FREE 5-Ingredient Recipe EBook

• I Made 60 Stuffed Sweet Potatoes to Get This Recipe Just Right
• Ingredients & Substitutions
• How To Make Stuffed Sweet Potatoes
• My Recipe Tips
• Stuffed Sweet Potatoes (5 Filling Options) Recipe card
• More Sweet Potato Recipes
• Recipe Reviews

I Made 60 Stuffed Sweet Potatoes to Get This Recipe Just Right

I took my basic baked sweet potatoes and gave them a makeover — stuffed sweet potatoes style. What started as one idea turned into testing five different fillings (three times each!), which meant 60 potatoes, multiple family dinners, taste test drop-offs to friends, and not a single leftover.

I’ve always loved meals where you can stuff a veggie and call it done like my stuffed peppers , tomatoes , and squash , but these might be my favorite yet. The sweet, creamy base paired with bold, savory fillings just feels like a full meal without the extra work. If you’re ready to mix up your dinner routine, here’s why you’ll want to make them too.

• One recipe, 5 different fillings – Start with the same base and change up the fillings based on your cravings or whatever’s in your fridge. It’s my favorite low-effort way to use up leftovers or stretch meal prep into something new.
• 10 minute prep – Most of the time is hands-off while the potatoes roast, so you can make a filling (or two!) while they bake. Perfect for busy nights.
• No side dish needed – With hearty fillings like BBQ chicken, fajita shrimp, or beef marinara, these are full meals in a single potato. I’ll sometimes serve a light salad or a steak if I’m going all out, but you really don’t need it.

These stuffed sweet potatoes went through serious testing — now it’s your turn! Make them with me and tell me which filling wins at your house.

“These were delicious! I made the shrimp fajita version for me and the ground beef for the kiddos. Not a bite left!” –Darcey

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed sweet potato recipe, what each one does, and substitution options. For measurements, see the recipe card .

Don’t be intimidated by the long ingredient list! It’s only long because there are 5 flavor options for stuffing sweet potatoes. Each one needs just a few ingredients…

Sweet Potatoes (Base For All):

No matter which filling you pick, they all start the same way: roasted sweet potatoes with a crispy skin and fluffy center.

• Sweet Potatoes – I usually grab large ones (around 9–12 oz) so they have plenty of room for the fillings. Just make sure they’re firm and smooth with no soft spots. If yours are smaller, you can use more potatoes or save extra filling for later.
• Olive Oil – I drizzle on a little before baking to help the skin get crisp. Avocado oil or even melted butter would work too.
• Sea Salt & Black Pepper

BBQ Chicken Stuffing:

This one always disappears first when I make a batch for friends. It’s sweet, smoky, cheesy, and ridiculously easy.

• Shredded Chicken – I usually use leftover air fryer whole chicken for this stuffed sweet potato recipe, but any cooked chicken works — rotisserie, Instant Pot , or even grilled.
• BBQ Sauce – I go for my sugar-free BBQ sauce , but honestly, use your favorite. Sweet, smoky, spicy… it all works here.
• Cheddar Cheese – I love how sharp cheddar balances the BBQ sauce, but Monterey Jack, Colby, or even mozzarella are great too.
• Green Onions – These add a mild bite and a fresh pop on top. No green onions? Try diced red onion or chives.

Mexican Black Bean Stuffing:

This one’s perfect for a vegetarian dinner, but it also works with meat if you want to swap things out.

• Black Beans – I use canned for convenience. You could also sub in taco meat like ground beef, barbacoa or shredded chicken .
• Lime Juice – Fresh is best, but bottled will do in a pinch.
• Taco Seasoning – I make a homemade blend to skip the additives, but any packet works if that’s what you have.
• Cheddar Cheese – You can really use any cheese here — pepper jack, Colby, or a Mexican blend would all be great.
• Sour Cream – Adds a creamy, tangy finish. You can swap in plain Greek yogurt if that’s more your thing.
• Jalapeno – Totally optional, but great for some heat. I leave the seeds in for my husband, but you can take them out or skip it altogether.
• Avocado – If you can’t tell by my logo, I love avocado, but you can leave it out if you don’t or swap it with guacamole instead.
• Fresh Cilantro – Fresh cilantro brings these stuffed sweet potatoes all together, but green onions or even fresh oregano can stand in.

