This healthy stuffed sweet potato recipe is full of delicious, fresh flavors and topped with savory shredded cheddar. And of course, we can’t forget to sprinkle some chopped green onion on top. It’s so simple and easy to make this mouthwatering recipe, and it only takes 35 minutes from start to finish.
When you want a hot lunch instead of a cold sandwich or wrap, this is a great option. I especially love making this recipe during the cooler fall months when I’m craving warm, cozy food.
Honestly, any sweet potato recipe is great when the air gets crisp. So, when you do your grocery shopping for this recipe, be sure to stock up! You’ll definitely want a few extra so you can try making a pot of Sweet Potato Chicken Soup or these amazing Ground Turkey Sweet Potato Stuffed Peppers.
I love that a loaded sweet potato can be enjoyed at lunch time or as a light dinner. When making this recipe for dinner, I like to include a tasty side dish like this Parmesan Brussels Sprouts Salad or this Air Fryer Asparagus.
If you’re anything like me, you’ll agree that any “stuffed” recipe is a winner. Be sure to check out these Easy Ground Turkey Stuffed Peppers, Sausage and Apple Stuffed Acorn Squash and Sausage and Kale Stuffed Acorn Squash.
How To Make
- Sweet potatoes — Look for extra big, wide sweet potatoes. Small, thin potatoes can be difficult to stuff.
- Olive oil — Extra virgin.
- Fresh veggies — Diced red onion, yellow bell pepper, minced garlic and green onion. You can use a different color of bell pepper if preferred.
- Grass-fed ground beef — I like using the leanest beef I can find, but any fat to protein ratio will work.
- Tomato — Canned, diced tomato with juices.
- Seasonings — Salt, ground black pepper, dried oregano and dried basil. You can also use dill and any other dried herbs, you prefer.
- Cheeses — A mixture or shredded mozzarella and cheddar. If you like spicy food, consider adding some pepper jack cheese.
Prepare Sweet Potatoes:
- Scrub potatoes really well and pat them dry with a clean kitchen towel. Because we’re leaving the skins on, it’s extra important to clean them well.
- Use a fork to pierce small holes all over each potato. This will help the sweet potato separate from the skin and accelerate the cooking process. It will also allow steam to escape and keep the potato from rupturing.
- Place potatoes on a plate and microwave for approximately 8-10 minutes. Flip and microwave 8-10 more. Poke each potato with a fork to test for tenderness. You can also make this recipe with baked potato.
- While potatoes cook in the microwave, you can start on the filling. Measure olive oil into large skillet on the stovetop and turn heat to medium-high.
- Add diced onion, diced bell pepper and minced garlic to the pan and sauté until they begin to soften, this will take around 3-5 minutes.
- Add ground beef and break it up with a spoon. Cook until completely browned.
- Add diced tomato, seasonings and ¾ cup of shredded cheese to the skillet (reserve remaining quarter cup of cheese for topping). Cook everything together for 1-2 minutes while stirring often.
- Once sweet potatoes are done, wait for them to cool down. Carefully cut each in half and be really cautious as steam from the potatoes can burn. Use a fork to mash up the flesh of each potato a bit.
- Portion filling evenly between each potato and garnish with reserve shredded cheese, green onion slices and any other toppings you’d like.
- Serve immediately and enjoy.
These stuffed sweet potatoes taste even better than they look in the pictures. They’re completely mouthwatering on every level!
- Buy big sweet potatoes! You’ll want pick out the large, thick ones. Small, thin potatoes won’t have as much flesh and they be much more difficult to stuff.
- Scrub, scrub, scrub. Because we’re leaving the skin on our stuffed sweet potatoes, it’s important to really wash them really well. This will ensure the removal of any dirt clumps.
- When you chop up your veggies, be sure to cut them into really small and even pieces. This will allow filling to fit better in each sweet potato.
- If you happen to have extra filling, don’t throw it away. It’s really tasty and makes a great meal all on it’s own or topped with some avocado slices and sour cream.
Stuffed Sweet Potatoes Variations & Substitutions
Protein: skip the beef and try a different protein like ground turkey or ground chicken.
Vegetables: use different veggies in your filling. Think sweet corn, green peas, mushrooms or riced cauliflower.
Seasonings: flavor your stuffed sweet potatoes with different seasonings or dried herbs and spices. Dried and crushed rosemary would be absolutely delicious in this recipe!
Toppings: have some fun with toppings. Try sour cream, Greek yogurt, hot sauce, chives, chopped fresh parley, bacon bits, extra diced red onion, pickled red onion, shredded lettuce, jalapeno slices and more.
Potatoes: use russet potatoes instead of sweet.
Vegan: to make it vegan, just replace ground beef for black beans and some scrambled tofu.
How To Store Leftovers
- Allow stuffed sweet potatoes to cool and then transfer to an airtight container. Store them in the refrigerator for up to 4 days.
- To freeze: allow leftover potatoes to cool and wrap each half in aluminum foil. Place wrapped potatoes in a Ziploc bag and store in the freezer for up to 3 months.
- Reheat: remove foil and microwave thawed potato on high, in 30 second increments until warmed through. Or, preheat oven to 350°F. Place potato on a foil lined baking sheet and bake for 15-20 minutes, until hot.
Frequently Asked Questions
You can absolutely bake your sweet potatoes, keep in mind that this will take a lot longer than microwaving. Simply preheat your oven to 400°F. Pierce potato skins all over with a fork and place them on a foil lined baking sheet. It will take about an hour for the potatoes to finish baking.
Ground beef, ground turkey and ground chicken would all be excellent in these stuffed sweet potatoes. You could even do sausage or chorizo.
You certainly can. In my opinion, it’s the most delicious part of the potato.
When you cook a potato in the microwave, it will begin to release steam through the holes you pricked in the skin. Sometimes, this will result in a hissing sound.
Watch the Stuffed Sweet Potato Web Stories.
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small red onion diced
- 1/2 yellow bell pepper diced
- 2 cloves garlic minced
- 1/2 lb grass-fed ground beef
- 1/2 cup canned diced tomatoes with juices
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup shredded mozzarella and cheddar cheese
- 2 green onions sliced thin
- Pierce sweet potatoes with a fork all over. Place them on a plate and microwave 8-10 minutes. Then, Carefully flip the potatoes and microwaving for 8 to 10 minutes more or until the potatoes are tender when poke a fork into the center of the potato.
- Meanwhile heat the olive oil in a skillet over medium-high heat.
- Sauté the onion, bell pepper and garlic until softened for about 3-5 minutes.
- Add ground beef and cook, breaking up with a wooden spoon until the beef is no longer pink.
- Add diced tomatoes, salt and pepper, dried oregano and basil. Cook and stir well for about 1-2 minutes or until the beef is cooked. Then, add 3/4 cup of the cheese. Save the rest for topping.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Use a fork to fluff up the insides. Fill the sweet potato shells with the ground beef mixture.
- Top sweet potatoes with the remaining cheese and then, sprinkle some green onions before serving.
- Make sure your sweet potatoes are large enough to stuff! I like wider ones as the thinner ones don’t hold up the stuffing as well.
- As we are keeping the skins on, make sure to thorough clean and dry the sweet potatoes before cooking with them.
- Make sure everything to diced finely so they all fit into the sweet potatoes.
- To store: Place leftover stuffed sweet potatoes in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat everything in a microwave or in the oven.
- To freeze: Wrap the cooled sweet potatoes in foil before transferring to a freezer-safe bag. Freeze for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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