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    Home » Recipes » Beef Recipes

    Published: Jun 3, 2015 · Last Updated: May 25, 2020 by Kyndra Holley

    Reuben Stuffed Sweet Potatoes with Russian Dressing

    This post may contain affiliate links

    1138 shares
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    Reuben Stuffed Sweet Potatoes - Gluten Free, Primal | Peace Love and Low Carb

    Reuben Stuffed Sweet Potatoes - Gluten Free, Primal |Peace Love and Low Carb

    Russian Dressing - Low Carb, Gluten Free | Peace Love and Low Carb

    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


    ★★★★★

    5 from 1 reviews

    • Yield: 4 Servings 1x
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    Description

    Per Serving: Calories 1025, Fat 79g, Protein 55g, Carbohydrates 24g, Dietary Fiber 4g, Net Carbs 20g


    Ingredients

    Scale

    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

    1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat.
    2. 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.
    3. 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.
    4. When the sweet potatoes are finished baking, fork rake the top of them to loosen their flesh.
    5. 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

    1. In a large mixing bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, parsley, chives and dill. Mix until all ingredients are well incorporated.

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Melanie says

      July 22, 2020 at 3:23 pm

      Great gluten free alternative to a delicious classic! We've made it a couple of times now and love it!

      ★★★★★

      Reply

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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