Ground Beef Stuffing:

This one reminds me of Italian night, but faster, easier, and stuffed into a potato instead of pasta.

• Ground Beef – I usually use 85/15 for that juicy flavor, but any ground meat works — ground turkey, chicken, or sausage are all fair game.
• Marinara Sauce – I use my homemade sugar-free version , but store-bought is totally fine.
• Italian Seasoning – Adds those classic herby notes. You can use a pre-made mix or make my homemade blend .
• Mozzarella Cheese – It’s Melty, mild, and perfect for this stuffed sweet potato combo. Feel free to use cheddar or provolone instead.
• Fresh Basil – I love the way fresh herbs brighten it up. If you don’t have basil, try parsley or even a little thyme.
• Olive Oil
• Sea Salt & Black Pepper

Broccoli Cheese Stuffing:

This one’s my youngest daughter’s favorite and she doesn’t even like broccoli, but somehow loves it like this.

• Broccoli – I chop it into small florets so it cooks quickly and fits well inside the potatoes. Leftover roasted or sauteed broccoli works great too.
• Cheddar Cheese – I divide it so there’s some mixed in and some sprinkled on top. Use any melty cheese you love — Colby, mozzarella, or even a blend.
• Sea Salt & Black Pepper

Shrimp Fajita Stuffing:

I took my shrimp fajitas recipe and tweaked the amounts to make just the right amount for stuffing into sweet potatoes instead of tortillas.

• Small Shrimp – I use small ones (peeled and deveined), but bigger shrimp work fine too. Just chop them up after cooking.
• Fajita Seasoning Mix – I usually make my own fajita seasoning , but any store-bought mix will do.
• Lime Juice – Fresh adds the best brightness, but bottled works if that’s what you have.
• Garlic – I used fresh minced garlic for the best flavor, but you could use 1 teaspoon jarred garlic or 1/4 teaspoon garlic powder for convenience.
• Onion – I like sweet onions for this, but any kind will do.
• Bell Pepper – I used half red and half yellow, but use whatever color you’ve got. The more color, the better.
• Fresh Cilantro – A handful on top really finishes it the stuffed sweet potatoes. Or swap with parsley, dill, or green onion if you’re not a cilantro fan.
• Olive Oil

How To Make Stuffed Sweet Potatoes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep & Season. Preheat the oven and line a baking sheet . Poke holes in the sweet potatoes with a fork, then rub with the olive oil, salt, and pepper to coat the skins.
2. Bake. Roast the sweet potatoes, flipping halfway through, until they;re fork tender and the skins start to crisp.

1. Make filling. While the potatoes bake, prepare the filling you plan to use. Each one needs to be cooked before stuffing, so follow the step-by-step instructions in the recipe card below. (The photos here show the BBQ chicken, black bean, broccoli cheese, and shrimp fajita versions.)

1. Slice & season. Cut a slit down the top of each sweet potato and gently mash the inside with a fork to make room for the filling. I like to sprinkle the insides with salt and pepper to taste.
2. Stuff & bake Spoon your prepared filling into each potato. If you’re adding cheese, pop them back in the oven until it’s melted. (The photos below show them in this order: sliced open, then filled with ground beef, BBQ chicken, black bean, broccoli cheese, and shrimp fajita stuffed sweet potatoes.)

My Recipe Tips

• Choose sweet potatoes that are close in size. They’ll cook more evenly that way, but if they’re a little different, just check them early and pull the smaller ones out first.
• Dry the skins really well before seasoning. This helps them crisp up in the oven, and yes, the skin is totally worth eating when it’s done right.
• Bake at 425 degrees F for the best texture. I’ve tried 400 degrees F before, but the higher temp gives better caramelization and crisper skin without overcooking the inside.
• Can I cook sweet potatoes another way? Yes, you can cook them in the Instant Pot for a faster and more hands-off approach, but you won’t get that crispy, edible skin like you do in the oven.
• Don’t overstuff the potatoes. A generous scoop is great, but too much can spill out and make the skins tear. I usually go with about 1/3 to 1/2 cup per potato.
• Make sure your filling is hot before stuffing. The potatoes don’t bake long enough at the end to fully heat it through, so warm it up first for the best texture and melted cheese.

