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.
How do we elevate our basic baked sweet potato? Stuff them with tons of goodies and turn them into a complete meal!
It’s no secret that we love a good stuffed vegetable around here (hello, stuffed eggplant, stuffed zucchini boats, and stuffed tomatoes). It can transform a typical side dish into the main course. I found that it’s such an easy way to get my family to get more veggies in their diet and when you add some fun ingredients like guacamole and sour cream, who can resist?
Inspired by our classic stuffed baked potatoes, this stuffed sweet potato recipe is an absolute winner.
Why this recipe works
- Southwest-inspired. Sure, you can use many flavor combos, but my favorite is a Southwestern-inspired filling mixture made from beans, tomatoes, jalapenos, and lime juice. Don’t fret though; I’ve included SIX family favorites too.
- Easy to make ahead. I love to batch-bake a ton of sweet potatoes on the weekend (or air fry them) and then whip these stuffed ones up on busy weeknights. It comes together in under 10 minutes!
- A vegetarian/vegan main or side. A stuffed sweet potato is a fabulous way to enjoy a meat-free meal once or twice a week. It’s so hearty and filling you won’t miss the meat!
Ingredients needed
While you can mix and match the fillings as much as you want, I went with smoky and spicy Southwestern ingredients:
- Sweet potatoes. Use medium to large-sized sweet potatoes so they don’t take more than 1 hour to bake. Also, look for wider potatoes instead of thinner ones, as these will be so much easier to stuff.
- Olive oil. To brush over the potato skins.
- Red kidney beans. I like to add beans or legumes to the potatoes as they add extra protein and fiber, which keeps you full. If you don’t like kidney beans, use black beans, pinto beans, or chickpeas as a substitute. Cooked lentils would also be delicious!
- Cherry tomatoes. Or use any type of diced tomato you like.
- Red onion. Is raw red onion too tart or strongly flavored for your taste? Soak the diced onion in cold water for 10 minutes before stirring it into the filling.
- Garlic. I’m a garlic snob and I always use the fresh kind, but jarred or bottled garlic works just fine.
- Jalapeno pepper. This gives the stuffing a subtle heat. If you don’t like spicy food, remove the seeds and veins from the pepper or omit it entirely.
- Salt and black pepper. To taste.
- Chili pepper. For a smoky, slightly spicy flavor. Again, you can omit if you aren’t a fan of spice!
- Lime juice. To brighten up the filling. Again, I’m partial to fresh lime but bottled lime juice is just fine. No lime? Use lemon instead.
- Guacamole. Creamy avocado meets smokey sweet potato? Yes, please! Either mash your own avocado with citrus, salt, and pepper or buy a pre-made tub from your local grocery store.
- Sour cream. Optional, but seriously, what pairs better with guac?
Find the printable recipe with measurements below.
How to make stuffed sweet potatoes
Stuffed sweet potatoes are just as easy to make as classic baked potatoes. They just have more toppings! This is how it’s done:
Step 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.
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Step 2- Mix the filling: Meanwhile, stir the filling ingredients (except the guacamole and sour cream) in a bowl.
Step 3- Shred: Slice the baked sweet potatoes open and shred the flesh with a fork.
Step 4- Add the toppings: Stuff the baked potatoes with the filling, then top with a scoop of guacamole, sour cream, and fresh cilantro. Enjoy!
Tips to make the best recipe
- Wash the potatoes. You’re eating the whole potato, skin and all, which is why it’s so important to scrub the outsides really well before baking (seriously, trust me from personal experience!).
- Pierce with a fork. Piercing the outside of the potatoes with a fork allows steam to release and makes the flesh much fluffier.
- Air fry them instead! Use my air fryer baked sweet potatoes recipe to learn how to cook the potatoes in half the time as the oven-baked method.
- To open the baked potatoes, make a slit on the top of each one after baking. Carefully open it up by inserting two forks into the slit and pulling them away from each other until you see the soft orange flesh.
Recipe and flavor variations
Anything goes when it comes to the fillings for baked sweet potatoes! Check out these ideas when you need some inspiration:
- Meat lovers. Are there meat lovers in the room? Stuff the potatoes with taco-seasoned ground beef, carnitas, beef barbacoa, or shredded chicken instead. Even my vegan sofritas are fantastic here!
- Mexican-inspired sweet potatoes. I sometimes add salsa and sour cream to this recipe to give it more of a Mexican twist. Oh, and also add corn kernels!
- Buffalo chicken. My favorite combo when I have leftover chicken breasts on hand! I shred it, mix it with buffalo sauce, then top the potatoes with shredded cheese or blue cheese crumbles, spicy mayo, finely chopped celery, and green onions.
- Add grains. Like in my stuffed peppers, you can add cooked rice, bulgur, or quinoa to the stuffing to turn this into a meal.
- Make it cheesy. If you don’t need this recipe to be vegan, top the potatoes with shredded cheese or slices of fresh mozzarella. Place them under the broiler for about 5 minutes or until the cheese is melted and bubbly.
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.
Frequently asked questions
Medium to large-sized sweet potatoes should take around 1 hour to bake all the way through when cooked in a 400ºF oven.
A great way to save time or enjoy this recipe for meal prep is to bake the potatoes 3 to 5 days before serving. Just keep them in an airtight container in the fridge until you’re ready to reheat and serve them with the filling.
- 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
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Preheat the oven to 200C/400F.
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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.
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Combine the rest of the ingredients in a bowl and oil, except for the sour cream and guacamole.
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Cut the sweet potatoes open and shred the flesh inside with a fork.
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Spread the guacamole over each potato, followed by the topping mixture. Spread some sour cream on top and serve warm.