Stuffed Sweet Potatoes

Posted by Lorna Macchia on

Each Thursday morning my Farmers Market shopping includes a good haul of both orange and purple sweet potatoes.  They are a rich source of carotenoids (orange) and anthocyanins (purple) – both important antioxidants with an array of health benefits. Sweet potatoes have also been shown to have positive effects on blood glucose control, and are a useful source of carbohydrate, particularly for active people.   

They are delicious in savoury and sweet dishes.  I add them to curries, make sweet potato wedges, include them in brownies, and also make these delicious stuffed sweet potatoes on a regular basis.  These are an easy way to feed a hungry family!



Stuffed Sweet Potatoes


Vegan Option, Gluten Free

We use all organic ingredients

6 small/medium orange sweet potatoes halved lengthwise

2 tbsp extra virgin olive oil

1/2 tsp cinnamon

1 large red onion, peeled and quartered

12 -15 mushrooms – include shitake mushrooms if available – chopped well

2 tbsp fresh coriander or parsely, finely chopped

3 cloves garlic, crushed

Celtic sea salt & ground black pepper to taste

Soft goats cheese (optional)

1/3 cup chopped activated pecans

Additional olive oil



  • Place sweet potatoes cut side down on parchment paper on baking tray and sprinkle with cinnamon
  • Add red onion to tray and drizzle this and sweet potatoes with 1 tbsp olive oil
  • Bake in moderate oven (180oC) for around 30 minutes or until sweet potatoes cooked through and flesh soft.
  • Remove from oven and allow to cool.
  • While sweet potatoes are cooking, heat heavy based fry pan & add remaining olive oil. 
  • Add garlic and toss until aromatic, then add mushrooms and coriander/parsley.  Stir while cooking for approx. 5 minutes or until mushrooms soft.
  • When sweet potatoes are warm to touch, use a knife to cut the inside flesh approx. 5 mm from the edge, and scoop out with a spoon, into a bowl.  Leave the sweet potato skin ‘bowls’ on the tray.
  • When all flesh is scooped out, add the mushroom mixture and mix well with a fork.  Season with salt & pepper to taste.
  • Place this mixture back into the sweet potato skins.
  • If using, crumble goats cheese over each potato half, and add a piece of roast red onion on top.
  • Drizzle with a little additional olive oil.
  • Place back in moderate oven for approx. 10 -12 minutes until cheese has melted and the sweet potatoes are warmed through.
  • Top with crunchy pecans and serve hot with a crisp green salad or steamed asparagus & beans.



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