20 Flavorful Stuffed Sweet Potato Recipes Perfectly Savory

Looking for a cozy, crowd-pleasing meal that’s as nutritious as it is delicious? Sweet potatoes are the ultimate blank canvas—stuff them with bold flavors, melty cheeses, or hearty proteins for a dish that’s both comforting and exciting. Whether you need a quick weeknight dinner or a showstopping side, these 20 flavorful stuffed sweet potato recipes will keep your taste buds happy all season long. Dig in!

Buffalo Chicken Stuffed Sweet Potatoes

These loaded sweet potatoes pack all the spicy, tangy goodness of buffalo wings into a wholesome, fork-friendly meal—perfect for game day or a cozy weeknight.

Ingredients:

• 2 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 cup shredded cooked chicken
• 1/4 cup buffalo sauce
• 2 tbsp melted butter
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped green onions
• 1/4 cup plain Greek yogurt (or sour cream)

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce with a fork, and rub with olive oil and 1/4 tsp salt. Bake directly on the rack for 45–50 minutes until tender.
2. Meanwhile, toss shredded chicken with buffalo sauce and melted butter in a bowl.
3. Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Sprinkle with remaining 1/4 tsp salt.
4. Stuff each potato with the buffalo chicken mixture, then top with blue cheese and return to the oven for 5 minutes to melt the cheese.
5. Drizzle with Greek yogurt and sprinkle green onions over the top before serving.

The contrast of creamy yogurt, sharp blue cheese, and fiery buffalo sauce turns humble sweet potatoes into a bold, satisfying dish that’s messy in the best way.

Tip: For extra crunch, add a handful of celery sticks on the side—or chop some right into the filling!

Black Bean and Avocado Stuffed Sweet Potatoes

These loaded sweet potatoes are a hearty, flavor-packed meal—creamy avocado, smoky black beans, and a zesty lime finish make every bite irresistible.

Ingredients:

• 2 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 ripe avocado, diced
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pat dry, and prick all over with a fork. Rub with olive oil and sprinkle with 1/4 tsp salt. Bake directly on the oven rack for 45–50 minutes, until tender when pierced with a knife.
2. Meanwhile, in a bowl, toss black beans with cumin, smoked paprika, and remaining 1/4 tsp salt. Warm in a skillet over medium heat for 3–4 minutes, just until heated through.
3. Slice open baked sweet potatoes and fluff the insides with a fork. Divide the black bean mixture between them, then top with avocado, cilantro, lime juice, and feta (if using).

The contrast of the cool, creamy avocado against the warm, spiced beans and sweet potato is pure magic—no extra sauce needed!

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips.

Spinach and Feta Stuffed Sweet Potatoes

These stuffed sweet potatoes are a hearty yet wholesome meal, with creamy feta and garlicky spinach filling every bite.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 tbsp butter
• 2 cloves garlic, minced
• 4 cups fresh baby spinach (about 3 oz)
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place on a baking sheet and bake for 45–50 minutes, until tender when pierced with a knife.
2. Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in spinach, remaining 1/4 tsp salt, and black pepper; cook for 2–3 minutes until wilted. Remove from heat.
3. Let sweet potatoes cool slightly, then slice each open lengthwise. Fluff the insides with a fork, then divide the spinach mixture and feta evenly among them. Return to the oven for 5 minutes to warm the cheese.
4. Sprinkle with parsley before serving.

The contrast of the sweet potato’s caramelized edges with the tangy feta makes this dish feel indulgent—yet it’s packed with nutrients!

Tip: For extra crunch, top with toasted pine nuts or walnuts.

Mexican-Style Stuffed Sweet Potatoes with Guacamole

These loaded sweet potatoes are a fiesta of flavors—smoky, creamy, and fresh all at once, with a guacamole topping that ties it all together.

Ingredients:

• 2 medium sweet potatoes (about 1 lb total)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

For the Guacamole:

• 1 ripe avocado, mashed
• 2 tbsp finely diced red onion
• 1 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce with a fork, and rub with olive oil. Place on a baking sheet and bake for 45–50 minutes, until tender.
2. Meanwhile, mix mashed avocado, red onion, 1 tbsp cilantro, lime juice, and 1/4 tsp salt in a bowl. Set guacamole aside.
3. In a skillet over medium heat, warm black beans and corn with smoked paprika, cumin, and 1/4 tsp salt for 3–4 minutes.
4. Split open baked sweet potatoes, fluff flesh with a fork, and stuff with the bean mixture. Top with guacamole, cotija cheese, and remaining cilantro. Serve with lime wedges.

