I am proud to debut the second recipe from my upcoming cookbook. I put it to a vote among readers and this is the recipe that you all chose to see next! I don’t blame you. Chicken Fried Steak with Creamy Sausage Gravy was the the result of the first vote. I simply cannot wait for you to see the rest of the recipes in this book! The Primal Low Carb Kitchen Cookbook is now available wherever books are sold. Read more about the book and order it – Here. It has been receiving some amazing praise.
What can you expect from The Primal Low Carb Kitchen?
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- 85+ Low Carb, Primal and Gluten Free Recipes
- All easy to find, whole food ingredients
- Full page color photo for every recipe
- Nutritional analysis for each recipe
- Simple swaps for your favorite snacks
- Creative ways to maximize your grocery budget
- My kitchen must haves
- Seasoning and spice blends
- and much more…
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Reuben sandwiches are classic diner fare. I challenge you to walk into any greasy spoon diner and not immediately find a Reuben sandwich on their menu or specials board. The saltiness of the corned beef, combined with the sweetness of the Russian dressing and the acidity of the sauerkraut, is a flavor that I have never seen replicated in any other dish. I love to garnish this dish with some chopped green onions.
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Reuben Stuffed Sweet Potatoes with Russian Dressing
- Yield: 4 Servings
Description
Per Serving: Calories 1025, Fat 79g, Protein 55g, Carbohydrates 24g, Dietary Fiber 4g, Net Carbs 20g
Ingredients
For the Reuben Stuffed Sweet Potatoes
- 2 large sweet potatoes
- ¼ cup butter (½ stick)
- 1 tsp onion powder
- 1 tsp caraway seeds
- 2 tbsp olive oil
- 1 lb precooked deli style corned beef, chopped
- 1½ cups sauerkraut
- 3 cloves garlic, minced
- 4 slices Swiss cheese
- ⅓ cup Russian Dressing
- Chopped green onion, for garnish
For the Russian Dressing
- 1 cup mayonnaise
- ½ cup ketchup (reduced sugar, organic preferred)
- 2 tbsp spicy brown mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh dill, chopped
Instructions
For the Reuben Stuffed Sweet Potatoes
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat.
- Halve the sweet potatoes lengthwise. Place cut side up on the baking sheet. Top each sweet potato half with 1 tablespoon of the butter. Sprinkle with the onion powder and caraway seeds. Bake for 45 minutes to 1 hour.
- While the sweet potatoes are baking, heat a large skillet over medium heat. Heat the olive oil in the pan, then add the corned beef, sauerkraut and garlic. Sauté until heated through, about 10 minutes. Drain any excess liquid and lower the heat to low.
- When the sweet potatoes are finished baking, fork rake the top of them to loosen their flesh.
- Top each sweet potato with a heaping portion of the corned beef mixture. Top with a slice of Swiss cheese and drizzle with Russian dressing. Garnish with chopped green onion, if desired.
For the Russian Dressing
- In a large mixing bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, parsley, chives and dill. Mix until all ingredients are well incorporated.
Melanie says
Great gluten free alternative to a delicious classic! We've made it a couple of times now and love it!