Stuffed Sweet Potatoes – 3 Ways!
Published 2/18/2022
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Stuffed sweet potatoes never looked so delicious with 3 different flavor variations to spice up your weeknight meals. Enjoy!
Amazing Stuffed Sweet Potatoes
Is there anything better than baked sweet potatoes?! STUFFED baked sweet potatoes! We’re sharing 3 of our favorite ways to stuff sweet potatoes that you can easily whip up for flavor-packed weeknight meals, including:
Breakfast stuffed sweet potatoes
Classic stuffed sweet potatoes
Southwestern stuffed sweet potatoes
why you’ll love this recipe
One base recipe + 3 amazing flavor combos
Protein-packed: each of these flavor combos are packed with healthy proteins
Easy peasy: make these stuffed sweet potatoes for a quick weeknight meal
How to Make Stuffed Sweet Potatoes
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Preheat & Prep
First, preheat oven to 425ºF, and wash sweet potatoes.
Season Sweet Potatoes
Next, drizzle a 1/2 tablespoon of oil over each sweet potato. Make sure to coat the whole potato. After you oil the potatoes, season with salt and pepper.
Wrap & Bake Sweet Potatoes
Then, poke holes (with a fork or knife) all around the sweet potato, and wrap each potato in tin foil. Bake at 425ºF for 45-60 minutes, depending on the size of the sweet potatoes.
How to tell when sweet potatoes are fully cooked: make sure they are cooked all the way through by poking them with a fork. If there is no resistance, they are done.
Prepare Ingredients for Stuffed Sweet Potatoes
While the potatoes are cooking, choose which flavor variation(s) you would like, and prepare those ingredients.
Assemble Stuffed Sweet Potatoes & Enjoy!
It’s time to assemble your stuffed sweet potatoes! This is a great recipe to involve the whole family — set up a stuffed sweet potato bar, and enjoy 😀
Breakfast Stuffed Sweet Potato
This breakfast stuffed sweet potato is packed with all of your breakfast favorites, including bacon, avocado, a fried egg and even maple syrup! You’ll need:
- Bacon
- Avocado
- Green Onion
- Maple Syrup
- Fried Egg
Classic Stuffed Sweet Potato
This classic stuffed sweet potato has all the toppings you love in a loaded baked potato, including shredded cheese, chives, bacon bits and an amazingly flavorful dill Greek yogurt sauce. You’ll need:
- Dill Greek Yogurt
- Cheddar Cheese
- Chives
- Bacon Bits
Southwestern Stuffed Sweet Potato
This southwestern stuffed sweet potato is basically taco night in stuffed sweet potato form. Use our famous homemade guac recipe 😀 You’ll also need:
- Black Beans
- Corn
- Red Onion
- Guacamole
- Lime Juice
Storage
Let sweet potatoes cool completely. Then, transfer into an airtight container and store in the fridge for up to 3-5 days.
Can I freeze baked sweet potatoes?
To freeze baked sweet potato, let it cool completely. We recommend freezing baked sweet potatoes without the stuffing. Then, tightly wrap it in tin foil and place it in a freezer-safe gallon-size bag for up to 3 months.
Stuffed Sweet Potatoes – 3 Ways
Ingredients
- 3 sweet potatoes, washed
- 1.5 tablespoons olive oil
- salt and pepper, to taste
Flavor Variations
- Breakfast Stuffed Sweet Potato
- 2 slices bacon
- 1/2 avocado, sliced
- 1 egg, overeasy
- 1/2 tablespoon green onion, sliced
- 1 tablespoon maple syrup
- Classic Stuffed Sweet Potato
- 3 tablespoons shredded cheddar cheese
- 1 tablespoon bacon, diced
- 1/2 tablespoon fresh chives, minced
- 1/4 cup plain Greek yogurt
- 1/2 tablespoon fresh dill, minced
- Southwestern Stuffed Sweet Potato
- 1/4 cup canned black beans, drained and rinsed
- 1/4 cup yellow corn, frozen or canned (drained and rinsed)
- 1 tablespoon red onion, diced
- 1/4 cup guacamole
- Juice from 1 lime slice
Instructions
- First, preheat oven to 425ºF, and wash sweet potatoes.