The contrast of the smoky-spiced filling with the cool, tangy guacamole makes every bite exciting—no boring sweet potatoes here!

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips.

Quinoa and Kale Stuffed Sweet Potatoes

These hearty stuffed sweet potatoes are a nutrient-packed meal that feels indulgent but comes together with minimal fuss.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil, plus extra for rubbing
• 1/2 cup uncooked quinoa, rinsed
• 1 cup vegetable broth
• 2 cups chopped kale, stems removed
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp toasted pepitas (pumpkin seeds)

Instructions:

1. Preheat oven to 400°F. Rub sweet potatoes lightly with olive oil, pierce with a fork, and bake directly on the rack for 45–50 minutes until tender.
2. Meanwhile, cook quinoa: In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium. Add kale and sauté 2–3 minutes until wilted. Stir in cooked quinoa, garlic powder, smoked paprika, and salt.
4. Slice baked sweet potatoes open lengthwise and fluff flesh with a fork. Divide quinoa-kale mixture between them, then top with feta (if using) and pepitas.

The contrast of creamy sweet potato, nutty quinoa, and crunchy pepitas makes every bite satisfying. Tip: For extra richness, drizzle with a little tahini before serving.

BBQ Pulled Pork Stuffed Sweet Potatoes

These loaded sweet potatoes are a hearty, flavor-packed twist on classic BBQ—perfect for turning leftovers into a showstopping meal.

Ingredients

• 4 medium sweet potatoes (about 8 oz each)
• 2 cups cooked pulled pork (shredded)
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro or green onions

Instructions

1. Prep potatoes: Preheat oven to 400°F. Rub sweet potatoes with olive oil, prick skins with a fork, and bake directly on the rack for 45–50 minutes until tender.
2. Season pork: In a bowl, toss pulled pork with BBQ sauce, smoked paprika, garlic powder, and salt until evenly coated.
3. Stuff & melt: Slice potatoes open, fluff flesh with a fork, then divide pork mixture evenly among them. Top with cheddar cheese and return to the oven for 5 minutes until melted.
4. Finish: Drizzle with extra BBQ sauce and sprinkle with cilantro or green onions.

The smoky-sweet combo of tender pork and caramelized sweet potatoes is downright addictive—especially with that gooey cheese pull!

Tip: Short on time? Microwave sweet potatoes for 8–10 minutes, then crisp skins in the oven for 5 minutes at 400°F.

Greek-Inspired Stuffed Sweet Potatoes with Tzatziki

These stuffed sweet potatoes pack all the bright, herby flavors of Greece into a cozy, veggie-loaded meal—perfect for busy weeknights or meal prep.

Ingredients:

• 4 medium sweet potatoes (about 2 lbs total), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 cup tzatziki sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place on a baking sheet and roast for 45–50 minutes, until tender when pierced with a knife.
2. Meanwhile, in a bowl, toss chickpeas, cucumber, feta, dill, lemon juice, garlic powder, and remaining 1/4 tsp salt.
3. Slice open roasted sweet potatoes and fluff the insides with a fork. Divide chickpea mixture evenly among them, then drizzle with tzatziki.

The contrast of creamy tzatziki against the smoky-sweet potatoes and tangy feta makes every bite irresistible.

Tip: For extra crunch, sprinkle with toasted pine nuts or chopped Kalamata olives.

Curried Chickpea Stuffed Sweet Potatoes

These stuffed sweet potatoes are a flavor-packed, hands-off meal—spiced chickpeas and creamy yogurt balance the natural sweetness perfectly.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup plain Greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Prick sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Bake for 45–50 minutes until tender.
2. Meanwhile, heat a skillet over medium. Add chickpeas, onion, and garlic; cook for 5 minutes until onion softens. Stir in 1 tbsp curry powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Slice open baked sweet potatoes and fluff flesh with a fork. Divide chickpea mixture among them. Drizzle with 1/4 cup yogurt, then top with 2 tbsp cilantro and 1 tbsp lemon juice.

The contrast of smoky-spiced chickpeas against the creamy sweet potato makes every bite exciting—no bland fillers here!

Tip: For extra crunch, sprinkle with toasted pepitas or crushed cashews.

