Stuffed Sweet Potatoes – 3 ways

Happy new-blog-post-day lovely people 🙂 I hope you’re all doing well!

I recently shared one of my current fave speedy dinners – stuffed sweet potatoes – with you all on my IG and FB pages and I got a lot of messages and comments asking for different flavor combos, higher protein options and so on. So here they are:

This is one of those super easy, partially meal-prepped, 5 mins to put together sort of dinners. Whenever my oven is on (over the weekend especially), I like roasting a couple of sweet potatoes to leave in the fridge to use on those super busy days or night when I REALLY don’t want to cook!

There are a lot of methods to roast or cook a sweet potato but this is BY FAR the best one I’ve founds. This method ALWAYS results in slightly caramelised, really flavorful, perfectly cooked sweet potatoes.

METHOD: Simply, poke the sweet potatoes with a fork all over, place in an oven tray and rub with a tiny bit of oil (cooking oil of choice). Then place in a 200C oven for approx. 45 mins to 1 hour. The cooking time will of course depend on the size of the potatoes so check that they are cooked through before removing from the oven.

Once cooked, either use straight away or allow to cool completely and store in the fridge for up to a week.

Flavor Combos:

The stuffed sweet potato I shared on FB and IG earlier was a Greek-inspired, feta filled beauty that is loaded with both protein, good fats and bright herby flavor that will have you feeling as though you just landed in Athens! Simply hollow out part of the sweet potato half and then fill with a mixture of feta cheese, tomatoes, fresh dill, black olives, olive oil and chopped baby spinach.

This second flavor combo is also a winner in my books; simple but really tasty. Filled with tuns, a bit of mayo, tons of fresh chives and lots of rocket leaves, this salty, tangy, flavorful combo is protein packed and perfect for a speedy dinner!

Finally, a vegan version that is so delicious, I promise you won’t feel like you’re missing out on absolutely anything. For this one I used LOTS of fresh basil, chopped walnuts, lemon juice, olive oil, roasted garlic and cannellini beans – this one is so yum!

I hope you’ve enjoyed this post and that you try these out – experiment with different flavors, I’m sure you’ll be adding this to your easy-dinner-repertoire soon!

That’s it from me for today – I’ll be back with a new blog post Every Single Saturday 🙂

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Thank you for taking the time to be here and read this ❤️

Until next week, be well xXx

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