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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
Ingredients
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
Nutrition
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What is your favorite way to prepare sweet potatoes? What toppings would you add to this? Share below!
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 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!
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!
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
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!!!
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)!
My favorite way is simply baked. But I can’t wait to give this a try!
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!
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 🙂
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.