Stuffed Sweet Potatoes: Two Ways

I love the idea of meal prepping; having food ready and available for when hunger strikes during busy schedules, all the ‘work’ out of the way so all you have to do is put fork to mouth. In theory, it’s a well-organized dream. It’s just the execution that trips me up. There are weeks that I do better than others, but my tupperware rarely has a matching lid, so the idea that I’d have 27 perfectly portioned containers all pre-filled for the week is just unrealistic. No disrespect to those of you who can deliver on a meal prep – I admire you, I envy you. I just haven’t quite figured out how you do it.

But sweet potatoes are the exception. I can just throw a couple in the oven on a Sunday evening, go do something super productive like watch Chopped, then come back and throw them in the refrigerator to pull back out during the week when I need a quick meal. That’s my meal prep style.

Sweet potatoes are awesome because they certainly pack a nutritional punch (a complex carb, full of vitamins A, C, B, fiber, potassium, and beta-carotene*), they’re delicious, and they’re super versatile. They can be diced and made into a cubed breakfast addition, sliced and baked as fries, and (of course), cooked whole and eaten baked or mashed. We’re talking about the latter today.

Sweet potatoes are awesome because they certainly pack a nutritional punch (a complex carb, full of vitamins A, C, B, fiber, potassium, and beta-carotene*), they’re delicious, and they’re super versatile. They can be diced and made into a cubed breakfast addition, sliced and baked as fries, and (of course), cooked whole and eaten baked or mashed. We’re talking about the latter today.

I love a food that comes in it’s own little vessel (looking at you, avocado and mango) – portable, functional, compostable – so easy. And that last part is what I really love about a sweet potato. You can cook it, then stuff it with other foods and it’s literally it’s own meal. Plus the add-in options are pretty endless (are you a fan yet? Sweet potatoes aren’t sending me kickbacks or anything, but that’s what I’m going for).

Today, we’re going to do stuffed sweet potatoes two ways: savory, and sweet-ish.

The first part of this is easy peasy – wash two large sweet potatoes (or however many you’d like to make), poke them with a fork a few times, and throw them in the oven at 400 degrees for 45-ish minutes (should be easy to slide a fork through the skin).

While your potatoes are cooking (or if you’re reheating since they’ve been made ahead of time), prep your ‘stuffing.’ For the savory, I chose kale, broccoli, avocado, crispy chickpeas, and hot sauce (two thoughts: one, I would definitely do black beans too, but we didn’t have any in the house at the time I made this. Two, the cashew ‘cheese’ sauce would also be really good on top). I sauteed the broccoli first for a few minutes by throwing it into a pan on medium heat with a little grapeseed oil, salt, and a squeeze of lemon. Add in the kale in the last couple of minutes with the same seasonings and sautee until it’s a little wilted. Avocado is diced.

For the sweet-ish (that ‘ish’ is added because I don’t want you to think we’re going dessert potato here) I pulled out almond butter, cinnamon, hemp seeds, walnuts, and a drizzle of maple syrup. No extra prep here – making it the clear favorite. 😉

Once your potatoes are cooked, cut them open and break up/lightly mash the inside with a fork. Then, just layer ingredients on each one. You’re done! So simple, so filling.

If you’re like me, cook a few of these babies early in the week for quick grab-and-go options (stuff or just eat them plain – still good!). That’s about the extent of my meal prepping, but it’s a work-in-progress so stay tuned for updates and improvement. I could have matching lids for my containers and everything (probably not).

Stuffed Sweet Potato Ingredients:

Savory –

1 large sweet potato
1/2 C organic kale, chopped
1/2 C organic broccoli, chopped
1/2 avocado, diced
2 T crispy chickpeas (these are my favorite)
Drizzle of hot sauce (I used this one)
Other options: black beans, cashew ‘cheese’ sauce, other veggie, etc

Sweet-ish –

1 large sweet potato
1 1/2 T almond butter
1/4 C chopped organic walnuts
1 T organic hemp seeds
1/2 t cinnamon
Drizzle of maple syrup
Other options: banana, granola, coconut flakes, etc

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