Ingredients

Tap underlined ingredients to see the ones I use.

Sweet Potatoes:

• 4 large Sweet potatoes (9-12 ounces each) ▢
• 2 tbsp Olive oil ▢
• 1/2 tsp Sea salt (plus more to taste) ▢
• 1/4 tsp Black pepper (optional, plus more to taste) ▢

BBQ Chicken Stuffing:

• 2 cups Shredded chicken ▢
• 1/2 cup BBQ sauce (I used sugar-free BBQ sauce , but any kind works) ▢
• 1/2 cup Cheddar cheese (shredded) ▢
• 2 medium Green onions (sliced) ▢

Mexican Black Bean Stuffing:

• 1 15-oz can Black Beans (drained and rinsed) ▢
• 1 tbsp Lime juice ▢
• 1 tbsp Taco seasoning ▢
• 1/2 cup Cheddar cheese (shredded) ▢
• 2 tbsp Sour cream ▢
• 1/2 medium Jalapeno (sliced thinly) ▢
• 1/2 medium Avocado (diced) ▢
• 4 tsp Fresh cilantro (chopped or whole leaves) ▢

Ground Beef Stuffing:

• 1 tbsp Olive oil ▢
• 1 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 cup Marinara sauce ▢
• 1 tsp Italian seasoning (optional) ▢
• 1/2 cup Mozzarella cheese (shredded) ▢
• 2 tbsp Fresh basil (cut into ribbons) ▢

Broccoli Cheese Stuffing:

• 2 cups Broccoli (cut into small florets) ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 3/4 cup Cheddar cheese (shredded, divided into 1/2 cup and 1/4 cup) ▢

Shrimp Fajita Stuffing:

• 8 oz Small shrimp (peeled, deveined, and tails removed) ▢
• 1 tbsp Fajita seasoning ▢
• 2 tbsp Olive oil (divided) ▢
• 2 tbsp Lime juice ▢
• 2 cloves Garlic (minced) ▢
• 1/2 medium Onion (sliced) ▢
• 1 medium Bell pepper (sliced; I used 1/2 red and 1/2 yellow) ▢
• Fresh cilantro (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Bake Sweet Potatoes:

1. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper.
2. Place the potatoes onto the prepared baking sheet. Use a fork or knife to pierce small holes all over the potatoes (about 4-5 spots per potato is enough).
3. Drizzle the olive oil over the sweet potatoes, and season with salt and pepper. Massage the oil and seasoning into the skin.
4. Bake sweet potatoes in the oven for 40-50 minutes for medium sweet potatoes, or 50-60 minutes for large sweet potatoes, flipping carefully with tongs about halfway through, until fork tender.
5. While the potatoes are baking, make the filling of your choice below.
6. When the potatoes have cooled enough to handle, cut a slit lengthwise in the top of each potato. Lightly mash the inside with a fork, so that there is room for fillings. Season the inside with salt and pepper to taste.
7. Stuff sweet potatoes with filling as described below. (You’ll need about 1/3 to 1/2 cup filling per potato, so may have extra filling left over if your potatoes are small to medium instead of large.)

BBQ Chicken Stuffed Sweet Potatoes:

1. Combine the shredded chicken and barbecue sauce in a medium skillet over medium heat. Cook just until hot, then remove from heat and cover to keep warm.
2. When the potatoes are ready, stuff the BBQ chicken mixture into them. Top with shredded cheese.
3. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes , until the cheese is melted.
4. Sprinkle with sliced green onions.

Mexican Black Bean Stuffed Sweet Potatoes:

1. In a large bowl, combine the rinsed black beans, lime juice, and taco seasoning.
2. When the potatoes are ready, stuff the black bean mixture into them. Top with shredded cheese.
3. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes , until the cheese is melted.
4. Top the potatoes with sour cream, jalapeno slices, diced avocado, and fresh cilantro.