- Next, drizzle a 1/2 tablespoon of oil over each sweet potato. Make sure to coat the whole potato.
- After you oil the potatoes, season with salt and pepper to taste.
- Then, poke holes (with a fork or knife) all around the sweet potato, and wrap each potato in tin foil. Bake at 425ºF for 45-60 minutes, depending on the size of the sweet potatoes.
- While the potatoes are cooking, choose which flavor variation(s) you would like, and prepare those ingredients. Set aside.
- 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 the flavor variation ingredients, and enjoy.
Tips & Notes
- Nutrition facts are for the classic stuffed sweet potato flavor variation.
- Topping amounts are for 1 sweet potato / serving.
- Before starting this recipe, be sure you know what flavor variation you are going to make and ensure you have all the ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It’s good to see someone thknniig it through.
I stuff sweet potatoes for breakfast ALL the time, except with a protein powder filling, nut butter, fruit, cereal, and other superfood goodies! 🙂 BEST. DISH. EVER.
What is that sauce in the little bowl .. in the Egg and Bacon and sweet tator picture??? Thank you =) THESE look SOOO yummy.. thanks for the inspiration !
Maple syrup!! So good.
thank you =) ..
My favourite vegetable is broccoli (I know love it when people start telling me stories that imagine if you had to eat broccoli, and I interrupt them saying, yum, I love broccoli -> the shock and disgust on their face usually makes me laugh out loud). Boyfriend’s are sweet potatoes (which I love along with pumpkin), but your confession (“Every time I’m in the grocery store, I swing by and grab a sweet potato”) made me laugh, because every time we are in the store we don’t only grab one, but at least 3 since we usually eat 1 oven baked sweet potato every night while watching series/movies. (And Boyfriend is kinda possessive of the sweet potatoes, whenever I want to cook/bake with them he’s not happy about having to give up one or two of his stash ;-D
Due to this we haven’t experimented much with baking/using sweet potatoes in other ways (though I can’t wait to try them as spiralized noodles and rice).
When I baked them like you (poking holes with a fork through the tinfoil, I noticed that the fork pushed tiny parts of aluminium into the sweet potato that we would have eaten if I didn’t look for it, eek! So be careful with that. Since then I don’t poke through the tin foil.
I think I prefer the most the 3rd, Southwestern black bean, guacamole version 🙂
Hi Stella.. I always microwave mine.. is there a taste difference oven baked & microwave ?? Its just hard for me to wait a hour sometimes.. =)
HI Lee, yes the taste is very different. When you make it in the microwave you are cooking/steaming it, while in the oven it is baked/roasted. The sweet potatoes are much sweeter and somewhat caramellized, which I just love!! It’s like the ultimate healthy dessert, and it’s a joke that it’s a vegetable! 😀
Thank you , I will try it that way for a change.. =)
Oops! Forgot the ratings. Love these recipes – the SW is my fav!
You must try the low and slow baking method – wrap In aluminum foil – no hole poking necessary – bake at 350 for 1-1/2 hours. The flavor is immense! Not to mention, the skin just melts in your mouth as well. And I have never been a fan of sweet potato skin. I love baking/smoking them on the grill as well – love that smoky flavor.
That sounds AMAZING!! Will totally have to try that next time 🙂
Um, these all look delicous! How will I pick which one to make first?
This may be a dumb question, but…. do you poke holes in the sweet potato before you wrap in foil or after? =)
Not dumb at all! Do it after 🙂 So that the air can escape the foil.
Oh sweet potatoes are my favorite! The BEST!!! I like to grill them and top them with anything and everything…Drippy eggs are one of my favorites though…Have a great weekend!
Gimme the Southwestern version all da way!!! I’m even excited for Mark to meet Davida, and I’ve never met her either! 😉 But I already know she’s awesome!!!