Stuffed sweet potatoes- a delicious side for any Thanksgiving dinner, or an easy and nutritious meal for any time of day!
Not that I never need an excuse to eat more sweet potatoes, but fall is just the perfect time of year for them! This year in preparation for Thanksgiving, I my mom brought home TEN WHOLE POUNDS of sweet potatoes. The result was that I made four different sweet potato recipes- both sweet and savory and they all turned out so good! I made these stuffed sweet potatoes, sweet potato brownies, mashed sweet potatoes, and sweet potato pie.
That is really one of my favorite thing about sweet potatoes- they are just so versatile and you can make so traditional recipes into a healthier version by using sweet potatoes! I will share all of these Thanksgiving recipes, starting with these delicious stuffed sweet potatoes that are a healthy and nutritious alternative to the traditional Thanksgiving appetizers 🙂
This recipe was a big hit with my family on Thanksgiving. It is slightly Mexican inspired, and I think what made the sweet potatoes taste so delicious was the mix of sweet and savory flavors and spices.
These stuffed sweet potatoes are super easy to make. To be honest, waiting for them to cook is really the only part that takes some time. I usually bake my sweet potatoes in the oven, but I actually found that boiling them in a pot gets the job done a lot more quickly and makes them softer and mushier. This is important, because you will be scooping out the inside to make the filling, so you want it to be mushy.
I will get into all of the details in the recipe portion. But whether you are looking for a delicious Thanksgiving appetizer, or just a quick, easy, and nutritional meal for any other time of the year, you have to try making these stuffed sweet potatoes 🙂
Stuffed Sweet Potatoes
- 6 sweet potatoes
- 1 can black beans
- 1 can sweet corn
- 1 tomato
- 2 scallions
- 1 teaspoon paprika
- 1 teaspoon cumin
- juice of 1 lime
- salt and pepper to taste
- You want to start by washing your sweet potatoes and cutting out any of the rotting parts that sweet potatoes tend to have. Try and buy the freshest and smallest sweet potatoes you can find for this recipe, but any kind will work. To speed up the cooking process, cut the sweet potatoes in half the long way (hot dog style). Poke some holes in then place them in a pot of boiling.
- After your sweet potatoes are soft enough to easily poke a hole into, take them out. Scoop out the stuffing and set aside in a large bowl.
- Preheat your oven to 350 degrees Fahrenheit. Place your sweet potato skins on a baking sheet and bake them for about 30 minutes. This step is optional, but I think the potatoes are so delicious when the skins are crispy.
- In the large bowl where you scooped out the insides of the sweet potato, combine all of your ingredients.
- When the potato skins are done baking, stuff each one with filling you just made.
- Feel free to also top with avocado, cilantro, or parsley like I did.
- Enjoy 🙂
This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
I actually don't use eggs for any of my recipes, everything is vegan 🙂