Stuffed Sweet Potatoes

Sweet Potato Recipes

For the longest time I used to overcomplicate things.  One of those things was how to cook sweet potatoes.  Especially how to bake sweet potatoes.  For some reason, they always tasted amazing when others made them but I could never get them right.  After years of chasing the illusive perfect sweet potato, I stumbled across the holy grail when I started baking sweet potatoes in the oven.  Now I like to bake 10 at a time and keep them in fridge for when I am hungry.  I peel them and saute them with my eggs in the morning, I mash them and bake with them, and sometimes I just eat them cold.  Either way, they are always delicious.  Leave me a comment with your favorite way to eat Sweet Potatoes, hopefully this one is on the top of the list.

Sweet Potato Recipes

4.8 from 13 reviews
Stuffed Sweet Potatoes
Prep time
Cook time
Total time
Serves: 6-8
  1. Preheat oven to 400 Degrees Fahrenheit (205 Celsius)
  2. Wash and scrub your sweet potatoes, prick them with a fork and place on an aluminum foil lined baking sheet
  3. Coat your sweet potatoes with 2 tablespoons melted coconut oil
  4. Place in the oven and bake until soft all the way through, about 45 minutes to 1 hour
  5. While your sweet potatoes are baking, preheat a cast iron skillet or saute pan over medium heat
  6. Heat 2 tablespoons of coconut oil and add your onions, stirring often
  7. Cook onions for 5-7 minutes or until translucent
  8. Add the bell pepper, apples and cranberries, cook for 3-5 minutes, stirring occasionally
  9. Add bacon and spinach, stir often for 2-3 minutes until all spinach has cooked down
  10. Season with salt and pepper to taste and remove from heat
  11. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle
  12. Spoon the stuffing into each sweet potato and serve

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  1. I easily eat a sweet potato everyday, since changing my diet. I like dicing about 6 of couple varieties and roasting them with red onion, avocado oil, salt and pepper. Then I also eat them cold or sautéed with kale and protein of choice for breakfast. Also great with fresh herbs.

  2. Quick and easy egg drink for breakfast or any meal.
    Put in a blender
    2 or 3 eggs
    2 or 3 tbs butter
    1 tbs coconut oil. If not used to it, you may have to start with less.
    your favorite spices
    1/2 tsp sea salt
    about 2-4 oz cold sweet potato(cooked the night before). Instead of the sweet potato, 1/2 an avocado will be good too, and you can throw in a handful of berries.

    Add some boiling water, about 1/2 to 2/3 cup. Blend in blender, until smooth. You may have to stir some more as you drink it. I am small, and so mine is the less amount in that recipe. Some say cold sweet potato will have more resistant starch. I have not tried freezing this, and eating as ice cream, but it may work.

  3. The stuffed sweet potatoes turned out SO good, hubby called ’em “loaded heaven”. I’m not a big fan of pork, next time I’ll stuff ’em w/chicken sausage, everything else in the recipe will stay the same. Thanks for the great recipe :-)

  4. I have two sweet potatoes in right now, this recipe will go good w/the paleo bar b que pork ribs…..hubby will be happy :-)

  5. WOW! I LOVED this! I am making this again and again! I made the bacon and just tossed everything in the bacon fat :D… spectacular! Plus I shared the recipe with others cause it was amazing!

  6. These look delicious and I’m looking forward to trying them. But do you ever roast your sweet potatoes on the grill?? I normally start mine in the microwave then finish it on the grill in foil and a thin layer of almost honey like stuff forms on the outside.

  7. I made this stuffed sweet potato recipe for dinner last night. However, I substituted the bacon for leftover pulled pork I had. It turned a delicious side into a full-blown meal that even my paleo-rebellious kids gobbled up. I actually cooked the sweet potatoes in the crock pot (thank you, Juli at PaleOMG). Whole meal took only minutes to make and was a huge hit! Awesome flavors.

  8. I found my recipe book in my downloads on my kindle numerous times because I didn’t think it was working and kept trying.

