Once you’ve had stuffed sweet potatoes, it’s hard to look at a plain baked spud the same way again. These aren’t side dishes—they’re full-blown meals wearing a potato costume. You get flavor, texture, and that weirdly smug feeling of eating something that seems healthy but hits like comfort food. Regular potatoes should be nervous, honestly. They’re no match for what’s going on here. Get The Recipe: Stuffed Sweet Potatoes
Ingredients
You’ll need 4 medium sweet potatoes (about 520 g) as the base. For the filling, heat 1 teaspoon of olive oil (5 ml) and sauté 1 finely chopped small white onion (150 g) and 2 minced garlic cloves. Add 1 pound of ground turkey (450 g), ½ teaspoon each of ground cumin and paprika, and 2 tablespoons of tomato paste (30 g). Stir in 1 diced medium red bell pepper (120 g), season with salt and black pepper to taste, and cook until combined. Finish by topping each stuffed potato with ½ cup of shredded low-fat mozzarella cheese (60 g).
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Wash, dry, and pierce sweet potatoes with a fork. Wrap in foil, place on a baking sheet, and bake for 40–50 minutes until tender.
Sauté the Aromatics
While the potatoes roast, heat olive oil in a skillet over medium heat. Cook chopped onion until translucent, then add garlic and sauté for 30 seconds more.
Cook the Turkey Filling
Add ground turkey to the skillet and break it up as it cooks. Season with cumin, paprika, salt, and pepper. Once fully cooked, stir in diced red bell pepper and tomato paste. Cook for 3–4 minutes, then remove from heat.
Prepare and Mix the Filling
When potatoes are cool enough to handle, slice in half and scoop out most of the flesh. Mash the flesh lightly and mix it into the turkey filling.
Stuff and Bake Again
Place hollowed skins on the baking sheet and fill with the turkey mixture. Top each with shredded mozzarella and bake for 5–10 minutes until the cheese melts.
Garnish and Serve
Let stuffed potatoes cool slightly before serving. Garnish with fresh herbs like parsley or chives if desired. Enjoy warm.
Variations and Substitutions
Stuffed sweet potatoes are endlessly adaptable, so feel free to mix things up! Ground turkey is a lean favorite, but ground chicken, lean beef, or even turkey sausage or chorizo can bring bold flavor depending on your points budget. To bulk up the filling without adding many points, toss in veggies like mushrooms, grated carrots, leeks, or broccoli florets for added texture and nutrition. Want to lighten things up? Replace some of the sweet potato flesh with extra filling to cut down on carbs while keeping it hearty.
Tips and Tricks for Stuffed Sweet Potatoes That Will Ruin Regular Potatoes Forever
Bake your sweet potatoes ahead of time by wrapping them in foil, poking small holes, and roasting until tender—this saves time and sets you up for easy meals all week. When prepping the skins, leave a thin layer of flesh inside so they stay sturdy enough to handle the stuffing. For the ultimate cheesy finish, add mozzarella during the final minutes of baking for that perfectly gooey, golden top. A fresh sprinkle of chives or parsley right before serving adds both flavor and a bright pop of color. Bonus tip: baked sweet potatoes also make great leftovers for breakfast bowls or tossed into salads. Get The Recipe: Stuffed Sweet Potatoes
