There are few things with more potential than a roasted sweet potato. So many ways to stuff it, top it, make it even more delicious and nutritious than it already is.
Sweet potatoes are packed with good stuff, including lots of fiber and Vitamins A, B, and C. Eating sweet potatoes can help support healthy vision, bones, skin and even help boost your immune system.
And their mild flavor means you can do anything with them. You can go the sweet route, and maybe dress them up with brown sugar, cinnamon and lots of melted butter. Or you can go down the savory road, with endless options.
In this post, I’m sharing not one, not two, but THREE different easy ways to dress up a roasted sweet potato. These make for perfect meal prep lunch options, but they are hearty enough to stand in for an easy weeknight dinner as well.
All three recipes could not be more different. But they are all healthy, filling and packed with big flavors. Plus, each one of them are super easy to prep with just a few simple ingredients.
Loaded Chili Stuffed Sweet Potatoes – The ultimate savory, spicy combo. The mild, sweet flavor of the sweet potato is the perfect base for a heaping scoop of chunky chili. You can use any chili recipe you love, or happen to have leftover from a big dinner batch (I recommend my Slow Cooker Chili with Beef and Chorizo).To make them even more “loaded”, these sweet potatoes get topped with green onions, pickled jalapeños, sour cream, crushed corn chips… and a big pile of cheddar cheese if I’m really indulgent.
Kale, White Bean & Quinoa Stuffed Sweet Potatoes – This combo feels like a fall harvest on a plate. First, the sweet potato is stuffed with fluffy quinoa, then topped with a mix of sautéed kale, white beans, cranberries, pecans and fresh sage. Fresh crumbled feta cheese gets sprinkled on top. And finally, creamy, nutty tahini is drizzled all over everything.
Buffalo Chicken Stuffed Sweet Potatoes – What’s better than buffalo chicken anything?? It’s a classic for a reason! This, simple tasty combo starts with shredded chicken, plus finely chopped celery and carrots. It all gets tossed in your favorite spicy (or mild) buffalo sauce, then piled high onto a sweet potato. For the final, decadent touch, ranch dressing gets drizzled (or poured really) over the top.
Keep scrolling for more on the basics of roasting sweet potatoes, plus step by step instructions and meal prep guidance for each one of these tasty stuffed sweet potato recipes.
Simple Roasted Sweet Potatoes
I am a huge fan of sweet potatoes for lunch. They are easy to prepare ahead of time and you can do so many things with them. I like to roast up a bunch of them on Sunday while meal prepping for the week, and then have them each day with different tasty toppings.
For perfectly roasted sweet potatoes, all you need is some olive oil, and maybe a little salt. Start by scrubbing your sweet potatoes and rinsing them really well under warm water. Once they are squeaky clean, use a fork to stab several little holes into all sides of the sweet potatoes. This will help steam escape during the roasting process.
After spread them out on a baking sheet (I always line it with foil for easy cleanup, but that’s optional), drizzle a little olive oil all over the sweet potatoes and use your hands to rub it in all over the surface. Sprinkle with a little salt too if you want. Then, roast the sweet potatoes for 45 minutes at 400F.
Once they are super tender, take them out of the oven and let them cool. Then, make lengthwise slits in the sweet potatoes, and use your fingers to pinch the ends and open them up. Then, they’re ready to stuff.
Scroll to the bottom of this post for the printable recipe.
Loaded Chili Stuffed Sweet Potatoes
This combo is like classic game day food meets healthy desk lunch. It’s basically a big bowl of chili, but with the added nutritious and low-carb benefits of a sweet potato. I recommend pouring a cup of chili into your sweet potato and then loading up toppings from there.
I love green onions and pickled jalapeños for a bright, acidic punch, to cut through all those hearty, savory chili spices. Crushed corn chips add much needed crunchy texture to this recipe. Finally, sour cream cools everything down and adds some creaminess into each bite.
Feel free to get crazy and creative with your own favorite chili toppings. Shredded cheese, hot sauce, diced red onions, avocado slices, cilantro, tortilla chips…. the list is never-ending. This Loaded Chili Stuffed Sweet Potato is super satisfying, and so easy to customize.
