These stuffed sweet potatoes are a complete meal in one dish! They’ve got avocados, feta, dried cranberries, and a sweet balsamic glaze over them. They’re healthy, sweet, and delicious.
Favorite salad turned meal:
This recipe doesn’t only have my favorite things to eat, it has my favorite things to eat together. All of these ingredients pair so nicely together, from the textures to the flavors to the right amount of sweet-to-bitter ratio.
Sometimes salads can get a little repetitive and boring and you might want to change things up a bit. This is the perfect dish for that kind of thing. It’s a meal in a sweet potato – how cool? You have a healthy carb, fat, and protein all in one and it’s delicious!
A little bit about sweet potatoes:
Apart from sweet potatoes being delicious, they are also a superfood. Yes, they are a carb, but they are a different kind of carb than bread or pasta. In addition to being loaded with nutrients and vitamins, they are complex carbs, which means they digest very slowly. I find that sweet potatoes are not like your other carbs where you always feel like you want to eat more of them. They are a lot more substantial and satisfying and keep you full for a long time. All of these things make them a great choice when it comes to choosing a carb.
Roasting sweet potatoes:
Unlike sliced sweet potatoes or sweet potato fries, roasting an entire sweet potato can take some time because of its size and texture. Make sure to leave enough time (around an hour) to roast them fully before assembling them. You can do this the night before and just reheat and fill them the next day.
Something to keep in mind is that sweet potatoes leak as they cook and it’s important to wrap them in foil or place them on a thick baking sheet when roasting them. This will prevent them from causing the oven to smoke if any of the liquid falls to the bottom of the oven.
Another important step is allowing enough time for the sweet potatoes to cool completely before touching them. Trust me, I’ve tried to handle them too early and almost burnt myself! Because they are in the oven for so long at such a high temperature, they take some time to cool down.
Variations and substitutes:
If you don’t like an ingredient, feel free to omit it or substitute it for something you like. There are so many different things you can stuff your sweet potatoes with, and they will all come out good. Here are some ideas:
- For a savory option you can do sautéed onions, roasted chickpeas, and a hummus topping.
- For a meat option you can add ground meat, chicken, or turkey topped with your favorite sauce.
- For a Mexican flavored option, you can add black beans and shredded cheese and then pop them in the oven to melt the cheese.
These are so versatile and can work with so many different flavors. Try your favorite sweet potato combo!
If you don’t want to eat the entire sweet potato:
You may choose to have half the sweet potato as a side dish to a protein. In this case, instead of leaving the sweet potato whole when you slice it, cut it into two pieces. They will be facing upwards and you can do the same thing you did with the entire sweet potato but just in two. This way you can eat half and save half for later.
I mention in the recipe notes to keep in mind not to stuff all of the sweet potatoes you make if you plan to have leftovers. Leave the mixture separate so that you can warm up the sweet potato a little bit first when you are next making them. The mixture is not supposed to be warmed up so it’s best to leave it in a separate container.
Try our other sweet potato recipes:
Balsamic Stuffed Sweet Potatoes
Ingredients
- 2 sweet potatoes
- 1/2 avocado
- 1/4 cup crumbled feta
- 2 tablespoons dried cranberries
For the Balsamic Glaze:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Instructions
- Roast the sweet potatoes at 400 degrees for around 45 minutes or until you can cut through them easily with a knife.
- Once they've cooled slice them open.
- Scoop out most of the middle of the sweet potato and place it in a bowl.
- Add the chopped-up avocado, feta, and dried cranberries to the bowl and mix gently.
- Fill the sweet potatoes with the mixture.
- If the peel is loose enough you can take it off.
