These Stuffed Sweet Potatoes are the perfect hearty, nutritious and delicious addition to your meals. They’re also a full vegetarian meal on their own, loaded with lots of toppings. If you love roasted sweet potatoes, you’ll LOVE stuffing them even more 🧡
Stuffed sweet potatoes are the dream. We absolutely love sweet potatoes. We can squeeze that mighty sweet soft veggies into almost anything, sweet and savory!
Sweet Potato Salad is a classic, Air Fryer Sweet Potato Fries is our secret addiction. Hasselback Sweet Potatoes made sweet and savory is a phenomenal show stopper at your table. These are either dressed in garlic herb butter, or cinnamon pecan brown sugar. SO GOOD!
Sweet Potato Gratin is a French dream. This was one of the most popular recipes at the cooking school and classes would sell out for it! So yes, this too is a MUST try!
So today’s stuffed sweet potato recipe is nothing short of amazing. It’s easy and super tasty. Loaded with spicy Moroccan lentils, feta, dill, pomegranates, toasted nuts and Hot Pepper Sauce or Harissa. This recipe is a full meal on its own and yet makes. the perfect side dish to any meal.
Ingredients You’ll Need
- Sweet Potatoes. Use your favorite shaped and type of sweet potatoes or yams even.
- Lentils. While you can make a Lentil Salad, we preferred these warm cooked lentils from Mina. It’s actually a lentil stew that’s fully cooked and so WELL spiced! All you need to do is simply reheat it.
- Hot Sauce. We also love the MINA Harissa as it’s super tasty and flavorful cooked hot sauce, and available everywhere!
- Toasted Nuts. Pine nuts is what we loved with the lentils filling here, however you can use walnuts or pistachio too.
- Feta & Yogurt. You can make this dairy free or vegan by using vegan cheese. We love a dollop of Greek yogurt and crumbled of feta which compliment the sweet sweet potatoes and spicy lentils!
- Pomegranate. They’re seasonal, add sweetness and texture to the recipe, and lots of nutrients. We LOVE them. You can use dried cranberries if you don’t have pomegranates.
- Herbs. We felt dill works best here! However you can use thyme, or parsley, or oregano of course.
- Olive oil. Our absolute favorite is Mina olive oil, which you can read all about in this Olive Oil Cake.
How to Make Stuffed Sweet Potatoes
Roast the Sweet Potatoes
- First step is to roast the sweet potatoes. The secret to perfectly roasted potatoes is cutting them lengthwise. You can choose to keep the skin on or off, it won’t affect the results.
- Now you’re going to season the sweet potatoes, drizzle with oil and place them cut side on a baking sheet. It’s CRUCIAL to place them cut side down for maximum caramelization and for them to cook through.
- You don’t need to flip them or anything, you may need to rotate the tray half way. Once they’re ready you’ll flip one half and see how beautifully caramelized it is. Use a fork and test to see how tender the sweet potatoes are. Flip all the sweet potatoes halves so that the cut side is not facing up.
Stuff The Sweet Potatoes
- At this point, you’re ready to stuff. Take a small fork and gently mash the insides of the sweet potatoes. This step ensures that the filling blends slightly with the soft sweet potato texture. It also makes the sweet potato halves look like boats and creates a groove for the stuffing.
- Now be as CREATIVE as you want! We loaded our sweet potatoes with lentil stew, harissa, feta cheese, Greek yogurt, dill, pomegranates and toasted pine nuts. A finish of olive oil drizzle is like the icing on the cake here! So don’t SKIMP!
- Continue with the remaining sweet potato halves. Once they’re all stuffed and ready, place them on a serving plate and serve right away. If you’d like to make this in advance, follow tips below.
Tips for Stuffed Sweet Potatoes
- Use any type of sweet potato that you like, or even yams. Make sure they are all approximately the same size so that they cook at the same time.
- Follow the steps above for perfectly roasting sweet potato halves. You can alternatively microwave or boil them. However, roasting them creates a sweet rich complex taste of sweet potatoes that’s unparalleled.
- Make sure to roast the sweet potatoes cut side down. We prefer lining our sheet with parchment paper to avoid sticking.
- When roasting is done, use a small fork to mash the insides of the sweet potatoes. This creates space to load the filling on top. It also blends the soft mashed veggie beautifully with whatever topping you’re using.
- These are best served once you have loaded them fully, however here’s how to prep in advance.
How to Make In Advance
Roasting the sweet potatoes is the most time consuming step in this recipe. You can roast them in advance, store them in an airtight container in the fridge for up to 4 days. You can likewise freeze them, well wrapped for 3 months.
To stuff them, thaw if frozen and remove from the fridge if just chilled. Place the sweet potatoes on a baking sheet in a preheated oven at 350 degrees F for 10-12 minutes until warmed through. Proceed to fill them as above.
Variations on Toppings and Stuffing
- Make Taco stuffed potatoes! taco filling following our Ground Beef Tacos, Lamb Tacos, or Ground Chicken Tacos. This makes a great main dish! Don’t forget a drizzle of Nacho Cheese Sauce!
- This recipe is naturally gluten free, and to make it dairy free, use vegan or dairy free cheese and yogurt.
- Add in Veggies. Roast veggies similar to our Pasta Primavera, and stuff them.
- Turn them into nachos, add in all the Nachos ingredients.
- Follow the Philly Cheesesteak Sliders and stuff with Philly cheesesteak. Top with some cheese and bake at 350 degrees F for 5 minutes to melt the cheese, and serve right away!
