Best 3 Savory Stuffed Sweet Potatoes Recipes

Welcome to a culinary journey where flavors dance and textures harmonize. Our savory stuffed sweet potatoes are not just a meal; they're an explosion of tastes and sensations that will tantalize your palate. Picture perfectly roasted sweet potatoes, their skins glistening with a hint of olive oil, invitingly split open to reveal a vibrant filling.

Inside, a symphony of flavors awaits. Juicy ground turkey, seasoned with a blend of aromatic herbs and spices, takes center stage. Perfectly cooked quinoa adds a nutty texture and a boost of protein, while roasted vegetables – a medley of colorful bell peppers, zucchini, and corn – lend their natural sweetness and a delightful crunch.

But the surprises don't end there. A creamy, tangy sauce made with Greek yogurt, fresh herbs, and a touch of lemon zest brings everything together, adding a layer of richness and brightness. And to top it all off, a sprinkling of crunchy walnuts and crumbled feta cheese adds the perfect finishing touch, creating a delightful contrast of textures.

In this article, we'll take you on a step-by-step journey to create these culinary masterpieces. From selecting the right sweet potatoes to roasting them to perfection, and preparing the delectable filling, we'll guide you through the process, ensuring your stuffed sweet potatoes turn out as mouthwatering as they look.

So, gather your ingredients, prepare your taste buds, and get ready to embark on a flavor adventure like no other. Let's dive into the world of savory stuffed sweet potatoes!

Let's cook with our recipes!

SAVORY STUFFED SWEET POTATOES

Savory Stuffed Sweet Potatoes image

Provided by Bri McKoy

Number Of Ingredients 13

Ingredients

3 sweet potatoes, halved lengthwise
1 tablespoon olive oil
1 small yellow onion, diced
1 cup (or 4 oz) baby bella mushrooms, diced
2 garlic cloves, minced
1 pound (or 14 oz) ground breakfast sausage (remove casing if sausage is in casing)
1/2 cup dry white wine or chicken stock
1 bunch kale (about 2 cups), stems removed, chopped
2 TBS dried cranberries, chopped (plus more for topping)
1 TBS apple cider vinegar
1 1/2 teaspoons kosher salt
1/4 tsp pepper
1/2 cup parmesan cheese

Steps:

Preheat oven to 400 degrees.
Scrub sweet potatoes and cut in half lengthwise (this will give you 6 halves).
Line a baking sheet with parchment paper or aluminum foil. Oil baking sheet. Place sweet potatoes flesh side down. Bake for 45-55 minutes or until flesh of sweet potato is tender. (A note on using the Instant Pot: I do not use the IP for this recipe because the steam allows the skin of the sweet potato to easily fall away and we need the integrity of the sweet potato to stay so we can stuff them!)
In a skillet on medium high heat add 1 TBS olive oil.
Add onions and mushrooms. Saute for 5 minutes.
Add garlic and mix to combine until garlic is fragrant, about 1 minute.
Add ground sausage and crumble with wooden spoon or spatula.
Sauté for 5 minutes.
Deglaze the pan with 1/2 cup white wine or chicken stock. (Slowly pour liquid into pan and using a wood spoon or spatula work up the browned bits stuck on the bottom of the pan.)
Add kale and dried cranberries. The kale will wilt a considerable bit while cooking. Sauté for three minutes.
Add apple cider vinegar, salt and pepper. Mix to combine.
Once the potatoes are done remove from oven. Set aside to cool slightly.
Turn broiler in oven on.
Taking a spoon scoop out some of the flesh of each sweet potato half to create a well. You can mix the sweet potato you remove into the sausage mixture.
Scoop sausage mixture into sweet potato halves.
Sprinkle each half with parmesan cheese (or cheese of choice).
Place under broiler and bake until cheese is melted and bubbly, about 2-3 minutes.
Remove. Sprinkle with leftvoer dried cranberries.

SAVORY STUFFED SWEET POTATOES

Savory Stuffed Sweet Potatoes image

These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

4 large round sweet potatoes, (10 to 12 ounces each)
1 tablespoon plus 1 teaspoon olive oil
1 small onion, finely chopped
1 small garlic clove, minced
1 teaspoon finely chopped fresh rosemary
1 teaspoon coarse salt
1/4 teaspoon crushed red pepper, flakes
4 ounces Tuscan kale, trimmed and thinly sliced (about 2 1/4 cups)
4 ounces firm tofu, cut into 1/2-inch cubes

Steps:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Bake sweet potatoes on sheet until tender but not completely cooked through, 55 minutes to 1 hour and 10 minutes (depending on size). Let stand until sweet potatoes are cool enough to handle, about 15 minutes. Leave oven on.
Cut off the top quarter of each sweet potato; discard. Scoop out and reserve flesh, leaving a 1/2-inch-thick shell; set shells aside. Reserve half the flesh for another use. Coarsely chop the remaining flesh; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, rosemary, salt, and red pepper flakes; cook, stirring occasionally, 3 minutes. Add kale; cook, stirring occasionally, until kale has wilted, about 5 minutes. Stir in reserved chopped sweet potatoes, the tofu, and 1/4 cup water. Cook until filling is heated through, about 45 seconds.
Place sweet potato shells on a rimmed baking sheet. Spoon filling into shells, dividing evenly. Cover with foil, and bake until heated through, about 30 minutes.

Nutrition Facts : Calories 375 g, Fat 7 g, Fiber 10 g, Protein 9 g, Sodium 391 g

SAVORY STUFFED SWEET POTATOES RECIPE

Savory Stuffed Sweet Potatoes Recipe image

Delicious baked sweet potatoes with a sausage and vegetable filling. These are a filling and nourishing meal that are easy to make and kid-approved.

Provided by Katie Wells

Categories Main

Time 1h10m

Number Of Ingredients 6

Ingredients

1 lb ground sausage
4 handfuls of raw spinach
2 onions (diced)
4-6 medium sweet potatoes
Salt
cheddar cheese (sour cream, cream cheese (all optional))

Steps:

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.

Nutrition Facts : ServingSize 1 whole potato, Calories 675 kcal, Carbohydrate 42.7 g, Protein 34.3 g, Fat 42 g, SaturatedFat 16.4 g, Cholesterol 125 mg, Sodium 1257 mg, Fiber 7.5 g, Sugar 10 g

Tips:

For best results, choose sweet potatoes that are roughly the same size so that they cook evenly.
Use a fork to poke several holes in the sweet potatoes before baking. This will help them cook more evenly.
To make the filling, you can use any type of ground meat, such as beef, turkey, or lamb. You can also use a mixture of meats.
Season the filling to your taste with your favorite herbs and spices. Some popular options include chili powder, cumin, paprika, and garlic powder.
To make the sweet potatoes even more flavorful, you can brush them with melted butter or olive oil before baking.
Serve the stuffed sweet potatoes with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Savory stuffed sweet potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to get your daily dose of fruits and vegetables. With so many different variations to choose from, there is sure to be a stuffed sweet potato recipe that everyone will enjoy. So next time you are looking for a new and exciting way to prepare sweet potatoes, give one of these recipes a try.