  9. Baked with Breakfast sausage, spinach, egg and salt and pepper filling
    makes a yummy and well rounded breakfast, lunch, or dinner.

  10. I bake my sweet potato until the sweet goo oozes out. Then once they are slightly cooler I halve it and I blob almond or macadamia nut butter on those babies. And when I am feeling adventurous I even tuck some sliced banana inside and spread the nut butter over that….ridiculous delight!

  11. It is fun to see the different ‘vision’ each paleo recipe maven has; I sure love your approach, it really suits us here.

    My favorite easy sweet potato recipe is to just peel, slice and then chop into 1 1/2″ chunks, coat with avocado oil or melted coconut oil, then toss with cumin. Bake them on a broiler tray and then you don’t have to turn them. I take them for lunch, for in the car on the way up to go skiing, put them in scrabbled eggs, etc.

  12. Made these for supper tonight. I had everything except for the red peppers (which I don’t care for anyway). They were incredible! I made them with your cinnamon and sage chicken, which has become a staple in our house. but I think one potato would have been a meal on it’s own for me. Awesome recipe!

  13. Yum! I’m making these for my toddlers and hubby. Sweet potatoes are so nutrient dense….I’m excitied. Usually I make sweet potato pancakes (mashed sweet potato, eggs, cinnamon) or we eat them mashed with loads of raw butter and honey.
    Thanks for the idea :-)

  14. Thanks for the recipe! I’m heating my oven right now. I’ve never really enjoyed sweet potatoes, but I’ve honestly also never had them cooked in very creative ways. I bought one the other day, though, and was searching for something to use it for when I came across your recipe. I have all the ingredients on hand and this is looking like supper tonight!

  15. To anyone saying you entered your email address but didn’t get the book:
    Check your junk mail folder. It comes from a different source. That’s where mine was and I would be willing to bet yours is too.

  16. The stuffed potatoes look wonderful; I’ll definitely try them. Thank you so much for the free book. The pictures alone are incredible. I can hardly wait to try some of your recipes. I’m your newest fan on FB and just signed up for your blog post alerts. Now I’m off to explore the Recipe Index I see above!

  17. Hi George

    Thank you so much for the Dessert book – I’m looking forward to trying out the recipes! I was just wondering if I would be able to freeze any of the recipes? Thanks.


  18. Unfortunately, until now, I only knew to boil the hell out of them and mash them up with butternut squash. This looks pretty darn good though so will be trying this out for sure to shake things up.

  19. I bake up a bag of sweet potatoes at a time. I’ve added the pulp to nut flour biscuits and sautéed with lots of spice. They’re great with a shot of lime, topped with toasty cashews.

  20. These spuds look delicious! Like you, I have been baking mine in the oven and keep them in the fridge for eating throughout the week. I have been slicing them and throwing them on the grill (quick reheat) with my meat. This looks like a great change-of-pace recipe to try so I don’t get too bored of my favorite veg! Thanks :)

  21. I followed the link yesterday and sent my email address for the free book but over 24 hrs later I have still not received anything.

    Thank you. Xx

  22. Awesome recipe George! I would put the bacon in the cast iron first, and then cook the other ingredients in the fat that comes out of it. ;) Making these tonight with some braised ham hocks for sure..

  23. So, when you bake 10 spuds at a time, do you adjust anything – time, cook temp, etc? BTW, these look AMAZING. Can’t wait to try them!

  24. I haven’t even added the stuffing to the sweet potatoes yet and this already gets 5 stars The combination of flavors is out of this world. Thanks for this awesome recipe!

  25. These are beautiful and sound delightful. I’ll give them a whirl (and likely become addicted). Sweet taters are my go-to food when I feel the need for extra carbs or when I’ve not been feeling well, such as after a migraine. My favorite way to eat them is julienned and fried up in pig butter with onions, garlic, mixed bell peppers, jalapeno, collards and topped with bacon and poached eggs. My second favorite is baked with a spoonful of coconut oil on the finished potato.

    1. I followed the link on the 23rd and entered my email address but have still not received the free book. I did message yesterday but it did not post.

      Many thanks

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