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, stuffed sweet potatoes are one of my go-to dinner solutions, especially for chilly nights when I’d rather stay inside than head out to dinner. They’re cozy, filling, and easy to make. Plus, the sweet potato acts as a canvas for whatever you’re craving. In the mood for Mexican? Stuff yours with black beans and cumin-spiced cabbage. Craving Greek food? Fill it with quinoa tabbouleh! I’m sharing my 4 favorite fillings for stuffed sweet potatoes below. Each stuffed sweet potato recipe is simple and full of flavor. 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. 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!
How to Make Stuffed Sweet Potatoes
The first step in making stuffed sweet potatoes is baking the potatoes. Here’s how I do it: Unlike regular baked potatoes, you don’t need to wrap 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. 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. You can do this step ahead of time, as baked sweet potatoes will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and stuff your potatoes when it’s time to eat!
My 4 Favorite Fillings for Stuffed Sweet Potatoes
Greek-ish Stuffed Sweet Potatoes This 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, and lemon, and I finish it with a dollop of tzatziki sauce.
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!
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. You can also use fresh chickpeas, as long as they’re pre-cooked. This recipe has a yogurt sauce that’s similar to the one in recipe #1, but instead of herbs, stir in turmeric.
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. Keep this one in mind next month when you’re trying to use up T-giving leftovers!
Ok, that’s it! If you have favorite stuffed sweet potato filling, please share it in the comments!
If you love these stuffed sweet potatoes….
Try these sweet potato fries, sweet potato tacos, sweet potato noodles, or this sweet potato quinoa bowl next!
Special thanks to Wolf for partnering on this post!
