These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious, gluten-free and vegan weeknight meal.
I have always been a potato lover. Growing up french fries and my mom’s fried potatoes were my favorite, but I also loved baked potatoes — loaded with butter, of course.
Do you know who had the best baked potatoes? Outback. The regular ones with the course-grain salt on the skin and/or the sweet potato with the honey butter and brown sugar. Not sure if they still have them, but oh man, they were so good!
Long story short, I think my love for baked sweet potatoes started at Outback.
The awesome thing about baked sweet potatoes is that they’re pretty much a blank canvas so you can add just about anything to them.
Lately I’ve been on a stuffed sweet potato kick and enjoying them Mexican style with a variety of toppings. The version I’m sharing today is the ultimate stuffed potato!
So so good and super easy to whip up.
The only part that takes a little patience is baking the sweet potatoes. Luckily you can pop them in the oven and do other things while they bake to perfection. Once they’re cooked you can have dinner on the table in a matter of minutes.
Stuffed Sweet Potato Ingredients
If you’re looking for a meal packed with healthy fats and fiber, this recipe is great as is! That said, the toppings are super easy to tweak based on your needs. Skip the dressing or avocado for less fat and/or add a lean protein option if you feel like you need more. I’ve made them several ways – vegan style with just the black beans, carnivore style with chopped chicken and breakfast for dinner style with an egg on top. They’ve all tasted great!
Stuffed Sweet Potato:
sweet potatoes
black beans
onion
bell pepper – red or yellow
mushrooms
baby spinach
cherry tomatoes
avocado
spring onions
cilantro
sriracha or hot sauce – optional
Zesty Tahini Dressing:
tahini
apple cider vinegar – or water
lemon juice
Bragg’s liquid aminos – tamari or soy sauce would work too
nutritional yeast
garlic
Buying & Storing Sweet Potatoes
When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
Store you sweet potatoes in your pantry or on the counter top at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and soft).
If you make these stuffed sweet potatoes be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!
These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious vegetarian weeknight meal.
Ingredients
2 sweet potatoes
1/2 cup cooked black beans
1/4 cup onion, chopped
1/2 cup yellow or red bell pepper, chopped
1/2 cup mushrooms, sliced
5 ounces baby spinach
10 cherry tomatoes
1/2 avocado, sliced
2 spring onions (green part only), chopped
fresh cilantro, to taste
sriracha or hot sauce, to taste
Zesty Tahini Dressing
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast
1 clove garlic
Instructions
Preheat oven to 400° F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
While potatoes are baking, blend together the zesty tahini dressing. Set aside.
Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
Remove potatoes from oven, cut open sweet potatoes, mashed each side with a fork and sprinkle on a little sea salt and pepper to season.
Load on the toppings: start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing dressing over each potato. Serve immediately.
Nutrition
Serving Size:1 potato
Calories:436
Sugar:15g
Fat:18g
Carbohydrates:58g
Fiber:18g
Protein:19g
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Hi Belinda. Not really as nutritional yeast has a very distinct taste that’s kind of nutty and cheesy. That said, you can totally make this recipe without the dressing. Maybe use salsa as a topping instead?
What GORGEOUS pictures. Yum!
I know without a doubt how good this is, cuz I’ve been making something a lot like it for years… in fact I love this kind of combination so much, I started a business entirely built on sweet potatoes! Sounds like you and I would hit it off 🙂 My sweet potato salsas are the only ones in the world, and are made entirely of sweeties, no tomato. And of course in the Mexican versions I add black beans, non GMO corn, lime, spices… and no junk, just like your great recipe here.
So, on those days and nights when you just don’t have the time to do the baking, you can just crack open a jar and wrap it in a tortilla or a big ole’ lettuce leaf, and there’s your quickie healthy delish burrito. (I don’t add any fats — you can add your avo or cheese or what have you, fresh.) I make the salsas cuz I’m a busy working mom and I wanted to find a way to make it easier and faster to eat sweet potato, nice and clean. I hope they help people enjoy life on those days when we’re on the run.
I adore baked sweet potatoes and this looks like a great way to serve them. I’ve never been to Outback but I can see how those potatoes helped you fall in love with baked potatoes!
