Stumped for healthy dinner ideas? Need another meatless Monday idea? Make stuffed sweet potatoes!
Ever since I was a little girl, I thought I didn’t like sweet potatoes. It turns out, I LOVE sweet potatoes and I don’t like marshmallows (which is how I remember them being served at our table growing up).
These days, stuffed sweet potatoes are one of my go-to dinner solutions, especially on meatless Mondays! They’re cozy, filling, healthy, and easy to make. Plus, I love how versatile they are.
I love sweet potatoes roasted, in zoodles dishes, a curry, in smoothies, and definitley in these tasty healthy muffins. The possibilities are endless and to be honest, I can’t believe I haven’t shared one of my favorite ways to enjoy them…stuffed!
Here the sweet potato acts as a canvas for whatever you’re craving. In the mood for Mexican? Stuff your’s with black beans and cumin spiced veggies like peppers and onions. My husband’s fave is buffalo chicken. My fave is this simple Creamy Coconut Chickpea filling.
What you need…
- sweet onion
- garlic
- red pepper flakes (optional)
- fresh spinach
- coconut milk or other non dairy milk
- sweet potatoes
- salt and pepper
How to Make Stuffed Sweet Potatoes
The first step in making stuffed sweet potatoes is baking the potatoes. I have a slow roasted method here which is my favorite way to prepare them. If you don’t have that kind of time….do this:
- Preheat the oven to 425°F
- Use a fork to poke holes into the sweet potatoes, set them on the baking sheet
- Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
- Broil to get a crispier skin….this is optional.
Unlike regular baked potatoes, you don’t need to wrap sweet potatoes in foil. Baking them without foil creates a a delicious puffed up skin and allows the baked sweet potato to caramelize around the edges, which gives it more flavor. I love to pop them under the broiler briefly for a delicious crispy skin.
If you have rather large potatoes, you may want to bake them loner and vice versa. You can also do this step ahead of time, as baked sweet potatoes will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and stuff your potatoes when it’s time to eat!
These sweet potatoes are perfect for any night of the week but even better on rainy, windy spring nights when you want something cozy. To be honest, I am happy to see rain verses snow. It’s been a long winter but I think it’s finally coming to an end. At least that’s my Easter Prayer🙏🏻.
I hope you enjoy these sweet potatoes.
CREAMY COCONUT CHICKPEAS WITH SWEET POTATOES
INGREDIENTS:
- 2 medium sweet potatoes
- 1 tablespoon plus 1/2 teaspoon coconut oil
- Zest of 1 lime
- 2 teaspoons ground cumin
- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup finely diced yellow onion
- 4 to 5 cloves garlic, minced
- Pinch cayenne or crushed red pepper flakes (optional)
- 1 can light, unsweetened coconut milk or other non dairy milk
- 2 tablespoons fresh lime juice
- 1 large bunch spinach, stemmed and chopped
- Sea salt
- Ground black pepper
Garnishes are optional
- 1/2 cup unsweetened shredded coconut, for garnish
- 1/2 cup chopped fresh cilantro, for garnish
- 1/4 cup chopped green onion, for garnish
- tahini
DIRECTIONS:
- If you have time, use this recipe to prep your sweet potatoes.
- OR start here…Preheat the oven to 475 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. I love to pop them under the broiler for a bit for a crispy crust. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
- While the sweet potatoes are roasting, make your filling. Heat coconut oil in a large skillet over medium high heat. Sauté the onion for a few minutes. Add cumin, garlic and optional red pepper flakes.
- Add coconut milk or other milk of choice, chickpeas, and spinach. Stir to warm the chickpeas and wilt spinach, about 2 minutes. Add lime juice and simmer briefly.
- Top each of the sweet potato halves with chickpeas and spinach.
- Top as desired…I love a drizzle of tahini with a sprinkle of flaky sea salt and red pepper flakes.
Tell me your favorite way to enjoy sweet potatoes?
What’s your spring weather like?
How often do you prepare meatless meals?
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