Delicious Stuffed Sweet Potatoes – A Tasty and Filling Vegetarian Dinner Idea

These stuffed sweet potatoes are quick to make and accidentally vegetarian! They make a tasty, filling, and healthy dinner idea that is so easy to customize with a plethora of fillings.

Why this recipe works

• Southwest-inspired. The Southwestern-inspired filling mixture made from beans, tomatoes, jalapenos, and lime juice adds a delicious twist.
• Easy to make ahead. Batch-bake the sweet potatoes on the weekend and whip these stuffed ones up on busy weeknights. It comes together in under 10 minutes!
• A vegetarian/vegan main or side. Enjoy a meat-free meal once or twice a week with these hearty and filling stuffed sweet potatoes.

Ingredients needed

• Sweet potatoes
• Olive oil
• Red kidney beans
• Cherry tomatoes
• Red onion
• Garlic
• Jalapeno pepper
• Salt and black pepper
• Chili pepper (optional)
• Lime juice
• Guacamole
• Sour cream

How to make stuffed sweet potatoes

1. Bake the sweet potatoes: Poke the outside of the sweet potatoes with a fork and brush them with oil. Bake until they’re fork tender.
2. Mix the filling: Stir the filling ingredients (except the guacamole and sour cream) in a bowl.
3. Shred: Slice the baked sweet potatoes open and shred the flesh with a fork.
4. Add the toppings: Stuff the baked potatoes with the filling, then top with a scoop of guacamole, sour cream, and fresh cilantro.
5. Enjoy!

Recipe and flavor variations

Anything goes when it comes to the fillings for baked sweet potatoes! Check out these ideas for some inspiration:

• Meat lovers: Stuff the potatoes with taco-seasoned ground beef, carnitas, beef barbacoa, or shredded chicken.
• Mexican-inspired sweet potatoes: Add salsa, sour cream, and corn kernels to give it a Mexican twist.
• Buffalo chicken: Shred leftover chicken breasts and mix with buffalo sauce. Top with cheese, mayo, celery, and green onions.
• Add grains: Mix in cooked rice, bulgur, or quinoa to turn this into a meal.
• Make it cheesy: Top with shredded cheese or fresh mozzarella and melt it under the broiler.

Storage instructions

To store: Store the leftover potatoes and filling in separate airtight containers in the fridge for 3 to 5 days.

To freeze: Place the cooked and cooled potatoes in a ziplock bag or freezer-safe container and freeze for up to 3 months. Let them thaw in the fridge overnight.

To reheat: Quickly reheat the potatoes and filling together or separately in the microwave or a 350ºF oven until heated through.

What to serve with this dish

This stuffed sweet potato pairs well with salads. Here are some fun ones to try with it:

• Frequently asked questions
  • How long does it take to bake sweet potatoes?
    Medium to large-sized sweet potatoes should take around 1 hour to bake all the way through when cooked in a 400ºF oven.
  • Can I make stuffed sweet potatoes ahead of time?
    Bake the potatoes 3 to 5 days before serving. Keep them in an airtight container in the fridge until you’re ready to reheat and serve them with the filling.

Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1/4 cup olive oil
• 4 ounces red kidney beans
• 1/2 cup cherry tomatoes, sliced
• 1/2 small red onion, diced
• 1 clove garlic, minced
• 1 small jalapeno pepper, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 1 1/2 tablespoons lime juice
• 1/2 cup guacamole
• 1/4 cup sour cream

Instructions:

1. Preheat the oven to 200C/400F.
2. Place the sweet potatoes on a baking tray and poke them all over with a fork. Place them on a baking sheet, brush each potato with oil, and bake for 55-60 minutes, or until tender.
3. Combine the rest of the ingredients in a bowl, except for the sour cream and guacamole.
4. Cut the sweet potatoes open and shred the flesh inside with a fork.
5. Spread the guacamole over each potato, followed by the topping mixture. Spread some sour cream on top and serve warm.

Source: Stuffed Sweet Potatoes