Loaded Veggie Stuffed Sweet Potatoes

These hearty stuffed sweet potatoes are packed with colorful veggies and creamy toppings for a satisfying meal that’s as pretty as it is tasty.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt, divided
• 1 cup black beans, rinsed and drained
• 1 cup diced bell peppers (any color)
• 1/2 cup corn kernels (fresh or thawed frozen)
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 avocado, diced
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and sprinkle with smoked paprika, garlic powder, and 1/4 tsp salt. Place on a baking sheet and roast for 45–50 minutes until tender.
2. Meanwhile, in a bowl, toss black beans, bell peppers, corn, cilantro, and remaining 1/4 tsp salt.
3. Once sweet potatoes are cooked, let cool slightly, then split open lengthwise. Fluff the insides with a fork. Divide the veggie mixture among them, then top with Monterey Jack cheese.
4. Return to the oven for 5 minutes to melt the cheese. Remove and drizzle with sour cream, avocado, and a squeeze of lime.

The contrast of smoky roasted sweet potatoes with the bright, crunchy veggie mix makes every bite exciting. Tip: For extra crunch, sprinkle with toasted pepitas right before serving!

Turkey Taco Stuffed Sweet Potatoes

These stuffed sweet potatoes are a fun twist on taco night—packed with savory turkey, bold spices, and all your favorite toppings for a meal that’s as colorful as it is satisfying.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (optional)

Instructions:

1. Prep the sweet potatoes: Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Bake for 45–50 minutes until tender.
2. Cook the filling: While potatoes bake, brown ground turkey in a skillet over medium heat, breaking it into crumbles. Add diced onion and cook for 3 minutes until soft. Stir in minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt; cook for 1 minute until fragrant. Pour in 1/2 cup chicken broth and simmer for 5 minutes until slightly thickened.
3. Assemble: Slice open baked sweet potatoes and fluff the flesh with a fork. Divide turkey mixture among them, then top with 1/2 cup cheddar cheese. Return to the oven for 3–5 minutes to melt the cheese.
4. Finish: Garnish with cilantro and a dollop of sour cream if desired.

The smoky-spiced turkey pairs perfectly with the sweet, creamy potato—plus, the whole meal bakes in one tray for easy cleanup. Tip: For extra crunch, add a handful of crushed tortilla chips before serving!

Cheesy Broccoli Stuffed Sweet Potatoes

These Cheesy Broccoli Stuffed Sweet Potatoes are a cozy, veggie-packed twist on a comfort food classic—perfect for a quick weeknight dinner or a hearty side.

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 2 cups small broccoli florets
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, place on a baking sheet, and bake for 45–50 minutes until tender.
2. Meanwhile, toss broccoli florets with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread on a separate baking sheet and roast for 15 minutes at 400°F until lightly charred.
3. Let sweet potatoes cool slightly, then slice open and fluff the insides with a fork. Divide roasted broccoli evenly among them, then top each with 1/4 cup cheddar cheese.
4. Return to the oven for 5 minutes at 400°F until cheese melts. Drizzle with sour cream and sprinkle with chives before serving.

The smoky paprika and sharp cheddar balance the natural sweetness of the potatoes, while the roasted broccoli adds a satisfying crunch.

Tip: For extra creaminess, mix a spoonful of cream cheese into the sweet potato flesh before stuffing!

Mediterranean Stuffed Sweet Potatoes with Hummus

These hearty stuffed sweet potatoes are a flavor-packed meal, loaded with creamy hummus, fresh veggies, and a zesty tahini drizzle—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 2 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 cup store-bought or homemade hummus
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp tahini
• 1/2 tsp lemon juice
• 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 400°F. Scrub sweet potatoes, pat dry, and prick all over with a fork. Rub with olive oil and sprinkle with 1/4 tsp salt. Bake directly on the oven rack for 45–50 minutes, until tender.
2. While potatoes bake, whisk together tahini, lemon juice, and 2 tbsp water until smooth. Season with remaining 1/4 tsp salt.
3. Slice open baked sweet potatoes and fluff the insides with a fork. Spread 1/4 cup hummus inside each, then top with cucumber, tomatoes, feta, and parsley. Drizzle with tahini sauce and sprinkle with smoked paprika.

The contrast of the warm, caramelized sweet potato with cool, crunchy veggies and tangy feta makes every bite exciting. Plus, the tahini drizzle ties all the flavors together beautifully!

Tip: For extra crunch, sprinkle with toasted pine nuts or chopped Kalamata olives.

Spicy Sriracha Shrimp Stuffed Sweet Potatoes

These loaded sweet potatoes pack a punch with juicy shrimp tossed in a sticky-sweet sriracha glaze—perfect for when you crave bold flavors without the fuss.

