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Wellness Mama » Blog » Recipes » Savory Stuffed Sweet Potatoes Recipe

Savory Stuffed Sweet Potatoes Recipe

July 13, 2012 (Updated: January 4, 2020)   —  by Katie Wells

Savory Stuffed Sweet Potatoes Recipe

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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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. Just pop them in the oven to heat them up. They are also wonderful post-workout meals after weight training to refuel muscles without grains.

If you bake the sweet potatoes, and assemble all the fillings and toppings, you can also make a “sweet potato bar” to let everyone in your family create their own stuffed sweet potato creation.

Savory Stuffed Sweet Potatoes Recipe
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4.3 from 10 votes

Savory Stuffed Sweet Potatoes Recipe

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. 
Course Main
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6
Calories 675kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 1 lb ground sausage
  • 4 handfuls of raw spinach
  • 2 onions diced
  • 4-6 medium sweet potatoes
  • Salt pepper, garlic powder, sage, and basil to taste
  • cheddar cheese sour cream, cream cheese (all optional)

Instructions

  • Bake sweet potatoes for 45 minutes to an hour or until soft.
  • Brown sausage in a large skillet.
  • When it is almost browned, add diced onion.
  • When onions have started to soften, add the spinach.
  • Saute until all are cooked and spice to taste.
  • When sweet potatoes are soft, remove them from the oven 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, dividing evenly among them.
  • Top with cheese if using.
  • Return to the oven for about 10 minutes to incorporate flavors and melt the cheese.
  • Top with sour cream if desired and serve.

Notes

A great recipe for batch cooking when sweet potatoes are on sale. Simply cook the sweet potatoes, stuff, wrap in foil, and freeze until ready to use. Reheat from frozen in a 350°F oven for 20-25 or until heated through. 

Nutrition

Serving: 1whole potato | Calories: 675kcal | Carbohydrates: 42.7g | Protein: 34.3g | Fat: 42g | Saturated Fat: 16.4g | Cholesterol: 125mg | Sodium: 1257mg | Fiber: 7.5g | Sugar: 10g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Find More Recipes You’ll Love…

This recipe is one of the favorites from my brand new Wellness Mama Cookbook with over 200 easy and delicious recipes for the busy cook!

What is your favorite way to prepare sweet potatoes? What toppings would you add to this? Share below!

Stuffed Sweet Potatoes are a simple and very nutritious easy meal idea that can be prepared ahead for a healthy meal on the go. Kids love these!

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Category: Recipes, Side Dish Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (28 Comments)

  1. Martha

    March 29, 2013 at 6:51 PM

    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.

    Reply
    • Wellness Mama

      April 1, 2013 at 12:15 PM

      I don’t think it was me since I don’t usually cook with chickpeas…

      Reply
  2. Sherry

    November 6, 2012 at 1:34 PM

    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!

    Reply
  3. Isaac

    August 5, 2012 at 9:19 PM

    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!

    Reply
  4. Kristen

    July 25, 2012 at 1:02 PM

    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!

    Reply
    • Wellness Mama

      July 25, 2012 at 1:37 PM

      The can go straight from freezer to a 350 degree oven for 20-25 minutes until thawed through

      Reply
  5. Jenny P

    July 17, 2012 at 9:51 AM

    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!!!

    Reply
  6. Amber

    July 16, 2012 at 12:09 PM

    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)!

    Reply
  7. Alexandra

    July 14, 2012 at 4:03 PM

    My favorite way is simply baked.  But I can’t wait to give this a try!

    Reply
  8. Sarah Harris

    July 13, 2012 at 6:07 PM

    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!

    Reply
  9. Heidi

    July 13, 2012 at 3:39 PM

    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?

    Reply
    • Wellness Mama

      July 13, 2012 at 4:54 PM

      Just answered on facebook but yes to all of those questions 🙂

      Reply
  10. Jenny P

    July 13, 2012 at 2:06 PM

    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!

    Reply
    • Wellness Mama

      July 13, 2012 at 4:53 PM

      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.

      Reply
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