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close up of one stuffed sweet potato showing the texture of the roasted sweet potatoes so soft and loaded with filling like lentils, pomegranates , hot sauce, fresh herbs, feta cheese

Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are the perfect hearty, nutritious and delicious addition to your meals. They're also a full vegetarian meal on their own, loaded with lots of toppings. If you love roasted sweet potatoes, you'll LOVE stuffing them even more 🧡 
Course Appetizer, christmas, holiday, potluck, Side Dish, sides, vegetarian
Cuisine Mediterranean, Moroccan
Keyword stuffed sweet potatoes, Sweet potato recipe, sweet potatoes
Prep Time 10 minutes
Servings 8 people
Calories 360 kcal
Author Mahy

Ingredients

Sweet Potatoes

  • 4 sweet potatoes cut into half
  • 1/4 teaspoon salt and pepper
  • 2 teaspoons olive oil we use Mina olive oil

Stuffing

  • 1 1/2 cups lentils lentil stew from Mina brand, cooked and ready
  • 1/3 cup feta cheese crumbled
  • 1/4 cup Greek Yogurt
  • 1/2 cup Pomegranate arils
  • 2 Tablespoons dill leaves
  • 2 Tablespoon Hot Sauce optional depending on how you can take the heat--we use Harissa
  • 1/3 cup pine nuts toasted
  • 1/4 cup olive oil for drizzling. We use Mina olive oil, always.

Instructions

  1. First step is to roast the sweet potatoes. The secret to perfectly roasted potatoes is cutting them lengthwise. You can choose to keep the skin on or off, it won't affect the results.
    sweet potatoes cut in half on a wooden board
  2. Now you're going to season the sweet potatoes, drizzle with oil and place them cut side on a baking sheet. It's CRUCIAL to place them cut side down for maximum caramelization and for them to cook through.
    seasoned cut sweet potatoes placed on a parchment lined baking sheet, cut side down
  3. You don't need to flip them or anything, you may need to rotate the tray half way. Once they're ready you'll flip one half and see how beautifully caramelized it is. Use a fork and test to see how tender the sweet potatoes are. Flip all the sweet potatoes halves so that the cut side is not facing up.
    sweet potatoes perfectly roasted and out of the oven, one half is flipped the other side to show the caramelized top and how perfectly cooked it is
  4. At this point, you're ready to stuff.  Take a small fork and gently mash the insides of the sweet potatoes. This step ensures that the filling blends slightly with the soft sweet potato texture. It also makes the sweet potato halves look like boats and creates a groove for the stuffing.
    A hand holding a fork and smashing the inside of the sweet potatoes to prepare them for stuffing
  5. Now be as CREATIVE as you want! We loaded our sweet potatoes with lentil stew, harissa, feta cheese, Greek yogurt, dill, pomegranates and toasted pine nuts. A finish of olive oil drizzle is like the icing on the cake here! So don't SKIMP!
    A hand loading the stuffing on the sweet potatoes half on the baking sheet before transferring it to the serving plate.
  6. Continue with the remaining sweet potato halves. Once they're all stuffed and ready, place them on a serving plate and serve right away. If you'd like to make this in advance, follow tips below.
    close up of one stuffed sweet potato showing the texture of the roasted sweet potatoes so soft and loaded with filling like lentils, pomegranates , hot sauce, fresh herbs, feta cheese

Recipe Video

Recipe Notes

Tips for Stuffed Sweet Potatoes

  1. Use any type of sweet potato that you like, or even yams. Make sure they are all approximately the same size so that they cook at the same time.
  2. Follow the steps above for perfectly roasting sweet potato halves. You can alternatively microwave or boil them. However, roasting them creates a sweet rich complex taste of sweet potatoes that's unparalleled.
  3. Make sure to roast the sweet potatoes cut side down. We prefer lining our sheet with parchment paper to avoid sticking.
  4. When roasting is done, use a small fork to mash the insides of the sweet potatoes. This creates space to load the filling on top. It also blends the soft mashed veggie beautifully with whatever topping you're using. 
  5. These are best served once you have loaded them fully, however here's how to prep in advance. 

How to Make In Advance

Roasting the sweet potatoes is the most time consuming step in this recipe. You can roast them in advance, store them in an airtight container in the fridge for up to 4 days. You can likewise freeze them, well wrapped for 3 months.

To stuff them, thaw if frozen and remove from the fridge if just chilled. Place the sweet potatoes on a baking sheet in a preheated oven at 350 degrees F for 10-12 minutes until warmed through. Proceed to fill them as above.

Variations on Toppings and Stuffing

  1. Make Taco stuffed potatoes!  taco filling following our Ground Beef Tacos, Lamb Tacos, or Ground Chicken Tacos. This makes a great main dish! Don't forget a drizzle of Nacho Cheese Sauce!
  2. This recipe is naturally gluten free, and to make it dairy free, use vegan or dairy free cheese and yogurt.
  3. Add in Veggies. Roast veggies similar to our Pasta Primavera, and stuff them. 
  4. Turn them into nachos, add in all the Nachos ingredients.
  5. Follow the Philly Cheesesteak Sliders and stuff with Philly cheesesteak. Top with some cheese and bake at 350 degrees F for 5 minutes to melt the cheese, and serve right away!
  6. Serve with cold with our phenomenal Tuna Salad Recipe with Olive Oil Dressing! 

Can I use regular potatoes for this recipe? 

Absolutely yes. However you'll miss out on the sweetness of the sweet potatoes, which is unbeatable in our opinion. For regular potatoes, we recommend  Baked Potato Soup, Scalloped Potatoes.  Also Potato Pancakes or Air Fryer Baked Potato.

 

Nutrition Facts
Stuffed Sweet Potatoes
Amount Per Serving
Calories 360 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 6mg2%
Sodium 297mg13%
Potassium 801mg23%
Carbohydrates 48g16%
Fiber 15g63%
Sugar 7g8%
Protein 14g28%
Vitamin A 16087IU322%
Vitamin C 8mg10%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.