3 Tasty Ways to Stuff Your Sweet Potato

If you’re looking for an extra boost of vitamins and taste in your meal, consider making sweet potatoes the star of your plate. Loaded with nutrition, they can make wonderful complete meals! Cheese, eggs, grains, and other veggies are all great fillings. Sweet potatoes are full of vitamin A, B, C, manganese, copper, potassium and dietary fiber.

I’ll bet you that the whole family will enjoy these new takes on loaded sweet potatoes. It might even make you think twice about the traditional white baked potato with sour cream and bacon (although, still delicious in its own right). You can virtually add anything to potatoes, so start experimenting with ingredients. (You can’t go wrong with butter and cinnamon!) Here are 3 awesome meals to get you started!

3 Meal-Worthy Stuffed Sweet Potato Recipes

Sweet potatoes taste best when you use some type of oil or butter to soften them and bring out their flavor.

Breakfast: Avocado + Egg Stuffed Sweet Potato

Sweet potatoes and avocado are a match made in heaven. Add in some yummy spinach and an egg and you have a wonderful energy-packed breakfast to start your day.

Ingredients

2 small sweet potatoes

• 1 ripe avocado peeled and sliced
• 1 tsp lemon juice
• 1 cup fresh spinach leaves
• 1 tsp butter
• 2 free range eggs
• 1 tsp vinegar
• 2 garlic cloves diced
• A pinch sea salt
• 2 cups purified water
• Freshly ground black pepper
• To garnish: sesame seeds

Instructions

Preheat the oven to 200°C/400°F.

1. Rinse the sweet potatoes, pierce with a fork all around then onto a baking sheet lined with parchment paper, and bake for 30 minutes until tender, then remove from the oven.
2. While the potatoes are baking, add the water into a medium sauce pan and bring to boil.
3. Add the vinegar, reduce the heat to low, break the eggs and add them into the water.
4. Poach for four minutes, then remove (but save the hot water) and add into cold water and set aside to cool.
5. Heat the Smart Balance butter into a skillet over low heat, add the diced garlic, fry for 30 seconds, then add the fresh spinach and cook until the leaves softens.
6. Season with pepper, and set aside.
7. Cut open the baked sweet potatoes, add the avocado slices and cooked spinach, and drizzle with lemon juice.
8. Add the eggs into the hot water in which they were poached, allow them a few seconds to heat, then remove.
9. Top the sweet potatoes with the poached eggs, season with salt, garnish with sesame seeds and serve.

Lunch: Quinoa Salad Stuffed Sweet Potato

Packed with protein, quinoa is a fantastic midday meal to keep you energized for the rest of the day. This stuffed potato includes delicious ingredients like tomatoes, cucumbers, red onions and Kalamata olives. Roast the potatoes ahead of time, and you’ll have a unique Greek-inspired meal in minutes!

Ingredients

• 2 sweet potatoes
• 2 tsp butter
• 1/2 cup quinoa
• 4 cherry tomatoes cut into quarters
• 1/2 cucumber cut into small cubes
• 1/2 small red onion finely diced
• 5-6 Kalamata olives diced
• 1 small bunch parsley roughly chopped
• 1 garlic clove minced
• 1 tsp sumac
• 2 tsp extra virgin olive oil
• 1 tbsp lemon juice
• A pinch sea salt
• Freshly ground black pepper

Instructions

1. Preheat the oven to 200°C/400°F.
2. Rinse the sweet potatoes, pierce with a fork all around then onto a baking sheet lined with parchment paper, and bake for 30 minutes until tender, then remove from the oven.
3. Cut the sweet potatoes open and spread 1 tsp Smart Balance butter over their hot flesh, and set aside.
4. While the potatoes are baking add quinoa into a sauce pan with 1 cup purified water, and bring to boil over medium heat, then simmer for 15 minutes over low heat until cooked. Transfer into a medium bowl and set aside to cool.
5. Add the cucumber, tomatoes, olives, garlic and onion into the bowl with quinoa, drizzle with olive oil, add lemon juice, season with salt and pepper and toss to combine.
6. Stuff the sweet potatoes with the quinoa salad and pack to go.

Dinner: Moroccan-Style Lentil Stuffed Sweet Potato

Going from a Greek-style lunch to a Moroccan-inspired dinner, this meal is sure to amaze you. The combination of spices – cinnamon, ginger, coriander, and cayenne – adds a depth not found in other stuffed potato recipes. Pair with pomegranate, and you’ll have yourself a full Moroccan meal.

Ingredients

• 2 medium sweet potatoes
• 2 tsp butter
• 1/2 cup lentils
• 1/2 cup brown rice
• 2 cups low sodium vegetable broth
• 1 small onion finely diced
• 2 garlic cloves crushed
• 1 tsp turmeric
• 1/2 tsp ginger powder
• 1/2 tsp coriander seeds crushed
• 1/2 tsp cinnamon powder
• 1/4 tsp cayenne pepper
• The seeds from 1/2 pomegranate
• 1/4 cup toasted almonds crushed
• 5-6 fresh mint leaves roughly chopped
• 4 tbsp organic plain yogurt
• 1 tsp lemon juice
• 2 tsp extra virgin olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 200°C/400°F.
2. Rinse the sweet potatoes, pierce with a fork all around then onto a baking sheet lined with parchment paper, and bake for 30 minutes until tender, the remove from the oven.
3. While the potatoes are baking, melt the Smart Balance butter in a medium sauce pan, add the onions and garlic, and fry for one minute.
4. Add turmeric, ginger, coriander, cayenne and cinnamon, mix to combine, then add the lentils, brown rice and vegetable broth, bring to boil then let simmer over low heat until all the liquid is absorbed.
5. Season with salt, add the pomegranate, almonds and mint leaves, toss to combine and set aside.
6. Cut open the sweet potatoes, and stuff them with Moroccan lentils and brown rice as cooked above.
7. In a small bowl mix the yogurt with olive oil and lemon juice, then drizzle on top of the stuffed sweet potatoes and serve.

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