When you’re craving comfort food that’s both satisfying and wholesome, this stuffed sweet potato recipe delivers every single time. I’ve been making these for years, and they’ve become my go-to weeknight dinner when I need something that feels special but doesn’t require hours in the kitchen. This stuffed sweet potato transforms a simple ingredient into a complete meal that’s packed with flavor, texture, and nutrition. The best part? You can customize the filling to match whatever you’re craving, making this recipe endlessly adaptable for your family’s tastes.
SERVES: 4 | PREP: 15 MIN | COOK: 60 MIN | TOTAL: 75 MIN
Ingredients
For the Sweet Potatoes:
| Ingredient | Amount |
|---|---|
| Large sweet potatoes | 4 (about 8-10 oz each) |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
For the Filling:
| Ingredient | Amount |
|---|---|
| Ground beef (85% lean) | 1 pound |
| Yellow onion, diced | 1 medium |
| Bell pepper, diced | 1 large |
| Garlic cloves, minced | 3 cloves |
| Canned black beans, drained | 1 can (15 oz) |
| Corn kernels (frozen or canned) | 1 cup |
| Diced tomatoes | 1 can (14.5 oz) |
| Chili powder | 2 teaspoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
For Topping:
| Ingredient | Amount |
|---|---|
| Shredded cheddar cheese | 1 cup |
| Sour cream | ½ cup |
| Green onions, sliced | ¼ cup |
| Fresh cilantro, chopped | 2 tablespoons |
How to Make Stuffed Sweet Potatoes
Phase 1: Preparing the Sweet Potatoes (60 minutes)
Step 1: Position your oven rack to the middle slot and preheat your oven to 400°F. This temperature is perfect because it’s hot enough to caramelize the natural sugars in the sweet potatoes while cooking them through completely. Line a large baking sheet with aluminum foil for easy cleanup.
Step 2: Rinse each sweet potato under cold running water and scrub the skins with a vegetable brush to remove any dirt. Pat them completely dry with paper towels. Why this matters: Any moisture left on the skin will create steam instead of allowing the skin to crisp up properly.
Step 3: Use a fork to pierce each sweet potato 4-5 times all over, making deep punctures that go about ½ inch into the flesh. This step is critical because it allows steam to escape during baking, preventing your potatoes from exploding in the oven (yes, this can really happen!).
Step 4: Rub each sweet potato all over with ½ tablespoon of olive oil, making sure to coat the entire surface. Sprinkle evenly with ¼ teaspoon salt and a pinch of black pepper per potato. The oil helps the skin crisp up beautifully and the salt enhances the natural sweetness.
Step 5: Place the sweet potatoes directly on the prepared baking sheet with at least 2 inches of space between each one. This spacing allows hot air to circulate around each potato for even cooking. Bake for 50-60 minutes, depending on size.
Step 6: Check for doneness at the 50-minute mark by inserting a knife into the thickest part of the largest potato. The knife should slide in with absolutely no resistance, and the potato should feel very soft when gently squeezed (use an oven mitt!). Visual cue: The skin will look slightly wrinkled and darker in color when fully cooked.
Phase 2: Making the Savory Filling (20 minutes)
Step 7: While the sweet potatoes bake, heat a large skillet over medium-high heat for about 1 minute. Add the ground beef and break it apart with a wooden spoon into small crumbles. Cook for 5-7 minutes, stirring occasionally, until no pink remains and the meat develops golden-brown spots. Why brown the meat: Those caramelized bits add deep, savory flavor to your filling.
Step 8: If there’s more than 2 tablespoons of fat in the pan, carefully drain the excess (leave about 2 tablespoons for flavor). Add the diced onion and bell pepper to the skillet with the beef. Cook for 4-5 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent around the edges.
Step 9: Add the minced garlic and stir constantly for 30-45 seconds until you can smell its aroma. Important timing note: Garlic burns quickly and turns bitter, so add it after the other vegetables have softened and watch it closely.
Step 10: Stir in the chili powder, cumin, and paprika, coating the meat and vegetables completely with the spices. Toast the spices for 30 seconds while stirring. This brief toasting awakens the essential oils in the spices and intensifies their flavor dramatically.
Step 11: Add the drained black beans, corn, and diced tomatoes (with their juice) to the skillet. Stir everything together and season with 1 teaspoon salt and ½ teaspoon black pepper. Reduce the heat to medium-low and let the mixture simmer for 8-10 minutes, stirring occasionally. You want most of the liquid to cook off so your filling isn’t watery.
Step 12: Taste your filling and adjust the seasoning if needed. The flavors should be bold and well-balanced. If it tastes flat, add a pinch more salt. If you want more heat, add a dash of cayenne pepper. Remove from heat and cover to keep warm.