MEAL PREP TIP: Not much to worry about here, as long as you have your fridge stocked with your toppings and condiments of choice.
Kale, White Bean & Quinoa Stuffed Sweet Potatoes
This combo tastes as good as it looks. It’s makes for such a colorful plate, and it’s packed with seasonal flavors that go so well together.
To make this combo, start by cooking 1/2-1 cup of quinoa according to package instructions. You won’t quite use all of it on one sweet potato, but you can save it for another day’s lunch or another recipe.
Next, heat up some olive oil in a skillet and sauté 1 cup of kale and 1 can of drained and rinsed white beans (if the pan gets super dry, toss in a few spoonfuls of water to help wilt the kale). After a few minutes, toss in about a handful of dried cranberries and pecans. Chop up 2 or 3 fresh sage leaves and add those to the skillet as well. Sage is probably by favorite fall herb of them all. It has such a comforting, earthy smell and flavor to it. I could go on and on. Anyways, after a few minutes of cooking on medium heat, the mixture should be good to go. Again, you’ll have some leftovers here, but you can save them for another day.
To build your sweet potato, start with a scoop of cooked quinoa. Top with a hearty portion of the kale and white bean mixture. Then sprinkle crumbled feta over. Finally, use a spoon to drizzle tahini paste all over everything. It adds the perfect balance of nutty, creamy flavor, which pairs beautifully with all the ingredients, especially the pecans and cranberries.
MEAL PREP TIP: You can prepare the kale and white bean mixture several days ahead of time. Whip it together while you’re baking a batch of sweet potatoes on Sunday, and it will stay good in the fridge all week.
Buffalo Chicken Stuffed Sweet Potatoes
You really can’t go wrong when there is spicy buffalo sauce involved with anything. And this recipe is the perfect way to showcase your favorite brand, without the calories and the mess of a basket of wings.
For this combo, start with about a cup of shredded chicken. Part of a shredded rotisserie chicken works perfectly. But any leftover roast or grilled chicken will work just fine. Just make sure to shred or dice it up into small pieces. Next, peel and finely chop 1 carrot, and 1 celery stalk.
Then, simply toss the veggies and chicken with about 1/3 cup of buffalo sauce. I like to warm the sauce up for 30-45 seconds in the microwave or simmer it on the stove for about 5 minutes beforehand so it’s nice and hot.
Stuff the mixture into your sweet potato and top with a thick drizzle of ranch dressing (you can sub for blue cheese if you must, but just don’t tell me about it please).
QUICK AND SIMPLE RANCH DRESSING RECIPE: combine 1/2 a packet of hidden valley ranch seasoning mix with 1/4 cup each of sour cream and Greek yogurt, plus 2 tablespoons of milk. Whisk to combine.
MEAL PREP TIP: You can prep all parts of this recipe ahead of time and store in the fridge for a week. When you’re ready to eat, stuff your sweet potato with the buffalo chicken mixture before reheating, and then top with the cool, creamy ranch.
Let me know if you give these Stuffed Sweet Potatoes a try! Which one is your favorite? I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Roasted Sweet Potatoes
- Sweet Potatoes
- Olive Oil
- Salt (optional)
- Preheat the oven to 400F. Line a rimmed baking sheet with foil (optional, but makes for super easy clean up).
- Scrub your sweet potatoes and rinse well under warm water. Dry off the outside, and then use a fork to make a few little holes on all sides of the sweet potatoes.
- Drizzle about 1/2-1 teaspoons of olive oil on each sweet potato you are roasting. Use your hands to rub the olive oil in all over the surface of each sweet potato. Lay them out on a baking sheet. If desired, sprinkle with salt.
- Bake for 45 minutes until they are super tender
- Remove from oven and let cool. Use a knife to slit open the sweet potatoes lengthwise. Then pinch both ends of the sweet potatoes and push together to open them up.
- Serve immediately with your favorite toppings.