Kimchi-Stuffed Japanese Sweet Potatoes with Savory Pork}

Kimchi-Stuffed Japanese Sweet Potatoes with Savory Pork

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Ingredients

  • 4 Japanese Sweet Potatoes 

  • 1 lb ground pork 

  • 2-inch piece of fresh ginger, finely grated 

  • 2 cloves garlic, minced 

  • 1 tsp sea salt

  • Black pepper to taste 

  • 1/2 tsp onion powder 

  • 1 tbsp coconut aminos 

  • 2 tsp sesame oil

  • 1/3 c sour cream 

  • 2 tsp lime juice, freshly squeezed 

  • ½ tsp lime zest 

  • 2 scallions, thinly sliced 

Time to channel your inner grandma and embrace the art of slow cooking with a modern, gut-friendly twist! This dish takes you back to a time when meals were simple, nourishing, and packed with love. Japanese sweet potatoes bring their sweet, nutty flavor and creamy texture to the table, perfectly balancing the spicy tang of Olive My Pickle’s Classic Kimchi.

Add in savory pork, hints of fresh ginger, and a drizzle of lime-infused sour cream, and you’ve got a meal that’s equal parts satisfying and good-for-your-gut. It’s the perfect blend of crunchy kimchi, creamy potatoes, and warm spices –a dish that feels indulgent while feeding your microbiome.

Instructions

  1. Preheat your oven to 375 F and wash the Japanese sweet potatoes. Place them whole, directly on the oven rack and bake for 50 to 60 minutes, or until tender.  

  2. Heat a pan over medium heat and add the pork. Use a spatula to break it up into small pieces and cook until browned, about 6 to 8 minutes.  

  3. Slice the scallions and separate the dark green from the white and light green portion. Set the dark green aside for garnishing. 

  4. Once the meat is browned, add sea salt, pepper, onion powder, coconut aminos, sliced light colored scallion pieces, garlic and grated ginger. Continue cooking for another 3 to 4 minutes. 

  5. Remove the pork from heat and add the sesame oil.  

  6. In a small bowl, whisk together the sour cream, lime juice, and lime zest.  

  7. Once the potatoes are done, allow them to cool for a few minutes and then slice open lengthwise. Top each with the pork, then spoon ¼ c kimchi on top, drizzle with the sour cream sauce, and sprinkle on the sliced scallions.