Stuffed sweet potatoes two ways

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Life-in-the-South-ICON

I love sweet potatoes; they are probably one of the most versatile vegetables. You can boil them, stuff them, roast them, grate them, deep-dry them, and mash them—the options are endless!

They are low GI, high in fiber, rich in antioxidants, and high in vitamin A. The list truly can go on sweet potatoes. Plus the plus side is that they are delicious!

Today I am sharing my two favourite ways, lately, how to stuff them, sweet and savoury!!

See more Sweet potato recipes here!

Recipe

Prep Time
0
Cook Time
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4 - 6 People
Serves 2
Beginner
Difficulty  0

Ingredients

  • 4 medium sweet potatoes, steamed until soft 
  • olive oil to bake 

Sweet 

  • tahini 
  • berries 
  • hemp seeds 
  • date or regular syrup of choice 

Savoury 

  • 2 cups of your favorite salad leaves, massaged with olive oil, lemon juice and honey 
  • tahini 
  • sliced avocado 
  • roasted chickpeas 
  • hemp seeds 

Method

  1. Steam the sweet potatoes and place them on a parchment baking tray, here you can bake them whole for 10 minutes at 180 degrees Celsius or slice them open and mash for a more crispy stuffed sweet potato. 
  2. Once baked, add your sweet toppings and enjoy it as a snack or as a healthy breakfast alternative-you can add chia pudding or yogurt to make it more protein-packed. 
  3. For the savoury sweet potato:  I like to toss the chickpeas in some honey, lemon juice, nutritional yeast, oil, and spices and bake in the air-fryer until super crispy. Optionally you can substitute the chickpeas with your savoury protein of choice, like tofu or lentils. 
  4. I add two large scoops of the salad, then the chickpeas, avocado, hemp seeds, a drizzle of tahini, and a splash of more lemon/lime juice before I dig in!
Life-in-the-South-ICON

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