Stuffed Sweet Potatoes

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.

Key Ingredients

• Sweet potatoes — Look for extra-big, wide sweet potatoes. Small, thin potatoes can be difficult to stuff.
• 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.
• 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.

These stuffed sweet potatoes taste even better than they look in the pictures. They’re completely mouthwatering on every level!