Ground Beef Stuffed Sweet Potatoes:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and season with salt and pepper. Cook the beef for 8-10 minutes , breaking apart the meat with a spoon or spatula, until browned.
2. Stir in the marinara and Italian seasoning. Reduce heat to a gentle simmer. Simmer for 3-5 minutes , until thickened.
3. When the potatoes are ready, stuff the beef marinara mixture into them. Top with shredded cheese.
4. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5-7 minutes , until the cheese is melted and browned.
5. Sprinkle with fresh basil ribbons.

Broccoli Cheese Stuffed Sweet Potatoes:

1. Bring a large saucepan of salt water to a boil. Add the broccoli florets and cook, uncovered, for 2-3 minutes , until tender.
2. Drain the broccoli. Season with salt and pepper.
3. Stir 1/2 cup of shredded cheese into the broccoli.
4. When the potatoes are ready, stuff the broccoli cheese mixture into them. Sprinkle with the remaining 1/4 cup shredded cheese.
5. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes , until the cheese is melted.

Shrimp Fajita Stuffed Sweet Potatoes:

1. Cook shrimp fajitas according to the instructions here . (You’ll need 1/2 the regular fajita recipe for stuffing sweet potatoes, which are the amounts listed above.)
2. When the potatoes are ready, stuff the shrimp fajita mixture into them. Garnish with fresh cilantro, if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 stuffed sweet potato

• Tips: Check out my recipe tips above to help you pick the right potatoes, get crispy skin, and make your stuffed sweet potatoes turn out perfectly every time.
• Store: Keep stuffed sweet potatoes in an airtight container in the fridge for up to 5 days. If you have extra filling, it’s also delicious in stuffed acorn squash or even stuffed into russet potatoes.
• Reheat: Warm in the microwave for 1-2 minutes, or bake at 350 degrees F for 10-15 minutes until heated through.
• Freeze: Freeze without toppings or fresh herbs. Let cool completely, then wrap and store for up to 4 months.
• Note on nutrition info: The nutrition info is based on the BBQ chicken stuffed sweet potatoes. It will vary depending on the filling you choose.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Stuffed Sweet Potatoes

More Sweet Potato Recipes

If you loved this stuffed sweet potato recipe, here are a few more sweet potato ideas to try next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Stuffed Sweet Potatoes (5 Filling Options)

My stuffed sweet potatoes recipe is a quick dinner win with 5 easy fillings like BBQ chicken and shrimp fajita that are anything but boring!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/stuffed-sweet-potatoes/

Ingredients

Sweet Potatoes:

• 4 large Sweet potatoes (9-12 ounces each)
• 2 tbsp Olive oil
• 1/2 tsp Sea salt (plus more to taste)
• 1/4 tsp Black pepper (optional, plus more to taste)

BBQ Chicken Stuffing:

• 2 cups Shredded chicken
• 1/2 cup BBQ sauce (I used sugar-free BBQ sauce , but any kind works)
• 1/2 cup Cheddar cheese (shredded)
• 2 medium Green onions (sliced)

Mexican Black Bean Stuffing:

• 1 15-oz can Black Beans (drained and rinsed)
• 1 tbsp Lime juice
• 1 tbsp Taco seasoning
• 1/2 cup Cheddar cheese (shredded)
• 2 tbsp Sour cream
• 1/2 medium Jalapeno (sliced thinly)
• 1/2 medium Avocado (diced)
• 4 tsp Fresh cilantro (chopped or whole leaves)

Ground Beef Stuffing:

• 1 tbsp Olive oil
• 1 lb Ground beef
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 cup Marinara sauce
• 1 tsp Italian seasoning (optional)
• 1/2 cup Mozzarella cheese (shredded)
• 2 tbsp Fresh basil (cut into ribbons)

Broccoli Cheese Stuffing:

• 2 cups Broccoli (cut into small florets)
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 3/4 cup Cheddar cheese (shredded, divided into 1/2 cup and 1/4 cup)

Shrimp Fajita Stuffing:

