Simple Savory Stuffed Sweet Potatoes

Originally posted Feb 12, 2008 republishing for the 2011 Sweet n’ Healthy Blogger Recipe Contest Click here to check it out!

I don’t know WHAT came over me tonight. I just wanted something different and apparently, I’m a little obsessed with ‘S’s. ;~P

This morning I pulled out some tilapia fillets to make Crispy Baked Parmesan Crusted Tilapia. Along side, I was planning to make Sweet Potato Fries but by the time I got home from work, I just wasn’t in the mood.

Then I realized I really only eat sweet potatoes one of two ways, fries and baked. Why not try something new! So I experimented and I’m glad I did even if the husband and the toddler weren’t fans. Well, that’s not quite the truth, neither would even try one so I’m not sure if they would have liked them or not. Oh well more for me. Now I have lunch tomorrow!Simple Savory Stuffed Sweet Potatoes

  • 2 sweet potatoes
  • ½ of a small onion
  • 4-5 button mushrooms
  • ½ tsp curry powder
  • 1/8 tsp dried rosemary
  • Salt & Pepper
  • ½ oz gouda cheese grated
  • 1 tbsp (7g) real bacon bits
  • Dried chives for garnish
  • Non-stick cooking spray

Preheat the oven to 400 degrees.

Pierce the skin of the potatoes and bake them for about 45 minutes until they are tender. To give them a jump-start and shorten the cooking time, pop them in the microwave for 5 minutes. Once they are tender, pull them out of the oven and let them cool.

While the potatoes are cooling, sauté the onion and mushrooms over medium heat with a bit of non-stick cooking spray for about 10 minutes until the mushroom start to reduce down. Season the onion mushroom mixture with the curry, rosemary, salt & pepper.

Cut the potatoes in half scoop out the centers leaving the skin with a bit of flesh like a boat.

Mix the potato flesh with the onion mushroom mixture until well blended. Place the mixture in a large zip lock bag. Cut one of the bottom tips off and use the bag to pipe the mixture into the skins.

Top each potato with the cheese, bacon bits and chives. Bake for about 15 minutes.

Simple Savory Stuffed Sweet Potatoes BeforeSimple Savory Stuffed Sweet Potatoes after

Approx Nutritional Information per serving
Servings Amt per Serving
4 1 (1/2 potato)
Calories Fat Fiber WWPs
90 2g 3g old: 1 new: 2
Sugar Sat Fat Carbs Protein
4g 1g 16g 3g
Posted in: 1 WWP, 2 WWPP, Appetizer ideas, Dinner Ideas, Food Photos, Side Dish Ideas
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27 Comments and 0 Replies

  1. Rubydoo

    Hi Roni, These look gorgeous!! I discovered sweet potato last year and am always looking for ways to use it!! Last night I even tried my hand at a veggie curry with sweet potato and zucchini…..phwoaaah!! Sweet potatoes ROCK! I am definitely going to try your idea…

  2. Connie

    Those twice baked sweet potatoes sound good! I’m gonna have to experiment with those!
    I got sick on sweet potatoes as a kid and would not touch them for a VERY LONG TIME! I have just rediscovered them and like them, as long as they are not covered with sugar and marshmallows.
    I tried the sweet potato fries too, they were not as good as I had expected…a bit limp and burned. I think my oven bakes too hot. I will try them again and see if i can perfect them!

  3. Joanie

    Wow, those look delicious! I am going to try those tomorrow. My DH isn’t a big sweet potato fan but this recipe just might win him over. Thanks!

  4. roni

    I didn’t. I just used the nutritional info for all the ingredients divided by 4. I use and they count a sweet potato at 112 cals and 4 g of fiber (about 5 inches long)

    It makes sense that it would still be 1 point per half. All the other ingredients aren’t adding much when you spread them across 4 servings. Plus it was a high 1 point. Just squeaked in! ;~P

  5. JJ

    Roni, I made these sweet potatoes for me and my son (he made your stuffed bell peppers to go with them). We were LOVING THEM!! Girl, we are hooked!! :) I think we’ve made about 8 of your recipes, since I found your web site the 4th of December. Looking for more recipes today for the new year.

  6. Food Frenzy

    Great idea. Never thought of doing that with a sweet potato.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community.

  7. Erin Moore

    Tried these and absolutely love them. I am not a fan of mushrooms so I was reluctant, but chopped them small enough that I can’t see them in the filling. Very tasty, and hard to believe I get to eat real bacon bits! Yummy!

  8. Leah

    I love making potato skins, definetley be trying this sweet potato version. You’ve got some great, healthy ingredients in there, lots of vitamins and minerals..
    so I feel I have to say, there is lots of controversey about mircrowaves. I beleive in the theory, that they change the energy of our food, killing/making unavailable a lot of the nutrients we want. No one has proven it’s not true, so if we are taking so much effort to buy, cook, eat healthy foods, go one step further and skip microwaving all together.

  9. Lindsey

    I’ve been making these a lot lately and BOY are they delicious! I’ve been topping them with provologne, but I imagine the gouda is amazingly creamy.

    These are so filling and satisfying. Great recipe!

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