Week themed recipes, please check out some of my fabulous co-bloggers below! They may not all be Paleo or Whole30 approved recipes but will definitely create some inspiration for your own meal plans this summer. Check them out! And while you’re at it, sign up to win these amazing prizes!
- 4 large sweet potatoes
- ½ cup Vanilla flavored butter or ghee (see note), divided
- 2 tsp vanilla extract
- ¼ cup maple syrup, divided
- 2 tbsp pumpkin pie seasoning (I used Trader Joe’s)
- 2 T almond flour
- 1 C chopped pecans
- ¼ cup coconut milk
- Preheat oven to 350 degrees.
- Pierce skin of sweet potatoes and place in a 9x13 baking dish. Bake uncovered for 45 minutes or until potatoes are tender.
- While potatoes are baking, make streusel topping. Combine ¼ cup butter, vanilla extract, 1/8 cup maple syrup, 1 T pumpkin pie seasoning, almond flour, and pecans together in a small bowl. Stir to combine until rough crumble forms. Set aside.
- Once potatoes are done, cool slightly until able to handle without burning your hands! Scoop insides out (don’t scoop all of flesh out or they’ll fall apart) and place in a mixing bowl. Add the rest of your butter, maple syrup, seasoning, and the coconut milk to the potatoes and whip until combined. Pipe filling back into sweet potato shells. Top with crumble and continue to bake in 350 degree oven for an additional 45-60 minutes or until topping is lightly brown. Serve warm.