Stuffed Sweet Potatoes, Many Ways

Stuffed sweet potatoes are the perfect cozy, healthy weeknight dinner. Here are four fun and flavorful ways to stuff them!


Stuffed Sweet Potatoes, Many Ways

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, a baked stuffed sweet potato is one of my go-to dinner solutions, especially for chilly fall nights when I’d rather stay inside than head out to dinner. To show just how much I love sweet potatoes, here are stuffed sweet potatoes – four ways!

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.

Each of these four stuffed sweet potato recipes is simple and full of flavor. 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!

Stuffed Sweet Potatoes, Many Ways Stuffed Sweet Potatoes, Many Ways

1. Greek-ish Stuffed Potato

This stuffed 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, lemon, and dolloped a tzaziki-like yogurt sauce on top.

Greek Salad Stuffed Sweet Potato

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!

Taco Stuffed Sweet Potato

3. Curry Spiced Sweet Potato

While your sweet potatoes are baking, roast the chickpeas for this recipe. I like to roast a whole can, 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 stuffed sweet potato recipe has a yogurt sauce that’s similar to the one in recipe #1 – instead of herbs, stir in turmeric.

Curry Spiced Stuffed Sweet Potato

4. Fall Harvest Salad Stuffed Sweet Potato

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!

Fall Harvest Stuffed Sweet Potato

Ok, that’s it! If you have favorite sweet potato stuffings – please share!

For more delicious sweet potato recipes, check out the sweet potatoes tab in our recipe index!

Stuffed Sweet Potatoes, Many Ways
 
Cook time
Total time
 
Stuffed Sweet Potatoes are so fun & delicious for a cozy weeknight dinner! Choose 1 of 4 filling options to make quick, easy, vegetarian, flavor-packed potatoes.
Author:
Serves: 2 to 8
Ingredients
  • 2 to 8 sweet potatoes (each variation will stuff 2 potatoes)
  • Filling: choose from the four recipes below
Instructions
  1. 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.

Greek-ish Filling
 
A light Greek-inspired quinoa salad packs stuffed sweet potatoes with protein and bright lemon flavor.
Author:
Serves: filling for 2 sweet potatoes
Ingredients
  • 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
tzaziki sauce:
  • 3 ounces Greek yogurt
  • 2 tablespoons chopped dill and/or chives
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon extra-virgin olive oil
  • ½ garlic clove, minced
  • ¼ teaspoon sea salt
Instructions
  1. 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 overseason my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.
  2. Make the sauce. In a small bowl, combine the yogurt, dill, lemon juice, olive oil, garlic, and salt. Chill until ready to use.
  3. 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 a scoop of sauce. Serve with the remaining sauce on the side.

Sweet Potato Burrito Filling
 
This Mexican-inspired salad makes a perfect filling for stuffed sweet potatoes. One of my go-to weeknight dinners. Vegan.
Author:
Serves: filling for 2 sweet potatoes
Ingredients
  • 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
quick guac:
  • 1 small avocado
  • 2 teaspoons fresh lime juice, or to taste
  • ¼ teaspoon sea salt, or to taste
Instructions
  1. 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.
  2. Just before serving, make the guac: Use the back of a fork to mash together the avocado, lime juice, and salt.
  3. 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.

Curry Spiced Filling
 
This yummy curry-spiced filling makes the coziest healthy dinner inside stuffed sweet potatoes!
Author:
Serves: filling for 2 sweet potatoes
Ingredients
  • 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
turmeric-yogurt sauce
  • 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
Instructions
  1. 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.
  2. Make the sauce: In a small bowl, combine the yogurt, lemon juice, olive oil, garlic, turmeric, and salt. Chill until ready to use.
  3. 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.
  4. 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.
  5. Save extra chickpeas for snacking.

Fall Harvest Filling
 
My favorite filling for stuffed sweet potatoes, this tangy and bright fall salad is full of crunch and flavor.
Author:
Serves: filling for 2 sweet potatoes
Ingredients
  • 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
Instructions
  1. 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.
  2. 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!

14 comments

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Rate this recipe (after making it):  

  1. I love sweet potatoes and eat them stuffed all the time (even for breakfast with yogurt and fruit!). Love these ideas, especially the Greek-ish flavors!

  2. Olivia
    11.13.2017

    I love these! A sweet potato slathered in hummus (with sprouts on top if I have them around) is my go to quick dinner, and these look like great ways to add variety!

  3. Mahhkk from mahhkk.com
    11.13.2017

    Sweet potato burrito?! Yes please!

  4. Maria
    11.13.2017

    I love them all!

  5. gerry speirs
    11.14.2017

    All are amazing but that burrito one is waving at me!!

  6. Sarah Moore
    11.14.2017

    I’m still reeling from my first encounter with sweet potatoes and marshmallow, over ten years ago. Sweet potato (kumera) is a culturally important food in New Zealand, where I’m from. To walk in to find my cousins destroying the only thing this vegetarian could eat for Christmas dinner (stuffing and other vegetables are all cooked in with the turkey)… I was aghast.

  7. Susan
    11.14.2017

    You’ve got some great ideas here (I like all but the harvest). What would make them even better is to use purple sweet potatoes, which have more nutrients and are even tastier than regular sweet potatoes (I get mine at my local Sprouts store). The purple ones put sweet potatoes over the top for me.

  8. Lexi from lexiscleankitchen.com
    11.14.2017

    SO in love with these!!!! Perfect dinner!

  9. Vivian from tinyteathings.blogspot.com
    11.14.2017

    Yum!!!! The greek style one especially sounds just delicious! The sweet potato is so versatile.

    tinyteathings.BlogSpot.com

  10. Erin
    11.14.2017

    I must try all of these, starting with that curry spiced one!!

  11. This is proof that one can NEVER get tired of sweet potatoes!!

  12. Heather S Christo
    11.15.2017

    Sweet potatoes are a favorite of mine, and stuffed they are irresistible!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.