My kids really, really like sweet potatoes. My oldest would eat several in a meal easily, and he loves them with some healthy fats like butter or coconut oil and bit of salt. One of our favorite recipes is stuffed sweet potatoes, because it’s so easy to make and is very filling.
For Any Meal of the Day…
These are surprisingly great for breakfast and you could substitute any meat or leftover meat for the sausage. I make a bunch of these ahead of time and wrap in foil for quick meals. They are also wonderful post-workout meals after weight training to refuel muscles without grains.
If you bake the sweet potatoes, and assemble the toppings, you can also make a “Sweet Potato Bar” to let everyone in your family create their own stuffed sweet potato creation.
Delicious Stuffed Sweet Potatoes Recipe
Prep
Cook
Total
Yield 4 -6
Delicious baked sweet potatoes with a sausage and vegetable filling. These are a filling and nourishing meal that are easy to make and kid-approved.
Ingredients
- 1 lb ground sausage of choice
- 4 handfuls of raw spinach (about one bag or bunch)
- 2 onions
- 4-6 medium/large sweet potatoes
- Salt, pepper, garlic powder, sage, and basil to taste
- Optional toppings- raw, sharp cheddar cheese, sour cream, cream cheese
Instructions
- Bake sweet potatoes for 45 minutes to an hour until soft (can be done ahead of time and re-heated)
- Brown sausage in a large skillet.
- When it is almost browned, dice onion and add.
- When onions have started to soften, add the spinach.
- Saute until all are cooked and spice to taste.
- When sweet potatoes are soft, remove and cut in half lengthwise.
- In a large baking dish or on a baking sheet, Flatten the sweet potato a little bit and add a big scoop of the stuffing mixture to the middle of the sweet potato, evenly dividing among them.
- Top with cheese (if using)
- Return to the oven for about 10 minutes to incorporate flavors and melt cheese.
- Top with sour cream (optional) and serve.
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What is your favorite way to prepare sweet potatoes? What toppings would you add to this? Share below!
This looks great! How many does it serve if we do 4 sweet potatoes? Is it 1 potato per person or 1 1/2 potato per person? Thanks!
The recipe is for four people but the way my kids eat I do sometimes make double since they can eat two… The filling could definitely stretch and fill 6 if needed.
When you make ahead, do you bake the sweet potato, put the “stuffing” in, wrap on foil, then just do second baking? Can you freeze them before they are baked the second time?
Just answered on facebook but yes to all of those questions 🙂
Yum. I was planning on eating a sweet potato for lunch anyway, saw this and decided to give it a try with what I had in the fridge. I didn’t have sausage so I used a piece of a leftover garlic chicken breast from yesterday’s dinner. It turned out delicious! Salty and sweet at the same time! Thanks for the idea!
My favorite way is simply baked. But I can’t wait to give this a try!
My favorite application for sweet potatoes is a sweet potato and bacon hash for breakfast…diced sweet potatoes tossed with crispy bacon, bacon fat and cinnamon…even my picky kids love that one! (Credit for the recipe goes to 70sBig…I certainly don’t fit the 70sBig profile user, but some of their recipes really rock)!
We tried this Sunday and it was amazing! And SO filling! I love how I can make them and then freeze them for later in the week! That’s a huge thing for our family! Thanks!!!
Hi! I’m thinking I could make and freeze these for an after-school snack for my teenage sons. Do you suggest thawing and then baking, or can they go straight from freezer to oven? How long for thawing and/or baking? Thanks!
The can go straight from freezer to a 350 degree oven for 20-25 minutes until thawed through
These are excellent! My whole family enjoyed it and it was so quick to throw together. I replaced half the sausage with ground chicken. Tasty!
I made this for lunch today for myself. So easy and delish! I replaced sausage with bacon as that is what I had on hand.
Thank you for sharing this!
Some time ago you did a recipe for “awesome rosemary parmesan chickpea sweet potatoes.” I have the first page of the recipe but am missing the second page with additional instructions. I can’t find this recipe after a diligent search. Help! Thanks.
I don’t think it was me since I don’t usually cook with chickpeas…
I made this tonight and it was sooo yummy! I added mushrooms and bell pepper to the filling and it turned out so good. I was hesitant at first because I have never had sweet potatoes like this. Its the perfect balance between sweet and savory! Even better topped with cheese and sour cream!
What is the nutritional value of this recipe?
Incredible! I just made these for lunch and my kids have been raving about how great these are. Thank you!
Hi, can you confirm the temperature of oven please. I can’t see it?!??
Thank you so much for your work.
Omg these were so good! I ate the leftovers for breakfast, even better! Thanks Katie!
I just made these for lunch and I don’t think my boyfriend stopped to breath while he wolfed his down 🙂 This is definitely going to become regular meal, thanks for the great recipe!
So glad you both liked them!
Delicious! My husband and toddler wolfed these down. Such a great way to get a semi anti-veggie little boy to eat his veggies. Thanks for the great recipe!
This is such an amazing recipe! My husband LOVES it! We put the onion in the vitamix first to turn it into a liquid and it gives an amazing flavor 🙂 Thanks!
I’ve usually topped my sweets with Greek yogurt and raw cranberry orange relish but this sounds delicious also!
How to bake potatoes in oven without wrapping in tin foil? Been reading how bad tin foil is. Thank you
This looks like a tasty recipe but how in good conscience could you suggest that this or other fat filled recipes are healthy? With all we know about fats, dairy and meat this and most of your other recipes should be considered “sometimes” foods if ever.
You should probably read this: https://wellnessmama.com/743/guide-to-fat/
Yum! do you have any go-to sides with this entree?
love what you do!