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 Himalayan salt. One of our favorite recipes is stuffed sweet potatoes, because it’s so easy to make and is very filling.
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.
Stuffed Sweet Potatoes
Yield 4 -6
Delicious baked sweet potatoes with a sausage and vegetable filling.
- 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.
What is your favorite way to prepare sweet potatoes? What toppings would you add to this? Share below!