- Serve with cold with our phenomenal Tuna Salad Recipe with Olive Oil Dressing!
Can I use regular potatoes for this recipe?
Absolutely yes. However you’ll miss out on the sweetness of the sweet potatoes, which is unbeatable in our opinion. For regular potatoes, we recommend Baked Potato Soup, Scalloped Potatoes. Also Potato Pancakes or Air Fryer Baked Potato.
Sweet Potato Recipes
Air Fryer Sweet Potato Fries
Sweet Potato Salad
Hasselback Sweet Potatoes
Crunchy Sweet Potato Gratin
Quinoa Sweet Potato Lentil Soup
Kale Sweet Potato Salad
Sweet Potato Black Bean Soup
Stuffed Sweet Potatoes
These Stuffed Sweet Potatoes are the perfect hearty, nutritious and delicious addition to your meals. They’re also a full vegetarian meal on their own, loaded with lots of toppings. If you love roasted sweet potatoes, you’ll LOVE stuffing them even more 🧡
Ingredients
Sweet Potatoes
-
4
sweet potatoes
cut into half -
1/4
teaspoon
salt and pepper -
2
teaspoons
olive oil
we use Mina olive oil
Stuffing
-
1 1/2
cups
lentils
lentil stew from Mina brand, cooked and ready -
1/3
cup
feta cheese
crumbled -
1/4
cup
Greek Yogurt -
1/2
cup
Pomegranate arils -
2
Tablespoons
dill
leaves -
2
Tablespoon
Hot Sauce
optional depending on how you can take the heat–we use Harissa -
1/3
cup
pine nuts
toasted -
1/4
cup
olive oil
for drizzling. We use Mina olive oil, always.
Instructions
-
First step is to roast the sweet potatoes. The secret to perfectly roasted potatoes is cutting them lengthwise. You can choose to keep the skin on or off, it won’t affect the results.
-
Now you’re going to season the sweet potatoes, drizzle with oil and place them cut side on a baking sheet. It’s CRUCIAL to place them cut side down for maximum caramelization and for them to cook through.
-
You don’t need to flip them or anything, you may need to rotate the tray half way. Once they’re ready you’ll flip one half and see how beautifully caramelized it is. Use a fork and test to see how tender the sweet potatoes are. Flip all the sweet potatoes halves so that the cut side is not facing up.
-
At this point, you’re ready to stuff. Take a small fork and gently mash the insides of the sweet potatoes. This step ensures that the filling blends slightly with the soft sweet potato texture. It also makes the sweet potato halves look like boats and creates a groove for the stuffing.
-
Now be as CREATIVE as you want! We loaded our sweet potatoes with lentil stew, harissa, feta cheese, Greek yogurt, dill, pomegranates and toasted pine nuts. A finish of olive oil drizzle is like the icing on the cake here! So don’t SKIMP!
-
Continue with the remaining sweet potato halves. Once they’re all stuffed and ready, place them on a serving plate and serve right away. If you’d like to make this in advance, follow tips below.
Recipe Notes
Tips for Stuffed Sweet Potatoes
- Use any type of sweet potato that you like, or even yams. Make sure they are all approximately the same size so that they cook at the same time.
- Follow the steps above for perfectly roasting sweet potato halves. You can alternatively microwave or boil them. However, roasting them creates a sweet rich complex taste of sweet potatoes that’s unparalleled.
- Make sure to roast the sweet potatoes cut side down. We prefer lining our sheet with parchment paper to avoid sticking.
- When roasting is done, use a small fork to mash the insides of the sweet potatoes. This creates space to load the filling on top. It also blends the soft mashed veggie beautifully with whatever topping you’re using.
- These are best served once you have loaded them fully, however here’s how to prep in advance.
How to Make In Advance
Roasting the sweet potatoes is the most time consuming step in this recipe. You can roast them in advance, store them in an airtight container in the fridge for up to 4 days. You can likewise freeze them, well wrapped for 3 months.
To stuff them, thaw if frozen and remove from the fridge if just chilled. Place the sweet potatoes on a baking sheet in a preheated oven at 350 degrees F for 10-12 minutes until warmed through. Proceed to fill them as above.
Variations on Toppings and Stuffing
- Make Taco stuffed potatoes! taco filling following our Ground Beef Tacos, Lamb Tacos, or Ground Chicken Tacos. This makes a great main dish! Don’t forget a drizzle of Nacho Cheese Sauce!
- This recipe is naturally gluten free, and to make it dairy free, use vegan or dairy free cheese and yogurt.
- Add in Veggies. Roast veggies similar to our Pasta Primavera, and stuff them.
- Turn them into nachos, add in all the Nachos ingredients.
- Follow the Philly Cheesesteak Sliders and stuff with Philly cheesesteak. Top with some cheese and bake at 350 degrees F for 5 minutes to melt the cheese, and serve right away!
- Serve with cold with our phenomenal Tuna Salad Recipe with Olive Oil Dressing!
Can I use regular potatoes for this recipe?
Absolutely yes. However you’ll miss out on the sweetness of the sweet potatoes, which is unbeatable in our opinion. For regular potatoes, we recommend Baked Potato Soup, Scalloped Potatoes. Also Potato Pancakes or Air Fryer Baked Potato.
Nutrition Facts
Stuffed Sweet Potatoes
Amount Per Serving
Calories 360
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 6mg2%
Sodium 297mg13%
Potassium 801mg23%
Carbohydrates 48g16%
Fiber 15g63%
Sugar 7g8%
Protein 14g28%
Vitamin A 16087IU322%
Vitamin C 8mg10%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.