Ingredients:

• 2 medium sweet potatoes (about 1 lb each)
• 1 tbsp olive oil
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1/4 tsp salt
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. Prep the potatoes: Preheat oven to 400°F. Rub sweet potatoes with 1 tbsp olive oil, pierce with a fork, and bake directly on the rack for 45–50 minutes until tender.
2. Make the glaze: While potatoes bake, whisk together 2 tbsp sriracha, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp minced garlic in a small bowl.
3. Cook the shrimp: Heat a skillet over medium-high. Add shrimp and cook 2 minutes per side. Pour in the glaze and simmer 1–2 minutes until shrimp are pink and sauce thickens slightly.
4. Assemble: Split baked sweet potatoes open, fluff the flesh with a fork, and sprinkle with 1/4 tsp salt. Top with glazed shrimp, drizzle any extra glaze from the pan, and garnish with 1/4 cup green onions and 1 tbsp sesame seeds.

The contrast of creamy sweet potato and fiery shrimp is downright addictive—especially with that glossy, caramelized glaze clinging to every bite.

Tip: For extra crunch, add a handful of chopped peanuts or cilantro right before serving.

Lentil and Mushroom Stuffed Sweet Potatoes

These hearty stuffed sweet potatoes are a flavor-packed vegetarian meal, with earthy lentils, savory mushrooms, and a touch of smoky paprika for depth.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each)
• 2 tbsp olive oil, divided
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, chopped
• 1 cup cooked brown or green lentils
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce with a fork, and rub with 1 tbsp olive oil. Bake directly on the rack for 45–50 minutes, until tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add chopped mushrooms and cook for 5–6 minutes, stirring occasionally, until softened and browned. Stir in cooked lentils, smoked paprika, salt, and black pepper. Cook for 2 more minutes to blend flavors.
4. Slice baked sweet potatoes open lengthwise and fluff the flesh with a fork. Divide lentil-mushroom mixture evenly among them. Sprinkle with Parmesan (if using) and return to the oven for 5 minutes to melt the cheese.
5. Garnish with fresh parsley before serving.

The smoky paprika and umami-rich mushrooms turn humble sweet potatoes into a satisfying main dish—no one will miss the meat!

Tip: For extra creaminess, mix a spoonful of Greek yogurt into the lentil filling before stuffing.

Thai Peanut Chicken Stuffed Sweet Potatoes

These loaded sweet potatoes are a flavor explosion—creamy peanut sauce, tender chicken, and a little crunch for the perfect bite.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and bake on a sheet for 45–50 minutes until tender.
2. While potatoes bake, cook chicken in a skillet over medium heat for 6–8 minutes until no longer pink.
3. In a bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp ginger, and 1/2 tsp garlic powder until smooth. Toss with cooked chicken.
4. Split baked sweet potatoes open, fluff lightly with a fork, and stuff with peanut chicken. Top with 1/4 cup cilantro and 1/4 cup peanuts.

The contrast of the cool, tangy peanut sauce against the warm, caramelized sweet potato is downright addictive.

Tip: For extra crunch, add a handful of shredded cabbage or matchstick carrots to the filling!

Bacon and Cheddar Stuffed Sweet Potatoes

These loaded sweet potatoes are the ultimate comfort food—creamy, smoky, and packed with gooey cheddar goodness.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each)
• 4 slices bacon, chopped
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter, softened
• 2 tbsp sour cream
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce each 3–4 times with a fork, and bake directly on the oven rack for 45–50 minutes until tender.
2. Meanwhile, cook chopped bacon in a skillet over medium heat for 6–8 minutes until crispy. Drain on paper towels.
3. Let potatoes cool slightly, then slice each open lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Add butter, sour cream, garlic powder, smoked paprika, salt, and black pepper. Mash until smooth.
4. Fold in 1/4 cup cheddar cheese and half the bacon. Spoon filling back into shells, top with remaining cheese and bacon, and broil for 2–3 minutes until bubbly.
5. Garnish with chives and serve warm.

The contrast of crispy bacon against the velvety sweet potato mash makes every bite irresistible. Tip: For extra smokiness, swap regular bacon for thick-cut applewood-smoked!

Pesto and Mozzarella Stuffed Sweet Potatoes

These stuffed sweet potatoes are a dreamy mix of creamy, cheesy, and herby—perfect for a quick weeknight dinner or a cozy side dish.

