This hearty 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 onions 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 lunchtime 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
Ingredients
- 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 of shredded mozzarella and cheddar. If you like spicy food, consider adding some pepper jack cheese.
Instructions
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 a baked potato.
Prepare Filling:
- While potatoes cook in the microwave, you can start on the filling. Measure olive oil into a large skillet on the stovetop and turn the 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 the remaining quarter cup of cheese for topping). Cook everything together for 1-2 minutes while stirring often.
Assemble Potatoes:
- 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 reserved 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!
Recipe Tips
- 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.
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 parsley, bacon bits, extra diced red onion, pickled red onion, shredded lettuce, jalapeno slices, and more.
Make it Mexican: Try this Taco Stuffed Sweet Potatoes and this Taco Stuffed Acorn variations.
Potatoes: Use russet potatoes instead of sweet.
Vegan: To make it vegan, just replace ground beef with black beans and some scrambled tofu.
Serve Loaded Sweet Potatoes With…
Stuffed Sweet Potatoes
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Video
Ingredients
- 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
Instructions
- 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.
Tips
- 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
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Julie @ Cooks with Cocktails says
These look so delicious and healthy! These are going on my meal plan for next week! Im not sold yet on the idea of mayo with my sweet potatoes, but I will take your word for it and give it a shot 🙂
Olivia Ribas says
Let me know if you like the mayo with your sweet potatoes. I do say that this is very flavourful!
Ashley@CookNourishBliss says
Sweet potatoes are a huge favorite of mine and these sound awesome! So much flavor!
Olivia Ribas says
Yes, they are very flavourful, friend! Hope you are doing well. Thanks for your comment 😉
Erin@WellPlated says
I luuuuuuv sweet potatoes and these flavors sound outstanding! Fun videos too.
Olivia Ribas says
Glad you liked this recipe, Erin! And thanks for stopping by 😉
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Ash says
I enjoyed this very much. I used ground beef. I also added a **pinch** of cinnamon to my beef/tomato mixture. I forgot to grab green onion at the store so topped my taters with cheddar cheese & french’s fried onions…then broiled them in the oven. I’ll definitely make this again. Paired well with yellow rice. 💜
Olivia Ribas says
That’s great to hear!