Stumped for healthy dinner ideas? Make stuffed sweet potatoes! These 4 stuffed sweet potato recipes are all easy, cozy, delicious, and fun!
For so many years, I didn’t think I liked sweet potatoes. It turns out, I LOVE sweet potatoes and I don’t like marshmallows (which is how they were always served to me growing up). These days, stuffed sweet potatoes are one of my go-to dinner solutions, especially for chilly nights when I’d rather stay inside than head out to dinner. They’re cozy, filling, and easy to make. Plus, the sweet potato acts as a canvas for whatever you’re craving. In the mood for Mexican? Stuff yours with black beans and cumin-spiced cabbage. Craving Greek food? Fill it with quinoa tabbouleh!
I’m sharing my 4 favorite fillings for stuffed sweet potatoes below. Each stuffed sweet potato recipe is simple and full of flavor. This post is in partnership with Wolf as part of their Reclaim the Kitchen Initiative. The goal with Reclaim the Kitchen is just how it sounds – we’re trying to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with family (or in our case, a loved one and the dogs!) preparing and enjoying a meal together. It’s fun to chit chat about your day while cooking and eating simple, delicious food. Side note: sweet potatoes (not the fillings) are a healthy treat for dogs too.
Whether one of these sparks an idea for an easy dinner tonight or motivates you to plan a potato party – I hope you’re inspired to get cozy in your kitchen this week!
How to Make Stuffed Sweet Potatoes
The first step in making stuffed sweet potatoes is baking the potatoes. Here’s how I do it:
- Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.
- Use a fork to poke holes into the sweet potatoes, set them on the baking sheet
- Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
Unlike regular baked potatoes, you don’t need to wrap sweet potatoes in foil. Baking them without foil creates a a delicious puffed up skin and allows the baked sweet potato to caramelize around the edges, which gives it more flavor.
How long to bake sweet potatoes depends on the size of your potato, so check them around 40 to 50 minutes. When you can easily pierce them with a fork, they’re done.
You can do this step ahead of time, as baked sweet potatoes will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and stuff your potatoes when it’s time to eat!
My 4 Favorite Fillings for Stuffed Sweet Potatoes
1. Greek-ish Stuffed Sweet Potatoes
This sweet potato is Jack’s favorite of the bunch (we’ve eaten a LOT of stuffed sweet potatoes this week). My inspiration for this one is (loosely) a Greek salad. I made a tangy herbed quinoa salad with red onion, dill, and lemon, and I finish it with a dollop of tzatziki sauce.
2. Sweet Potato Burrito
This is the recipe for stuffed sweet potatoes that I make the most often. Mix black beans with chili powder, shredded cabbage, olive oil, and lime juice. Top it with a scoop of salsa and what I like to call “quick guac,” which is the fastest guacamole you can make – just use the back of a fork to mash the avocado with a bit of lime and salt. Top it on the potato and dig in!
3. Curry Spiced Stuffed Sweet Potatoes
While your sweet potatoes are baking, roast the chickpeas for this recipe. I like to roast a whole can, because even though we won’t use that many in the stuffed sweet potatoes, they make a great snack for later. You can also use fresh chickpeas, as long as they’re pre-cooked. This recipe has a yogurt sauce that’s similar to the one in recipe #1, but instead of herbs, stir in turmeric.
4. Fall Harvest Salad Stuffed Sweet Potatoes
One of my favorite fall salads is a shaved Brussels sprout salad with radishes, apples, cranberries, feta, and a really bright apple cider vinaigrette. Here, I took that salad and stuffed it into a potato. Keep this one in mind next month when you’re trying to use up T-giving leftovers!
Ok, that’s it! If you have favorite stuffed sweet potato filling, please share it in the comments!
If you love these stuffed sweet potatoes….
Try these sweet potato fries, sweet potato tacos, sweet potato noodles, or this sweet potato quinoa bowl next!
Baked Sweet Potato Recipe
- 2 to 8 sweet potatoes (each variation will stuff 2 potatoes)
- Filling: choose from the four recipes below
- Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
- ½ cup cooked quinoa
- ½ cup finely chopped spinach
- 2 tablespoons crumbled feta
- 2 tablespoons chopped red onion
- ½ teaspoon extra-virgin olive oil, more to taste
- 1 teaspoon fresh lemon juice
- ¼ clove minced fresh garlic
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- dollops of Tzatziki Sauce
- Make the filling: In a medium-small bowl, mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste. (I like to slightly over-season my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.
- Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with scoops of tzatziki.
- 1 cup shredded red cabbage
- ½ cup cooked black beans
- a few slices of serrano or jalapeño pepper
- 1 tablespoon toasted pepitas
- ½ teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt
- ¼ cup salsa, for serving
- 1 small avocado
- 2 teaspoons fresh lime juice, or to taste
- ¼ teaspoon sea salt, or to taste
- Make the filling: In a medium-small bowl, mix together the cabbage, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. (I like to slightly overseason my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.
- Just before serving, make the guac: Use the back of a fork to mash together the avocado, lime juice, and salt.
- Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa on the side.
- 1½ cups cooked chickpeas, drained and rinsed (makes extra)
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- ½ teaspoon curry powder
- 4 large kale leaves
- ¼ cup chopped cilantro
- 3.5 ounces Greek yogurt
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- ½ clove minced garlic
- ¼ teaspoon turmeric or curry powder
- ¼ teaspoon sea salt
- Make the filling: While the sweet potatoes bake, spread the chickpeas on a separate baking sheet, drizzle them with olive oil and pinches of salt and pepper, and roast for 25 minutes or until golden brown and crispy around the edges. Remove the chickpeas from the oven and while they are still hot, toss them with the curry powder. Set aside until ready to use.
- Make the sauce: In a small bowl, combine the yogurt, lemon juice, olive oil, garlic, turmeric, and salt. Chill until ready to use.
- Just before the sweet potatoes are done, place the kale leaves into the oven on the same baking sheet and cook for 2 to 3 minutes, or until wilted. Remove, chop, and set aside.
- Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Stuff with some of the chickpeas, the chopped kale, and the cilantro. Top with a scoop of sauce and serve with the remaining sauce on the side.
- Save extra chickpeas for snacking.
- 12 Brussels sprouts, coarsely shredded
- ½ gala apple, diced
- 1 radish, sliced into matchsticks
- ¼ cup crumbled feta
- 1 tablespoon chopped dried cranberries
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt, more to taste
- freshly ground black pepper, to taste
- Make the filling: In a medium bowl mix together the Brussels sprouts, apple, radish, feta, cranberries, olive oil, apple cider vinegar, salt, and pepper. Season to taste. I like this one to really pop with the vinegar so that the flavors stand up to the whole sweet potato. Also, this is the only potato without a sauce, so make sure your salad filling is not dry.
- Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Scoop in the filling and season to taste.
Special thanks to Wolf for partnering on this post!
Have never commented on a recipe before but the Fall Harvest topping on a baked potato had me running to my laptop ……..thank you for something different that is not only delish but healthy too …..at age 80 I am running out of new ideas and now you have given me 4 to begin with (-: ….thank you! …….
I’m so glad you loved it! I hope you enjoy more of the recipes 🙂
I made the Baked Sweet Potato with Fall Veggies. I added slivered almonds too. It was absolutely delicious! There are no leftovers.
I’m so glad you loved it!