1large sweet potato(my favorite is the white flesh one)
1tspextra virgin olive oil or avocado oil
2hot dogs, cooked(preferably nitrate- and nitrite-free)
your favorite toppings
Instructions
Preheat oven to 400f degrees and prep a baking sheet with parchment paper.
Cut sweet potato in half lengthwise and eyeball the length of your potato, mine were particularly large so I cut one of the tips off to match the size of my hot dogs.
Spray or drizzle potato with oil and bake flesh side down on the bottom rack for approx. 30 minutes or until cooked in the middle, flipping them over mid-way.
When cool enough to handle, scoop out some of the center potato (and eat it!), just enough so the hot dog and toppings will fit, but leave some of the middle so it's sturdy.
Pile in your hot dogs and toppings as you wish! Serve and enjoy.
Notes
Condiment Options:I like Primal Kitchen Unsweetened Ketchup and Mustard (skip for AIP*) with Applegate Organics hot dogs.AIP beet ketchup option here.*