Asian Steak Stuffed Potatoes

I try not to be too long winded in my blog, but today I have a story for you. I've decided for the sake of keeping it short and peaking your interest, I am going to make this a two part story. So I hope you come back tomorrow for part two...

Part One
I have been bad at blogging lately, partially because of being busy. But there is another reason, and I feel I need to explain. The story actually starts back last August... After going to my yearly doctor's appointment, I found out that I have hypothyroidism. So I started taking medication and very quickly started feeling better. Then in January, as I started working out more and eating healthier, I started feeling tired all the time again. My visit back to my doctor in February came and went with no explanation of my returned fatigue. Then about a month ago, my friend Marisa recommended this book to me. Well, with knowledge comes responsibility... (to be continued) Click for Part 2


Asian Steak Stuffed Sweet Potatoes
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2 small sweet potatoes
1 1/2 lb. sirloin steak, thinly sliced
1/4 c. soy sauce
2 T. rice vinegar
2 T agave nectar
1 T. sesame oil
1 t. ginger, freshly grated
1 clove garlic, smashed
2 T. butter
1/3 c. half and half
Salt and pepper

Pierce sweet potatoes multiple times with a fork. Bake in 400 degree oven on a baking sheet until cooked through, about 1 hour. Mix together soy sauce, rice vinegar, agave, sesame oil, ginger and garlic. Marinade steak for at least 30 minutes. In large skillet, cook steak with marinade for 5-6 minutes. When sweet potatoes are cooked through, split the top of the potatoes and scoop out the inside. Mash sweet potatoes with butter, half and half, salt and pepper. Stuff mashed sweet potatoes back in skins and top with steak and marinade.