Stuffed Sweet Potatoes
These Stuffed Sweet Potatoes are power packed with nutritious goodness!
If your looking for a healthy vegetarian option that involves sweet potatoes you’ve got to try these stuffed sweet potatoes. This meal is flavorful and filled with healthy ingredients! Plus, these Stuffed Sweet Potatoes are easy to make and a great meal to make ahead for an easy lunch at work or even a quick dinner. In this recipe, you’ll find these Stuffed Sweet Potatoes are filled with Quinoa, corn, black beans, tomatoes, and so much more. You’re going to love them!
Did you know that sweet potatoes contains lots of wonderful nutrients?
Yes, that’s right. Sweet potatoes are a great source of fiber and vitamins. You can read more about how great sweet potatoes are on healthline.com. I find sweet potatoes can be so versatile when it comes to cooking. That’s one reason I always make sure to have some on hand. We’ve found they are great in a breakfast hash, curry and just used as a healthy alternative to a baked potato. What’s your favorite way to use them?
Have you ever grown sweet potatoes?
I’ll bring you back to a couple of years ago when we did. I love experimenting not only in the kitchen but also in the garden. So when I found some old questionable sweet potatoes in my cupboard I had to see if I could get them to grow. I was so close to throwing them out but instead I let them sprout and then plugged them into a pot filled with dirt.
I wondered about those sweet potatoes all summer until we could dig them up. To my surprise we ended up with a handful of sweet potatoes. I was shocked and very glad I decided to plant them. I honestly didn’t know what would happen.
Back to this recipe….
If you have some family members that don’t like sweet potatoes just make sure to bake some regular potatoes along with your sweet potatoes. That’s exactly what I had to do. When I made this meal I just had this feeling that my kiddos were going to form a quick opinion about this meal as seen as they saw those sweet potatoes.
I’ve made plenty of dishes that have involved sweet potatoes before but they were somewhat hidden. I know if they were given a choice they would hands down prefer a regular potato verses a sweet potato. Maybe it’s the sweetness that throws them off.
Guess what…that gut feeling I was having was right. They ended up picking the regular potato and choose to have the stuffing on the side. They still ate it so It was a win win in my book! Mother’s instinct…always trust it!! 😁
What you’ll need:
- 6 Sweet Potatoes
- Sunflower oil (to roll your sweet potatoes in before baking)
- 3 cloves of garlic
- Handful of Kale
- 1 Tomato- Diced
- Jalapeno -1/2 remove seeds
- Small red onion- diced
- 1/2 of a Red pepper- diced
- 1 can of Black beans -rinsed
- Frozen corn approx half a cup or so
- Cumin 1/2 tsp- season to taste
- Chili powder 1/2 tsp- season to taste
- Salt & pepper- season to taste
- Lime juice- squeeze of a lime
- Cilantro- handful or more
- Cheese- garnish on top before final baking
- Quinoa -1 cup to cook but you won’t use it all in this dish
I honestly was just using up ingredients I had in the fridge. You can add more if you’d like.
Step by step instructions:
Let’s begin by Preheating your oven to 400 degrees. You’ll want to wash and scrub your sweet potatoes and make sure they are dry. Next, you’ll want to grab a plate, fork, sheet pan and sunflower oil.
Next grab your fork and place a couple sweet potatoes on a plate. Give each sweet potato a poke several times with the fork. This will help release the steam as they cook. Next drizzle some oil over the top and roll them in it making sure the whole sweet potato is coated and place them on the sheet pan. Go ahead and repeat the process until all of your sweet potatoes are prepped and ready for the oven.
Place the pan in your 400 degree oven until your sweet potatoes are tender. Approx 40 mins.
As your sweet potatoes cook you’ll want to get your quinoa started. Follow the instructions on the package. If your curious cooking quinoa is similar to rice. 2 to 1. I always add a little less water when cooking quinoa and also rice. I use the ratio 1 cup quinoa to 1 3/4 cups water. Also add 1/4 tsp of salt. I think you’ll find how easy it is to cook. Just add it and forget it! 😁. Pretty simple I’d say!
Prepare the filling:
Grab your favorite pot and drizzle in some olive oil. You’ll be sautéing your onions first on medium heat making sure to season them with some salt and pepper.
Next add in your peppers and continue to sauté for a couple mins. You’ll be adding in your garlic and diced tomatoes, and the seasoning. I added 1/2 teaspoon of Cumin and 1/2 teaspoon of chili powder. Feel free to add more. It’s really season to taste.
Next you’ll want to add in a handful or so of frozen corn, and a can of rinsed black beans. Continue to sauté on medium heat. Add a squeeze of lime, chopped cilantro and a handful of kale.
Your sweet potatoes and quinoa should be ready at this point. You’ll want to remove your sweet potatoes from the oven and open them up and let them cool while you complete your stuffing.
Now that your quinoa is done you’ll want to add some to your sautéed mixture. Don’t add it all. You’ll want to pay attention to the ratio. I added a couple big spoonfuls. At this point you’ll want to taste it and add more seasoning if needed. I added a squeeze of lime to mine, chopped cilantro, salt and pepper. You might even want to add more chili powder or cumin. Season to taste. Finally we can start stuffing those cute little sweet potatoes.
Don’t they look delicious?! Next add some shredded cheddar cheese on top and put them back in the oven to warm them through and let the cheese melt. Lastly before serving you’ll be adding some chopped cilantro and diced tomatoes on top to finish them off.
I hope you guys enjoy this recipe and can try it!
Learn. Garden. Cook. Repeat.