Twice Baked Peach Pork Stuffed Sweet Potatoes

Happy September 9th, pumpkins! (is it too early to start calling y’all that? Nah.)

This morning it is rainy and cooler in Waco, Texas…and I’m a happy girl. Finally there’s a break in this humid stuffy weather and it feels like the season is changing! Glory glory glory.

Photo Sep 02, 4 21 10 PM

Did y’all see this on my Instagram? My dear friend who lives in Utah sent this seasoning to me this week (just because!) and we made it with chicken this weekend. Lordy…people, if you have a Trader Joe’s near you and have been bored recently with how you’ve been seasoning your chicken or meat, get you some of this stuff!! My husband said it was the best chicken I’ve ever made!

Okay, I’m switching gears here.

So I’ve been thinking a lot about eating healthy. I have a good friend who I meet with once a week, and we keep each other accountable to eating healthy. A lot of times in the beginning of our friendship, we would meet & really get confused as to how much we should be eating, what we should be eating, when we should be eating, blah blah blah, you get the picture.

That’s when it clicked and I realized the number one factor in your diet that’s preventing your health & fitness goals.

Ready for what that factor is?


That’s it. Stress.

So many times we stress out so much about what we should be doing, how we should be eating, following certain rules and guidelines to a T, yet we never see results or feel any better. I believe that stressing out about our health & fitness, while we feel like it’s helping us in the (very) short run, is actually sabotaging our health & fitness in the long run.

I find when I stop stressing so much about what to eat or what to do in my workouts, then I am more free, more happy, can focus on other things like my husband and family, and honestly end up healthier anyway.

I wanted to bring this up really because God put it on my heart. I don’t know if any of you relate to this at all (feel free to comment below!) but I just want to tell you today that it’s not God’s heart for you to be stressed about your health, fitness, and getting it perfect. Here’s some good, simple guidelines to follow: Move daily, nourish your body every chance you get, & be happy. I think that is the key to true health & wholeness.

So…be free to live that ^ way today, tomorrow, the rest of the week!

Photo Sep 03, 7 06 04 PMThis recipe was one of those put-together-everything-I-have-in-the-fridge-and-make-a-meal-somehow recipes. [Aren’t they all, though?] It turned out fantastic and my husband really loved it! the flavor combinations are crazy and FANTASTIC…a little spicy, a little sweet, a little sultry & roasted… trust me- you WANT to try this recipe! Great for all those peaches that are about to go bad!
Photo Sep 03, 7 06 24 PM

Twice Baked Peach Pork Stuffed Sweet Potatoes
Serves 4

  • 4 small sweet potatoes, baked
  • 1 lb lean ground pork
  • 2 small peaches
  • 1 8-oz can diced green chiles
  • 1 tbsp minced garlic
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • Salt & Pepper


  1. If you haven’t already baked your sweet potatoes, bake them until they are soft! (I poke holes in mine, wrap them in a paper towel, and zap them in the microwave for 6 1/2- 7 minutes)
  2. Heat up a large pan over medium-high heat, add a little bit of cooking oil or vinegar to the pan. Add the pork to the pan and break up with a spatula.
  3. Chop the peaches into small pieces, and once the pork is almost cooked through, add peaches, the can of green chilies, and garlic to the pork. Mix well.
  4. Sprinkle the spices over the meat mixture and mix until combined. Lower the heat to low and let simmer.
  5. Cut each sweet potato in half, and scoop out the insides of the sweet potato into the pan with the peach & pork mixture, leaving a small amount of sweet potato in the skins so that it has some structure. Continue with all the sweet potatoes, and put the skins in a deep baking dish.
  6. Mix and mash up the sweet potatoes with the pork and peach mixture until well incorporated. Scoop the mixture into the potato skins. They should be tall– almost overflowing.
  7. When you’ve filled all the potato skins, place the pan in the oven and turn on the broiler. Let broil for 10-14 minutes, or until the tops of the potatoes are crisped and almost burnt. Remove and let cool. Enjoy!

Photo Sep 03, 7 05 49 PMBe inspired,



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