Veggie Stuffed Sweet Potatoes
Baked to perfection sweet potatoes, with a creamy stuffing made with sauteed vegetables, cream cheese and melted mozzarella on top.
This is the ultimate comfort food dish that is going to make you beg for more. It’s super indulgent, yet super healthy! All of this coming in under 300 calories a portion, which is one delicious sweet potato “boat”.
For a more aesthetically pleasing dish, choose your sweet potatoes wisely. They should be round instead of long. Also, choose a variety that suits your taste better. Sweet potatoes with an orange interior are sweeter and have a flavour similar to a carrot, while yellow interior sweet potatoes aren’t as sweet and are firmer inside. For more insight into sweet potato types, check this post out: https://paleoflourish.com/types-of-sweet-potatoes-with-images-and-why-you-should-eat-them I advise on getting Garnet sweet potatoes for this recipe, as the baked flesh of these potatoes are softer and easier to stuff.
If you’d like you can also change up the veggies. I love using mushrooms, lentils, red bell peppers, corn and spinach. These are my go to vegetables. They go especially well in this recipe because they can be cooked down to very small cubes and it goes really well in a stuffing like this.
Using cream cheese is also a preference of mine due to its flavour. I consider cream cheese to have a stronger flavour that goes really well with sauteed veggies, but you can use ricotta cheese if you want. Or cottage cheese. Anyway, both of these are higher in protein and lower in calories.
As for the recipe in itself, it’s fairly simple. Bake the sweet potatoes whole until soft. Cut in half, remove some of the flesh to create boats, make the stuffing with sauteed veggies and cream cheese, fill up the boats with stuffing, sprinkle mozzarella and bake again until the cheese is melted and golden!
Let me know what you think of it if you try it!
Veggie Stuffed Sweet Potatoes
- 3 sweet potatoes large
- 150 gr cream cheese
- handful of spinach
- 1/4 cup corn
- 1/4 cup lentils
- 1/4 cup sliced brown mushrooms
- 2 tbsp olive oil
- 1/2 cup grated mozzarella
- Bake potatoes at 400ºF for about 35 min.
- In a wok pan, saute the mushrooms in olive oil, salt & pepper. Add red peppers, corn and spinach and let it cook. Add in the lentils, and let it cook and absorb flavour for about 2 minutes. Place in a bowl to cool.
- Mix the cream cheese with the veggie mix
- Open the potatoes in half and carve the insides to make boats.
- Mix the leftover potatoes in with the veggie mix.
- Pour the mix into the little sweet potato boats. Sprinkle some cheese on top and bake again for another 5-10 minutes at 400ºF to brown and melt the cheese.
Meet the Author
Welcome to Stachio! I'm Maria, and I've created a website dedicated to all topics revolving a healthier and better lifestyle. A tribute to all beautiful things in life. Here you can find anything from health and self-care tips, to nutrition and fitness. My goal is to inspire and motivate you to achieve greater things. Join me as we uncover the steps to a better future !
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