Stuffed Sweet Potatoes, 4 Ways
Serves 2
This stuffed sweet potato recipe is one of my favorite easy, healthy ideas for lunch or dinner. I love to change up the filling depending on what I'm craving or what I have on hand. Find 4 delicious variations below! Each filling recipe makes enough for 2 sweet potatoes.
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.