Savory Stuffed Sweet Potatoes Recipe

Name: Savory Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large round sweet potatoes (10 to 12 ounces each), scrubbed; 1 tablespoon plus 1 teaspoon olive oil; 1 small onion, finely chopped; 1 small garlic clove, minced; 1 teaspoon finely chopped fresh rosemary; Coarse salt; 1/4 teaspoon crushed red pepper flakes; 4 ounces kale, preferably Tuscan, trimmed and thinly sliced (about 2 1/4 cups); 3.5 ounces (1/4 package) firm tofu, cut into 1/2-inch cubes; 1/4 cup water

Servings: persons

1
Preheat oven to 375F.
2
Bake sweet potatoes on a parchment-lined baking sheet until tender but not completely cooked through, 55 to 70 minutes (depending on size).
3
Remove from oven.
4
When cool enough to handle, slice off the top quarter of each sweet potato; discard.
5
Scoop out flesh, leaving a 1/2-inch-thick shell.
6
Coarsely chop half of the flesh; reserve remaining flesh for another use.
7
Heat oil in a large skillet over medium-high.
8
Add onion, garlic, rosemary, 1 teaspoon salt, and the crushed red pepper flakes; cook, stirring occasionally, until onion is softened, about 3 minutes.
9
Add kale; cook, tossing occasionally, until kale has wilted, about 5 minutes.
10
Stir in chopped sweet potato, tofu, and the water.
11
Cook, stirring, until filling is heated through, about 1 minute.
12
Return sweet potato shells to baking sheet.
13
Spoon filling into shells, dividing evenly.
14
Cover with parchment, then foil, and bake until heated through, about 30 minutes.
15
Remove from oven.
16
Serve immediately.
17
(Per Serving)
18
Calories: 334
19
Saturated Fat: .9g
20
Unsaturated Fat: 4.2g
21
Cholesterol: 0mg
22
Carbohydrates: 63g
23
Protein: 8.2g
24
Sodium: 650mg
25
Fiber: 9.5g

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large round sweet potatoes (10 to 12 ounces each), scrubbed, 1 tablespoon plus 1 teaspoon olive oil, 1 small onion, finely chopped, 1 small garlic clove, minced, and more.

Yes, Savory Stuffed Sweet Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Stuffed Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions