6 Unusual Fillings for Stuffed Sweet Potatoes

Rich filling

Start by preparing the sweet potatoes: wash, scrubbing the skins with a brush, pat dry, then pierce the potatoes all over with a fork to allow steam to escape while baking. Bake at 200°C for 45 minutes or until tender.

In a hurry? Wash, dry, and pierce the sweet potatoes, then microwave on high for 7-8 minutes, or until tender. When the sweet potatoes are done, use a knife to make a slit lengthwise in each potato, without cutting all the way to the bottom. Then, pull the ends toward each other to open the potato, creating a "pocket."

Sweet potato stuffed with asparagus, radish and egg

Fill a baked sweet potato with roasted asparagus and sliced ​​fresh radishes, then crack an egg into the potato and sprinkle with pepper. Place the sweet potato in the oven under the broiler until the eggs are cooked through. When the whites are opaque, remove from the dish and sprinkle with parsley.

Sweet Potatoes Stuffed with Chicken, Quinoa, and Kale

Fill baked sweet potatoes with creamy kale, quinoa, and shredded lemon chicken. Season with a pinch of salt and pepper.

Sweet Potatoes Stuffed with Bacon, Apple, Onion, and Cheddar

Fill a baked sweet potato with a layer of caramelized onions and sliced ​​roasted apples, then top with crispy bacon bits and cheddar. Place under high heat for 20-30 seconds, or until the cheese is melted.

Sweet potato stuffed with chickpeas, arugula and feta

Fill a baked sweet potato with fresh arugula and roasted chickpeas, then top with crumbled feta cheese and a pinch of pepper.

Sweet Potato Taco Stuffing

Fill a baked sweet potato with cooked hamburger meat, shredded red cabbage, sliced ​​jalapeño, crushed tomato, and grilled corn. Top with sour cream.

Stuffed Sweet Potato S'mores

For dessert, fill a baked sweet potato with mini marshmallows and chocolate chips, along with graham cracker pieces and crumbs. Bake under high heat for 15-20 seconds, or until the marshmallows are golden brown. Finish by drizzling with chocolate sauce.




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