What do you normally do with your sweet potatoes? Shape them into wedges and bake in the oven? Delicious! Mash sweet potatoes? Just roast them and eat as is? That’s good too.
Sweet potatoes are one of my favourite root vegetables because of the rich sweet taste and are also high in fiber. Sometimes I just steam them and eat for breakfast without any added salt because it tasted quite sweet already. However I have to share with you my most ultimate fave way of consuming sweet potatoes , which is no doubt to stuff them with lots of good flavoured vegetables and cheese then bake them in the oven. So delicious!
If you have anyone at home who has trouble eating vegetables, these stuffed sweet potatoes may be able to convert them from a hater to a lover! Okay not a lover to the extent of becoming a vegetarian yet but at least will help them to consume more vegetables to meet the recommended intake.
I dare to say this because when I first made them I didn’t even feel like eating a healthy and vegetarian dish – the sweetness from sweet potatoes, the saltiness from olives, the richness from mushrooms, the texture from corn and black beans, the spiciness from paprika, and the flavour from onions and cheese. All of them combined together to make an absolutely delicious healthy dish.
These stuffed sweet potatoes do not require fussy preparation and are very easy to make. Anyone who is a beginner in cooking can definitely cook this easily for weeknight dinners. Ingredients are easily customisable, you can put any type of veggies or meat that you love. I think broccoli, peas, and mince meat (or even bacon!) would be great in it. If you don’t want cheese on top you can put sour cream or yoghurt, or just eat as is would be good too.
I love that with this kind of dish you don’t have to follow the exact recipe to a tee and you can create your own preference of stuffed sweet potatoes.
If you want to make this for the next day you can pre-bake these sweet potatoes, cook the fillings first and spoon the fillings into the sweet potatoes the day before. Then minutes before serving pop them back into the oven to melt the cheese. This is actually what I normally do. I would do the preparation first on Sunday night for Monday and Tuesday’s dinner so when I come home from work I’ll just do the 10 minutes baking then dinner is ready.
Easy and delicious. Also don’t forget it’s healthy too.
Try it and I believe this recipe will become your weeknight dinner repertoire. For more delicious vegetarian food please check out my other recipes here.
- 3 medium sized sweet potatoes, washed and halved lengthwise
- 1/2 red onion, diced
- 3 cloves garlic, diced
- 200 gr mushrooms
- 200 gr corn kernels
- 200 gr canned black beans
- 100 gr olives, pitted and sliced
- 1 tomatoes, diced
- 1/2 paprika, diced
- 2 tbsp olive oil
- 200 gr mozzarella or any type of melting cheese
- 1 handful of coriander/cilantro or parsley
- Preheat oven to 200 C. Cover each sweet potato that has been halved with foil and bake for 30 minutes until tender.
- Meanwhile, heat olive oil in a skillet over medium heat and saute red onion for 2 minutes until soft. Add garlic and mushrooms into the skillet and saute for another 2 minutes. Add corn kernels, black beans, olives, tomatoes, and paprika. Cook for 5-7 minutes and season to taste. Remove from heat and keep the vegetables in a large mixing bowl.
- Remove sweet potatoes from the oven and let the sweet potatoes to cool down so it’s easier to handle, then remove foil and scoop out the flesh while leaving a slightly thin layer along the skin.
- Mix the sweet potato flesh with sauteed vegetables in the mixing bowl and spoon the mixture back into the sweet potato skins. Distribute mozzarella evenly on top.
- Put all stuffed sweet potatoes onto a large baking tray and bake for 10 minutes in 220C preheated oven or until the cheese has melted. Garnish with coriander or parsley leaves and serve immediately.