Ingredients:

• 2 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1/4 tsp black pepper
• 1 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Scrub the sweet potatoes, pat dry, then prick all over with a fork. Rub with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place on a baking sheet and bake for 45–50 minutes, until tender when pierced with a knife.
2. Let cool slightly, then slice each potato open lengthwise. Use a fork to fluff the insides, creating space for filling.
3. Spread 2 tbsp pesto into each potato, then top with shredded mozzarella and 1 tbsp Parmesan per potato. Sprinkle with 1/4 tsp black pepper.
4. Return to the oven for 5–7 minutes, just until the cheese is melted and bubbly. Garnish with fresh basil if using.

The gooey mozzarella and vibrant pesto turn humble sweet potatoes into something seriously indulgent—yet it’s all done in one pan!

Tip: For extra crunch, broil for the last 1–2 minutes to lightly brown the cheese.

Southwest Stuffed Sweet Potatoes with Corn Salsa

These loaded sweet potatoes are a fiesta of smoky, sweet, and tangy flavors—perfect for a hearty weeknight meal or a crowd-pleasing side.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 cup black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 avocado, diced
• 1/4 cup crumbled cotija cheese (optional)

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and place on a baking sheet. Bake for 45–50 minutes until tender.
2. In a bowl, mix black beans, corn, red onion, cilantro, lime juice, smoked paprika, cumin, and salt. Let sit for 10 minutes to meld flavors.
3. Slice open baked sweet potatoes and fluff the insides with a fork. Divide the corn salsa mixture among them, then top with avocado and cotija cheese (if using).

The contrast of creamy avocado, zesty lime, and smoky spices turns humble sweet potatoes into a vibrant, satisfying dish.

Tip: For extra char, broil the stuffed potatoes for 2–3 minutes before adding the avocado.

Herb-Roasted Vegetable Stuffed Sweet Potatoes

These stuffed sweet potatoes are a hearty, veggie-packed meal with a touch of herby goodness—perfect for a cozy weeknight dinner.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each)
• 1 cup diced zucchini (1/2-inch pieces)
• 1 cup diced red bell pepper (1/2-inch pieces)
• 1/2 cup diced red onion (1/4-inch pieces)
• 2 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce each 3–4 times with a fork, and rub with 1 tbsp olive oil. Place on a baking sheet and roast for 45–50 minutes until tender.
2. Meanwhile, toss zucchini, bell pepper, and red onion with remaining 1 tbsp olive oil, thyme, rosemary, garlic powder, salt, and black pepper. Spread on a separate baking sheet and roast at 400°F for 20 minutes, stirring halfway, until veggies are lightly charred.
3. Slice open roasted sweet potatoes, fluff the insides with a fork, and stuff generously with herb-roasted veggies. Top with feta cheese if using.

The contrast of creamy sweet potatoes and smoky roasted veggies—plus that fragrant herb blend—makes every bite irresistible.

Tip: For extra crispiness, broil the stuffed potatoes for 2–3 minutes before serving.

Teriyaki Tofu Stuffed Sweet Potatoes

These stuffed sweet potatoes are a dreamy mix of savory-sweet teriyaki tofu and creamy, caramelized sweet potato—perfect for a hearty yet healthy weeknight meal.

Ingredients:

• 2 medium sweet potatoes (about 1 lb total)
• 1 tbsp olive oil
• 1 (14-oz) block extra-firm tofu, pressed and cubed
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp cornstarch
• 2 green onions, thinly sliced
• 1 tsp sesame seeds

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Bake for 45–50 minutes until tender.
2. Meanwhile, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, 1 clove minced garlic, and 1 tsp cornstarch in a small bowl.
3. Heat a nonstick skillet over medium-high. Add tofu and cook for 5–6 minutes, stirring occasionally, until lightly browned. Pour in the sauce and simmer for 2–3 minutes until thickened.
4. Split open the baked sweet potatoes, fluff the flesh with a fork, and stuff generously with the teriyaki tofu. Top with green onions and sesame seeds.

The contrast of sticky-sweet tofu against the earthy sweet potato makes every bite irresistible—plus, it’s a protein-packed twist on stuffed spuds!

Tip: For extra crispiness, pan-fry the tofu in batches and avoid overcrowding the skillet.

Conclusion

With 20 deliciously savory stuffed sweet potato recipes, there’s something here for every taste and occasion! Whether you’re meal prepping or hosting a cozy dinner, these flavorful ideas are sure to impress. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking!