Stuffed sweet potatoes never looked so delicious with 3 different variations to spice up your weeknight meals!
Now…onto the taters. We all have that one vegetable that we could NEVER get sick of. Mine? SWEET POTATOES. Every time I’m in the grocery store, I swing by and grab a sweet potato even if the recipe I’m making doesn’t call for it. You never know when you’re going to have a sweet potato fry craving! Seriously, I’m in love with a vegetable (sorry Mark, you’ll have to share me).
Another great thing about this majestic root vegetable is that there are so many different ways to prepare it. YOU CAN…
- Spiralize it into NOODLES
- Grate it into a HASH
- Chop it into FRIES
- Mash them up into MASHED potatoes
- oooorrr bake them and STUFF them with all of your favorite toppings (WINNER)
Baked potato bar was my all time favorite hot lunch in high school. Everyone got a spud and then you could make it your own by adding veggies, meat, cheese, and everything in between. PEOPLE, all you have to do is wash up your sweet potatoes, oil them, salt & pepper them, and then throw them in the oven to bake for about an hour.
- Green Onion
- Maple Syrup
- Fried Egg
- Dill Greek Yogurt
- Cheddar Cheese
- Green Onion
- Bacon Bits
- Black Beans
- Red Onion
- Lime Juice
- 4 sweet potatoes, washed
- 2 tablespoons olive oil
- salt and pepper, to taste
- First, wash your sweet potatoes.
- Next, drizzle a 1/2 tablespoon of oil over each sweet potato. Make sure to coat the whole spud.
- After you oil the potatoes, season with salt and pepper to taste.
- Then, wrap each sweet potato in tin foil and poke holes (with a fork or knife) all around the potato. Lastly, throw them in the oven and cook them at 425ºF for 45-60 minutes.
- When the potatoes are done, make sure they are cooked all the way through by poking them with a fork. If there is no resistance, they are done!
- Top with your favorite toppings and ENJOY!
Tips & Notes
- Nutrition facts do not include toppings