The thing I love most about potatoes is how filling they are. I’m always starving after a workout, and a stuffed potato is just about the best meal in the world to me! Sometimes I batch cook them in the oven so I can grab them whenever I need them during the week.
These would be perfect to make a big batch for lunches during the week. I found cutting the sweet potato in half and baking skin side up helps cut down cooking time and makes them more tender and almost carmelized. Yum!
Ahh my obsession with them started at Logan’s Roadhouse ….now I can’t get enough. (Not at Logans though) Thanks for the breakfast idea and my favorite is the Mexican version
Thanks, Brittany! You know, I have an idea… do you ever do product reviews? I don’t see any on your site here, but is it something you’d like to try? I would get you a sample of my salsas… (There’s Mexican, Tuscan & Moroccan flavors) Then I can offer a threesome of them as a prize if you want to do a giveaway with your readers. Just an idea.
I’ve read quite a bit of your blog and really love it! Such great recipes and a wonderful perspective on life.
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Do you use both the sriracha sauce AND the Tahiti dressing or just one or the other? Thanks 🙂
I use both, but feel free to use either or both! 🙂
Is there a sub for the nutritional yeast? Thanks!
Hi Belinda. Not really as nutritional yeast has a very distinct taste that’s kind of nutty and cheesy. That said, you can totally make this recipe without the dressing. Maybe use salsa as a topping instead?
Lovely recipe! These look delicious 🙂
What GORGEOUS pictures. Yum!
I know without a doubt how good this is, cuz I’ve been making something a lot like it for years… in fact I love this kind of combination so much, I started a business entirely built on sweet potatoes! Sounds like you and I would hit it off 🙂 My sweet potato salsas are the only ones in the world, and are made entirely of sweeties, no tomato. And of course in the Mexican versions I add black beans, non GMO corn, lime, spices… and no junk, just like your great recipe here.
So, on those days and nights when you just don’t have the time to do the baking, you can just crack open a jar and wrap it in a tortilla or a big ole’ lettuce leaf, and there’s your quickie healthy delish burrito. (I don’t add any fats — you can add your avo or cheese or what have you, fresh.) I make the salsas cuz I’m a busy working mom and I wanted to find a way to make it easier and faster to eat sweet potato, nice and clean. I hope they help people enjoy life on those days when we’re on the run.
Yum! Your sweet potato salsa sounds really delicious. Thanks for sharing. 🙂
All looks so great
OMG love the recipe 🙂
I adore baked sweet potatoes and this looks like a great way to serve them. I’ve never been to Outback but I can see how those potatoes helped you fall in love with baked potatoes!
The thing I love most about potatoes is how filling they are. I’m always starving after a workout, and a stuffed potato is just about the best meal in the world to me! Sometimes I batch cook them in the oven so I can grab them whenever I need them during the week.
I’m especially excited to try this dressing!
Nothing beats an easy, healthful and delicious dinner! These look super delish!
This looks amazing, love Mexican flavours and pretty much anything with sweet potato! 🙂
So true about how, no matter if we follow another’s recipe to the ‘t’, the food we cook always tastes like our cooking!
Oh I love the idea and i love this combinations…
Delicious!Totally want to try your recipe.Voted for you! All the best!
These would be perfect to make a big batch for lunches during the week. I found cutting the sweet potato in half and baking skin side up helps cut down cooking time and makes them more tender and almost carmelized. Yum!
These look so colorful and delicious anytime! Thanks!
Ahh my obsession with them started at Logan’s Roadhouse ….now I can’t get enough. (Not at Logans though) Thanks for the breakfast idea and my favorite is the Mexican version
Oh man you are knocking it out of the park with these Mexican recipes! This looks delicious! I need to try it!
Thanks, Brittany! You know, I have an idea… do you ever do product reviews? I don’t see any on your site here, but is it something you’d like to try? I would get you a sample of my salsas… (There’s Mexican, Tuscan & Moroccan flavors) Then I can offer a threesome of them as a prize if you want to do a giveaway with your readers. Just an idea.
I’ve read quite a bit of your blog and really love it! Such great recipes and a wonderful perspective on life.