These Stuffed Sweet Potatoes are easy to make and loaded with hearty vegetables and full of delicious flavor. This wholesome recipe is vegan and can easily be paleo and Whole30 friendly.
Updated January 2021
Easy Stuffed Sweet Potatoes
Looking for a hearty and delicious veggie packed dinner that comes together with minimal effort? Say hello to your new favorite weeknight meal! These Stuffed Sweet Potatoes are made with just a few simple ingredients and make a healthy and filling dinner for the whole family.
These sweet potatoes are loaded with your favorite veggies and topped with a flavorful homemade avocado sauce. Every bite is pure bliss! You can also top them with crushed tofu and extra veggies if you’re not following a paleo or Whole30 diet.
My family loves the combination of veggies and spices in this dish, but you can make your potatoes however you’d like! Feel free to use different vegetables or seasonings according to your taste.
For the Stuffed Sweet Potatoes
- Medium Sweet Potatoes: Don’t forget to wash and scrub the potatoes with water!
- Onion: Finely diced.
- Garlic Cloves: Minced.
- Zucchini: Finely chopped.
- Cremini Mushrooms: Thinly sliced.
- Crumbled Tofu: Optionally, you can add tofu or some extra vegetables of choice. Leave this out for Whole30 and paleo.
- Smoked Paprika: To add a little kick!
- Chili Powder: Or chili flakes, to taste.
- Ground Cumin: For that hearty, earthy flavor.
- Salt & Pepper: To taste.
- Cherry Tomatoes: Sliced into quarters.
For the Avocado Sauce
- Avocado: Use a medium-sized avocado.
- Spinach: You’ll need about 2 handfuls.
- Garlic Clove: Just 1.
- Nutritional Yeast: This super healthy yeast will add extra vitamins, minerals and protein to this dish!
- Salt: You’ll need about half a teaspoon
- Almond milk: Unsweetened.
- Olive Oil: For the consistency.
- Lime Juice: You will need 1 lime’s worth of fresh juice.
How To Make Stuffed Sweet Potatoes
This entree only takes about 10 minutes to prepare, plus the cook time. You just have to bake the potatoes, add your toppings and throw together the sauce!
For the Potatoes
- Prepare for Baking: Preheat the oven to 400°F. Pierce the sweet potatoes all around and place them on a baking sheet. Drizzle with some olive oil, salt and pepper.
- Cook: Bake in the preheated oven for 40-50 minutes, until tender and soft.
For the Toppings
- Sauté Onions: In a medium skillet over medium heat, add the onions and sauté for a 2-3 minutes. Then, add the crushed garlic and zucchini.
- Add Remaining Ingredients: Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Then, add the crumbled tofu, smoked paprika, cumin and chili powder and cook for a few more minutes. Add a little more oil or water as needed.
- Season: Taste and season with salt and pepper. Remove from heat.
For the Avocado Sauce
- Blend Ingredients: Place all the sauce ingredients in a blender and blend until smooth. Taste and season with salt.
- Assemble Stuffed Potatoes: Once the sweet potatoes are done, cut them in half and top them with the vegetable mix. Drizzle with avocado sauce and garnish with quartered tomatoes.
Tips for Success
It couldn’t be easier to make perfect stuffed sweet potatoes, especially if you keep these suggestions in mind!
- Use Fresh Potatoes: If you see any discoloration or feel any soft, wet spots on a potato, it probably isn’t good anymore. This can affect the flavor of the whole potato, so be careful not to use any like that.
- Pierce Potatoes All Around: Piercing the skin of your sweet potatoes will prevent them from bursting in the oven and making a mess.
- To Make Ahead: If you want to bake your sweet potatoes ahead of time, you can totally do so! Just bake them, cut them in half, let them cool completely and refrigerate them in an airtight container. When you’re ready to serve, reheat them in the oven at 350°F and make the topping and sauce.
What to Serve with Stuffed Sweet Potatoes
There are so many tasty sides I like to serve with these loaded sweet potatoes, I couldn’t possibly list them all! Here are a few favorites that I highly recommend:
- Pair with Brussels Sprouts: These simple Slow Cooker Balsamic Brussels Sprouts taste amazing alongside stuffed sweet potatoes.
- Serve with Roasted Pecans: There’s something so satisfying about a veggie-based entree with a side of crunchy nuts. My Easy Roasted Pecans can be made in so many different ways! Whether sweet or savory, they go so well with these loaded potatoes.
- Serve with Hot Chocolate: I love serving these baked potatoes in the wintertime. They’re just so hearty and comforting! This Vegan Hot Chocolate really rounds out the meal and makes it even more cozy.
How to Store and Reheat Leftovers
Leftover stuffed sweet potatoes will stay fresh for up to 3 days in the fridge. Just store them in an airtight container once they’ve completely cooled, then chill them.
You can reheat your leftovers in a 350 degree oven or in the microwave until warm. If you’re reheating them in the oven, be sure to line the pan with aluminum foil.
More Healthy Dinner Ideas
Want some more healthy dishes to add to your weekly dinner menu? These ones are out of this world!
Looking for more sweet potato recipes?
These hearty Stuffed Sweet Potatoes are easy to make, loaded with fresh vegetables and full of delicious flavor. This wholesome recipe is vegan, grain-free and gluten-free, and it can easily be made Whole30 and paleo-friendly!
- 4 medium sweet potatoes , scrubbed, rinsed and dried
- 1 onion , finely diced
- 2 garlic cloves , minced
- 1 zucchini , finely chopped
- 8 cremini mushrooms , thinly sliced
- 1 cup crumbled tofu , optional - leave out for paleo & Whole30 or sub with extra vegetables or scrambled egg if not vegan
- 1.5 tsp smoked paprika
- Pinch chilli powder or flakes
- 1 tsp ground cumin
- Salt and pepper to taste
- 8 cherry tomatoes quartered
- 1 medium avocado
- 2 handfuls of spinach
- 1 garlic clove
- 1.5 tbsp nutritional yeast
- ½ tsp salt
- 3 tbsp unsweetened almond milk
- 2 tbsp olive oil
- Juice of 1 lime
Preheat the oven to 400F.
Pierce sweet potatoes all around and place on a baking sheet.
Drizzle with some olive oil, salt and pepper. Bake in a preheated oven for 40-50 minutes until tender and soft.
In a medium skillet over medium heat, add the onions and saute for 2-3 minutes then add garlic and zucchini.
Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Add crumbled tofu (if using), smoked paprika, cumin and chilli powder and cook for a few more minutes. Add a little more oil or water as needed.
- Taste and season with salt and pepper. Remove from heat and make the avocado sauce.
- Place all the sauce ingredients in a blender and blend until smooth. Taste and season with pepper.
- Once the sweet potatoes are done, cut in half and top with the vegetable and tofu mix and drizzle with avocado sauce and quartered tomatoes.
Photo Credit: The photos in this blog post were taken by Tamsin of Cupful of Kale