This Stuffed Sweet Potato Recipe is one of my favorite quick lunch or dinner options.
Recently, I shared two versions on my Instagram, and folks were interested in making their own.
The best part is that you can use the template in this post to build virtually any kind of stuffed sweet potato that you want, using what you have on hand.
It’s not so much a strict recipe as it is a method, so feel free to make your own riff.
The anatomy of a perfect stuffed sweet potato can be broken down into three layers:
1) The Vessel
This is the base of your dish. Not keen on sweet potatoes? There are other options!
- If you eat white potatoes, try a nice roasted Russet as the base.
- Use any color sweet potato you like or can get your hands on. The yellow-fleshed varieties have less moisture inside which some people prefer.
- Feeling fancy? Try roasting a small squash, maybe acorn or butternut, and use that as the base.
Here’s how I roast my sweet potatoes:
Stuffed Sweet Potato Recipe
- 6 sweet potatoes or yams
- Preheat the oven to 425F. Line a baking sheet with foil or parchment paper.
- Wash the sweet potatoes thoroughly.
- Assemble the sweet potatoes – unpeeled and uncut – on the baking sheet.
- Bake for 45 to 60 minutes or until a knife inserted into the sweet potato easily pierces through the flesh.
- Allow to cool, then store in a covered container in the fridge until you’re ready to use them, up to 7 days. Peel if desired or cut down the middle and reheat, then stuff with the filling of your choice.
Want to save time? Roast half a dozen sweet potatoes on your weekly cook-up day. That way, when you’re ready to assemble your stuffed sweet potato, you simply need to reach into the fridge and reheat.
2) The Filling
I usually go for a meat or meat + veg combo. Your imagination is the only limiter. Shredded, slow cooked meats are perfect here. Or, cook up some ground meat on the fly. I often mix in some pre-roasted veggies – also something I do on my weekly cook-up day – for bonus nutrients.
Some of my favorite meaty, make-ahead fillings:
- Green Chile Chicken
- Kickin’ BBQ Shredded Chicken
- Slow Cooker Mocha-Rubbed Pot Roast
- Pomegranate Habanero Shredded Beef
- Slow Cooker Pibil Pork
- Pork Chile Verde
Tasty veggies to pair with the meat filling:
- Roasted broccoli or cauliflower
- Sauteed kale, spinach, or other greens
- Sauteed mushrooms
- Caramelized brussels sprouts
3) The Toppings
This is where things get fun. I like adding toppings that add a big punch of flavor, some acidity or heat to cut the sweetness, or even a little extra healthy fat – especially if the meat in the filling is on the leaner side. Incorporating something with crunch helps offset the otherwise soft texture of the stuffed sweet potato.
Here’s just a few ideas:
- Crispy crumbled bacon
- Chimichurri sauce
- Chipotle lime mayo
- Ranch dressing
- Pickled jalapeño rings
- Chopped fresh herbs
- Chopped nuts
- Sliced avocado
- Hot sauce
Need an idea or two to kickstart your first stuffed sweet potato attempt? Try these combinations:
- Orange sweet potato (sometimes called a yam), shredded pork, roasted broccoli, hot sauce, sauerkraut, crumbled bacon
- Yellow sweet potato, grass-fed ground beef cooked with mushrooms, kale and smoked paprika
- Russet potato, Pomegranate Habanero Shredded Beef, roasted cauliflower, pickled jalapeño rings, chopped nuts
- Yellow sweet potato, Green Chile Chicken, salsa, a drizzle of Ranch Dressing
- Butternut squash, Slow Cooker Mocha-Rubbed Pot Roast, spinach, crumbled bacon
Looking to feed a crowd? Set the toppings out and let everyone customize their own. In high school, we had a baked potato bar on certain Fridays. We went nuts for it!
Now that you know the formula – vessel, filling, and toppings – experiment and make your own tasty combinations.