Stuffed Sweet Potatoes

I recently learned that you can cook sweet potatoes in the microwave just by piercing them with a fork and popping them in for 8-15 minutes. As someone who often finds it hard to pull away from my computer to cook a healthy, wholesome meal, this has been revolutionary for me. Whether I’m looking for a quick snack or a full-on meal (like these stuffed sweet potatoes), microwaved sweet potatoes often have my back. 

Plus, did you know sweet potatoes are one of the most healthful foods on the planet? Dr. Michael Greger, the author of the New York Times bestselling book How Not to Die (one of my favorite books ever), recommends them often. So, if you can find ways to incorporate sweet potatoes into your diet—do it! This recipe should help you get started.

These candied walnuts are a must in this dish—they bring a nice pop of sweet, crunchy, and extra protein. Plus, walnuts are incredibly healthful. They’re called “brain food” for a reason!

Ingredients Needed

All you need are six simple ingredients to make these stuffed sweet potatoes with a creamy tahini dressing. Get dinner on the table quickly with this easy and nutritious recipe. Here’s what all you need:

• Sweet Potatoes/Yams: Choose two medium-sized orange-fleshed sweet potatoes or yams for this recipe. They provide a naturally sweet base that’s packed with vitamins and fiber.
• Pomegranate Seeds or Dried Cranberries: Use pomegranate seeds for a burst of juicy sweetness and a pop of color. Alternatively, dried cranberries can be used for a chewy texture and tangy flavor.
• Candied Walnuts: Candied walnuts add a delightful crunch and a hint of sweetness that perfectly complements the savory elements of the dish. While you can absolutely use store-bought, this easy candied walnut recipe can be made with just 2 ingredients in 5 minutes.
• Kale: Blanch and finely chop kale. This leafy green adds a nutritious touch, rich in vitamins A, C, and K, and contributes a slightly bitter, earthy flavor.
• Tahini: Use tahini for a creamy, nutty base. This sesame seed paste adds a rich, slightly bitter flavor that balances the sweetness of the sweet potatoes and the dried cranberries.
• Lemon Juice: Add lemon juice to the tahini for a bright, tangy note that lightens the sauce and adds a refreshing contrast.

Topping Ideas

Enhance your stuffed sweet potatoes with a variety of delicious and nutritious vegan toppings! While the candied walnuts and tahini dressing make an excellent combination, you can customize your sweet potatoes with your favorite combinations for a perfect, personalized meal.

• Beans: Add some hearty, protein-packed options with black beans, chickpeas, or kidney beans. For extra crunch, try these savory roasted chickpeas.
• Avocado Slices: Add creamy texture and healthy fats.
• Red Onion: Thinly sliced for a sharp, tangy flavor.
• Sunflower Seeds: For extra crunch and a nutty taste.
• Cilantro: Freshly chopped for a burst of herbaceous flavor.
• Sriracha or Hot Sauce: For a spicy kick.
• Vegan Cheese: Shredded or crumbled for a cheesy, melty addition.
• Grilled Mushrooms: For an earthy, umami boost with a meaty texture, try adding these mushrooms skewers.
• Pickled Jalapeños: For tangy, spicy heat.
• Hummus: A dollop of this oil-free hummus or white bean hummus adds some creamy, garlicky goodness.

How To Make Stuffed Sweet Potatoes

Step 1: Prep the potatoes. Grab a fork and poke each sweet potato a few times. This lets the steam escape and helps them cook evenly.

Step 2: Cook the potatoes. Place one sweet potato in a bowl with a half-inch of water. Microwave it on high for 8-15 minutes, checking for doneness. The flesh should be soft all the way through. Repeat with the other sweet potato. Remember, cooking time can vary depending on the size of your sweet potatoes and your microwave’s power.

Step 3: Make the dressing. While the potatoes cooks, whisk together the tahini, lemon juice, and water in a bowl to create a simple sauce.

Tip: If you’d like to add some extra crunch, whip up a batch of our candied walnuts. It only takes 5 minutes but if you’d prefer, you can use store-bought as well.

Step 4: Assemble the stuffed sweet potatoes. Once cooked, take each sweet potato out of the microwave and place it on a plate. Cut them in half lengthwise. Using a fork, gently mash the flesh of each sweet potato half. Add a pinch of salt and pepper to taste and mix it all together.

Top your mashed sweet potatoes with any or all of your favorite toppings: dried cranberries or pomegranate seeds, candied walnuts (if you made them!), and blanched kale. Finally, drizzle with the tahini dressing and serve hot. Enjoy!

Storage

Stuffed sweet potatoes are best enjoyed immediately but you can meal prep them ahead of time.

Storage: Store the cooked sweet potatoes separately from the stuffing. Allow the stuffed sweet potatoes to cool to room temperature before storing. Place the cooled sweet potatoes in an airtight container in the fridge for up to 4 days.

Reheat: To reheat, place the stuffed sweet potatoes in a microwave-safe dish and heat on medium power for 1-2 minutes, or until warmed through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

Serving Suggestion

These would also make a perfect entrée or appetizer for Thanksgiving! You can slice them fully in half or even in quarters for a beautiful treat to add to your vegan Thanksgiving dinner table.