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Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

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Why You’ll Love This Recipe

Stuffed Sweet Potatoes are a wholesome, hearty, and endlessly customizable meal that brings together creamy roasted sweet potatoes with savory, flavorful fillings. Whether you load them with protein, veggies, or cheesy goodness, they make a satisfying main or side dish that’s naturally gluten-free and packed with nutrients. Perfect for weeknight dinners, meal prep, or even a cozy brunch option!

Ingredients

Stuffed Sweet Potatoes this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium sweet potatoes
olive oil
salt and black pepper

Suggested Fillings (Choose your favorites):
black beans
corn
sautéed spinach or kale
quinoa or rice
shredded chicken or ground turkey
cheddar or feta cheese
sour cream or Greek yogurt
avocado or guacamole
chopped tomatoes or salsa
green onions or cilantro

Directions

  1. Roast the Sweet Potatoes:
    • Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick each one several times with a fork.
    • Rub with olive oil and sprinkle with salt. Place on a baking sheet and roast for 45–60 minutes, or until tender and easily pierced with a fork.
  2. Prepare the Fillings:
    • While the sweet potatoes are roasting, prepare your desired fillings. Warm up beans, cook grains, sauté veggies, or shred pre-cooked chicken.
  3. Assemble the Stuffed Potatoes:
    • Once roasted, let the sweet potatoes cool slightly. Slice each one down the middle and gently fluff the insides with a fork.
    • Add your fillings and toppings, layering flavors and textures to your liking.
  4. Serve:
    • Serve warm with optional garnishes like a dollop of sour cream, avocado slices, or fresh herbs.

Servings and Timing

This recipe serves 4.
Preparation time: 10 minutes
Roasting time: 45–60 minutes
Total time: 55–70 minutes

Variations

  • Tex-Mex Style: Fill with black beans, corn, salsa, cheddar, and avocado.
  • Mediterranean: Stuff with quinoa, spinach, feta, and sun-dried tomatoes.
  • BBQ Chicken: Add shredded BBQ chicken, coleslaw, and a sprinkle of cheese.
  • Breakfast Style: Top with sautéed greens, scrambled eggs, and a little hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in the oven at 350°F or microwave until heated through.

Stuffed Sweet Potatoes

FAQs

Can I make these ahead of time?
Yes, roast the sweet potatoes and prep fillings ahead. Assemble and reheat when ready to serve.

Can I use white sweet potatoes?
Absolutely! White or Japanese sweet potatoes work well, though they’re slightly less sweet.

Are these good for meal prep?
Yes! Prep several roasted potatoes and store toppings separately. Assemble fresh for each meal.

Conclusion

Stuffed Sweet Potatoes are a delicious, nutritious, and easy-to-make meal that works for any time of day. With endless filling options and natural sweetness from the roasted potatoes, this dish is both comforting and customizable. Whether you’re eating clean or just want something cozy and satisfying, these are sure to hit the spot!

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Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

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  • Author: cozykitcheneats
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Vegan
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Description

Nutritious and flavorful stuffed sweet potatoes filled with a savory black bean and vegetable mixture, topped with creamy avocado and a drizzle of lime for a healthy and satisfying meal.

Ingredients

Units Scale
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup canned black beans, drained and rinsed
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 avocado, diced
  • 1 tbsp lime juice
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce with a fork. Place on a baking sheet and bake for 45–50 minutes or until tender.
  2. While sweet potatoes are baking, heat olive oil in a skillet over medium heat. Sauté red onion for 3–4 minutes until soft, then add garlic and bell pepper. Cook for another 3–4 minutes.
  3. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat.
  4. Once sweet potatoes are done, let cool slightly, then slice open lengthwise and gently mash the flesh to create space for filling.
  5. Spoon the black bean mixture into the sweet potatoes.
  6. Top with diced avocado, a squeeze of lime juice, and garnish with chopped cilantro if desired.

Notes

  • Customize with toppings like salsa, Greek yogurt, cheese, or hot sauce.
  • Use canned corn or cooked quinoa for added texture and flavor.
  • These are great for meal prep and can be reheated in the microwave or oven.

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 320
  • Sugar: 9g
  • Sodium: 260mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 10g
  • Protein: 7g
  • Cholesterol: 0mg

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