Stuffed Sweet Potatoes

80m cook
stuffed sweet potatoes weight loss recipe

    Elevate the humble sweet potato with this mouthwatering Stuffed Sweet Potatoes weight loss recipe. Filled with a savoury and nutritious mixture, these stuffed spuds make a satisfying and wholesome meal.

    Servings & Nutrition

    4 servings (one stuffed sweet potato per serving)

    Estimated nutritional breakdown:
    • Calories: 350-400
    • Total Fat: 8-10g
    • Saturated Fat: 1-2g
    • Cholesterol: 0mg
    • Sodium: 300-400mg
    • Total Carbohydrates: 60-65g
    • Dietary Fiber: 10-12g
    • Sugars: 10-12g
    • Protein: 10-12g


    • 4 medium-sized sweet potatoes
    • 1 cup cooked quinoa or brown rice
    • 1 can black beans, drained and rinsed
    • 1 cup diced bell peppers (a mix of colors for variety)
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1/2 cup diced red onion
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder
    • 1/2 teaspoon paprika
    • Salt and black pepper, to taste
    • 1 tablespoon olive oil
    • Optional toppings: Avocado slices, chopped cilantro, shredded cheese, or a dollop of Greek yogurt


    • Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly.
    • Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place them on a baking sheet lined with parchment paper.
    • Bake the sweet potatoes in the preheated oven for 45-60 minutes or until tender when pierced with a fork.
    • While the sweet potatoes are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat.
    • Add the diced red onion and minced garlic to the skillet and sauté until the onion becomes translucent.
    • Stir in the diced bell peppers, corn kernels, ground cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 5 minutes, or until the vegetables are tender.
    • Add the cooked quinoa or brown rice and black beans to the skillet. Stir well to combine all the ingredients and let the mixture heat through.
    • Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
    • Carefully slice open each sweet potato and gently fluff the potato with a fork.
    • Fill each sweet potato with a generous amount of the quinoa and vegetable mixture.
    • Top the stuffed sweet potatoes with optional toppings such as avocado slices, chopped cilantro, shredded cheese, or a dollop of Greek yogurt.

    Ready to get cooking?

    Packed with a savoury and nutrient-rich filling, these stuffed spuds are a delightful addition to any mealtime. Whether enjoyed as a satisfying main course or a wholesome side dish, these stuffed sweet potatoes are a flavourful and nutritious delight that will please everyone at the table. Gather your ingredients and try this out!

    Frequently Asked Questions

    Can I make the filling ahead of time?

    Yes, you can prepare the filling ahead of time and store it in the refrigerator in an airtight container for up to 2 days. When ready to serve, reheat the filling on the stovetop or in the microwave before stuffing the sweet potatoes.

    Can I use other types of beans in the filling?

    Absolutely! You can customise the filling by using kidney beans, pinto beans, or any other beans of your choice. Canned or cooked dried beans both work well.

    Can I add other vegetables to the filling?

    Yes, you can add your favourite vegetables like zucchini, spinach, or cherry tomatoes to the filling for extra flavour and nutrients.