• 8 oz Small shrimp (peeled, deveined, and tails removed)
• 1 tbsp Fajita seasoning
• 2 tbsp Olive oil (divided)
• 2 tbsp Lime juice
• 2 cloves Garlic (minced)
• 1/2 medium Onion (sliced)
• 1 medium Bell pepper (sliced; I used 1/2 red and 1/2 yellow)
• Fresh cilantro (optional, for garnish)

Instructions

Bake Sweet Potatoes:

1. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper.
2. Place the potatoes onto the prepared baking sheet. Use a fork or knife to pierce small holes all over the potatoes (about 4-5 spots per potato is enough).
3. Drizzle the olive oil over the sweet potatoes, and season with salt and pepper. Massage the oil and seasoning into the skin.
4. Bake sweet potatoes in the oven for 40-50 minutes for medium sweet potatoes, or 50-60 minutes for large sweet potatoes, flipping carefully with tongs about halfway through, until fork tender.
5. While the potatoes are baking, make the filling of your choice below.
6. When the potatoes have cooled enough to handle, cut a slit lengthwise in the top of each potato. Lightly mash the inside with a fork, so that there is room for fillings. Season the inside with salt and pepper to taste.
7. Stuff sweet potatoes with filling as described below. (You’ll need about 1/3 to 1/2 cup filling per potato, so may have extra filling left over if your potatoes are small to medium instead of large.)

BBQ Chicken Stuffed Sweet Potatoes:

1. Combine the shredded chicken and barbecue sauce in a medium skillet over medium heat. Cook just until hot, then remove from heat and cover to keep warm.
2. When the potatoes are ready, stuff the BBQ chicken mixture into them. Top with shredded cheese.
3. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes , until the cheese is melted.
4. Sprinkle with sliced green onions.

Mexican Black Bean Stuffed Sweet Potatoes:

1. In a large bowl, combine the rinsed black beans, lime juice, and taco seasoning.
2. When the potatoes are ready, stuff the black bean mixture into them. Top with shredded cheese.
3. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes , until the cheese is melted.
4. Top the potatoes with sour cream, jalapeno slices, diced avocado, and fresh cilantro.

Ground Beef Stuffed Sweet Potatoes:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and season with salt and pepper. Cook the beef for 8-10 minutes , breaking apart the meat with a spoon or spatula, until browned.
2. Stir in the marinara and Italian seasoning. Reduce heat to a gentle simmer. Simmer for 3-5 minutes , until thickened.
3. When the potatoes are ready, stuff the beef marinara mixture into them. Top with shredded cheese.
4. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5-7 minutes , until the cheese is melted and browned.
5. Sprinkle with fresh basil ribbons.

Broccoli Cheese Stuffed Sweet Potatoes:

1. Bring a large saucepan of salt water to a boil. Add the broccoli florets and cook, uncovered, for 2-3 minutes , until tender.
2. Drain the broccoli. Season with salt and pepper.
3. Stir 1/2 cup of shredded cheese into the broccoli.
4. When the potatoes are ready, stuff the broccoli cheese mixture into them. Sprinkle with the remaining 1/4 cup shredded cheese.
5. Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes , until the cheese is melted.

Shrimp Fajita Stuffed Sweet Potatoes:

1. Cook shrimp fajitas according to the instructions here . (You’ll need 1/2 the regular fajita recipe for stuffing sweet potatoes, which are the amounts listed above.)
2. When the potatoes are ready, stuff the shrimp fajita mixture into them. Garnish with fresh cilantro, if desired.

Maya’s Recipe Notes

Serving size: 1 stuffed sweet potato

• Tips: Check out my recipe tips above to help you pick the right potatoes, get crispy skin, and make your stuffed sweet potatoes turn out perfectly every time.
• Store: Keep stuffed sweet potatoes in an airtight container in the fridge for up to 5 days. If you have extra filling, it’s also delicious in stuffed acorn squash or even stuffed into russet potatoes.
• Reheat: Warm in the microwave for 1-2 minutes, or bake at 350 degrees F for 10-15 minutes until heated through.
• Freeze: Freeze without toppings or fresh herbs. Let cool completely, then wrap and store for up to 4 months.
• Note on nutrition info: The nutrition info is based on the BBQ chicken stuffed sweet potatoes. It will vary depending on the filling you choose.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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