if (typeof lnl_watch_branding_height === 'function') { lnl_watch_branding_height(); } These stuffed sweet potatoes are a cozy, healthy, and delicious dinner! I share 4 easy filling options in the recipe, made with veggies, beans & more.
Stuffed sweet potatoes are one of my go-to healthy dinners, especially for chilly nights when I’d rather stay in than go out to a restaurant. They’re such an easy way to turn a simple baked sweet potato into a full meal. I cook it until it’s puffy and tender, then load it up with a flavorful filling made of vegetables, beans, grains, and more.
I’m always experimenting with different fillings for stuffed sweet potatoes, and I’ve found so many I love over the years that I couldn’t pick just one to share with you here. Below, you’ll find my four favorite stuffed sweet potato recipes, including a lemony Greek-inspired one, Southwest stuffed sweet potatoes, a curry-spiced chickpea filling, and a sweet and savory fall harvest variation.
Whether you try one or try them all, I hope you love these recipes as much as I do!
How to Make Stuffed Sweet Potatoes
No matter what filling you’re making, the first step in this stuffed sweet potato recipe 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 and set them on the baking sheet.
- Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
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.
Recipe Tip
You don’t need to wrap the 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.
My 4 Favorite Fillings for Stuffed Sweet Potatoes
1. Greek-ish Stuffed Sweet Potatoes
This sweet potato is Jack’s favorite of the bunch. 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.
Ways to change it up: Serve with hummus instead of tzatziki and skip the cheese for a plant-based version.
2. Southwest Stuffed Sweet Potatoes
This is the stuffed potato recipe 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 guacamole, and dig in!
Ways to change it up: Use a mix of beans and corn, or top the potatoes with a dollop of sour cream or Greek yogurt instead of guac.
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. I serve these with a simple curry yogurt sauce that I make by stirring curry powder into my basic garlic yogurt sauce.
Ways to change it up: Replace the kale with steamed broccoli or roasted cauliflower. This version is also great inside russet potatoes instead of sweet potatoes! See my baked potato recipe for baking instructions.
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.
Ways to change it up: Use pomegranate seeds instead of dried cranberries or shaved Parmesan instead of feta.
How to Store and Make Ahead
This recipe is great for meal prep!
On their own, the baked sweet potatoes keep in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in a 325°F oven or air fryer before stuffing and serving.
You can also make several of these filling options ahead of time. The Greek-ish, Southwest, and Fall Harvest fillings all keep well in an airtight container the fridge for up to 2 days.
I think the curry filling is best right after it’s made, as the chickpeas and kale have the best texture when they’re fresh. You can make the yogurt sauce ahead though. It keeps well for up to 5 days.
More Favorite Sweet Potato Recipes
If you love these stuffed sweet potatoes, try one of these healthy sweet potato recipes next:
Stuffed Sweet Potatoes, 4 Ways
Ingredients
- 2 medium sweet potatoes
Variation 1: Greek-Ish Stuffed Sweet Potatoes
- ½ cup cooked quinoa
- ½ cup finely chopped spinach
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped red onion
- ½ teaspoon extra-virgin olive oil, plus more to taste
- 1 teaspoon fresh lemon juice
- ½ small garlic clove, minced
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Tzatziki sauce, for serving
Variation 2: Southwest Stuffed Sweet Potatoes
- 1 cup shredded red cabbage
- ½ cup cooked black beans
- Sliced serrano or jalapeño peppers
- 1 tablespoon toasted pepitas
- ½ teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt
- Guacamole, for topping
- Salsa, for serving
Variation 3: Curry-Spiced Stuffed Sweet Potatoes
- 1½ cups cooked chickpeas, drained, rinsed, and patted dry
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ teaspoon curry powder
- 4 large kale leaves
- ¼ cup chopped fresh cilantro
- 1 recipe Garlic Yogurt Sauce, mixed with ½ to 1 teaspoon curry powder
Variation 4: Fall Harvest Stuffed Sweet Potatoes
- 12 Brussels sprouts, trimmed and shredded
- ½ gala apple, diced
- 1 radish, sliced into matchsticks
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped dried cranberries
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Instructions
- 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. When cool enough to handle, slice open lengthwise and fluff up the insides.
- While the sweet potatoes bake, prepare your desired filling.
- For the Greek-ish stuffed sweet potatoes, toss together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and several grinds of pepper. Season to taste and load into the sweet potatoes. Serve with tzatziki.
- For the Southwest variation, toss together the cabbage, black beans, serranos, pepitas, olive oil, lime juice, chili powder, and salt. Season to taste and load into the sweet potatoes. Top with guacamole and serve with salsa.
- For the curry-spiced variation, roast the chickpeas according to this recipe. While they're still warm from the oven, toss them with the curry powder. Place the kale leaves on a baking sheet and roast at 425°F for 2 to 3 minutes, or until wilted. Remove and chop. Load some of the chickpeas, the kale, and cilantro into the sweet potatoes and top with a scoop of the yogurt sauce. Serve with the remaining sauce on the side.
- For the fall harvest sweet potatoes, toss together the Brussels sprouts, apple, radish, feta, cranberries, olive oil, vinegar, salt, and pepper. Season to taste and load into the sweet potatoes.
Voy a preparar el relleno clásico de carne molida y queso con un aliño o ensalada de aguacate y tomate picadito 🙌😝😂
Very tasty curry sweet potatoes
The curried sweet potato is amazing. Is there nutritional information available?
Hi Randall, I’m so glad you loved it! We don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.
Are the recipes enough to stuff four hours potatoes?
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!