Phase 3: Assembling Your Stuffed Sweet Potatoes (10 minutes)
Step 13: When the sweet potatoes are done baking, remove them from the oven and let them cool for 3-4 minutes until you can handle them comfortably. Safety tip: They’ll still be very hot inside, so use a kitchen towel or oven mitt to hold them.
Step 14: Place each sweet potato on a cutting board and use a sharp knife to cut a lengthwise slit down the center, going about three-quarters of the way through the potato. Press gently on both ends of the potato to open it up like a book. The flesh should be fluffy and steaming.
Step 15: Use a fork to gently fluff the flesh inside each sweet potato, creating little ridges and valleys. This step is important because it creates pockets for your filling to nestle into and helps the flavors meld together better.
Step 16: Season the inside of each sweet potato with a small pinch of salt (about ⅛ teaspoon per potato). This enhances the natural sweetness and provides a flavor contrast with the savory filling.
Step 17: Spoon the warm filling generously into each sweet potato, dividing it evenly among all four. You should use about 1 to 1¼ cups of filling per potato. Don’t be shy—pile it high! The filling should overflow slightly for that loaded, restaurant-style presentation.
Step 18: Sprinkle ¼ cup of shredded cheddar cheese over the top of each stuffed sweet potato. If you want the cheese melted and bubbly, place the filled potatoes back in the oven (turn it off but it will still be warm) for 2-3 minutes, or pop them under the broiler for 1-2 minutes watching carefully so they don’t burn.
Step 19: Top each stuffed sweet potato with a generous dollop of sour cream (about 2 tablespoons each), a sprinkle of sliced green onions, and a pinch of fresh cilantro. These fresh toppings add brightness and cool contrast to the warm, hearty filling.
Step 20: Serve immediately while everything is hot and the sweet potatoes are at their fluffiest. Place each stuffed sweet potato on individual plates with a fork and knife—these are best eaten by scooping up some sweet potato flesh with each bite of filling.
Chef’s Notes
Choosing the right sweet potatoes: Look for uniformly-sized potatoes that are firm with smooth skin and no soft spots. This recipe works best with medium to large sweet potatoes that weigh 8-10 ounces each—anything smaller won’t have enough room for a generous portion of filling.
Make it ahead: You can bake your stuffed sweet potato bases up to 2 days in advance. Store the cooked, unfilled potatoes in an airtight container in the refrigerator. The filling can also be made ahead and refrigerated separately. When ready to serve, reheat the potatoes in a 350°F oven for 15-20 minutes and warm the filling in a skillet before assembling.
Ground meat alternatives: While I love ground beef for its rich flavor, you can easily substitute ground turkey, ground chicken, or ground pork. For a vegetarian version, replace the meat with an extra can of black beans or use crumbled tempeh.
Adjusting spice levels: The recipe as written has a mild-to-medium heat level that most people enjoy. If you’re cooking for kids or prefer less spice, reduce the chili powder to 1 teaspoon. If you love heat, add ½ teaspoon cayenne pepper or diced jalapeños to the filling.
Nutrition Information (Per Serving)
Calories: 580
Protein: 32g
Carbohydrates: 62g
Fat: 21g
Fiber: 12g
Sugar: 14g
Sodium: 890mg
Delicious Variations to Try
Mediterranean Stuffed Sweet Potatoes: Replace the beef filling with a mixture of ground lamb, diced tomatoes, crumbled feta cheese, chopped olives, and fresh spinach. Season with oregano, garlic, and lemon juice for bright, tangy flavors that pair beautifully with the natural sweetness of the potato.
Breakfast Stuffed Sweet Potatoes: Turn this into a morning meal by filling your baked sweet potatoes with scrambled eggs, crumbled breakfast sausage, sautéed peppers and onions, and shredded cheese. Top with salsa and avocado slices for a hearty start to your day. If you enjoy creative sweet potato recipes, you might also like this Southwestern Sweet Potato Skillet that works wonderfully for breakfast or dinner.
Buffalo Chicken Stuffed Sweet Potatoes: Shred 3 cups cooked chicken and toss it with ½ cup buffalo sauce and 4 ounces softened cream cheese. Fill your sweet potatoes with this spicy mixture and top with blue cheese crumbles, diced celery, and a drizzle of ranch dressing. The cooling toppings balance the heat perfectly.
BBQ Pulled Pork Stuffed Sweet Potatoes: For a smokier take on this recipe, try stuffing your sweet potatoes with slow-cooked pulled pork. The combination works incredibly well—check out this BBQ Stuffed Sweet Potato recipe for detailed instructions on achieving that perfect sweet-and-savory balance with tangy barbecue flavors.
Storage and Reheating Guide
Refrigerator storage: Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. I recommend storing the filling and sweet potato bases separately if possible, as this prevents the potatoes from getting soggy. Just combine them when you’re ready to reheat.
Freezing instructions: These freeze beautifully for up to 3 months. Wrap each filled sweet potato individually in plastic wrap, then place in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. Let them thaw overnight in the refrigerator before reheating.
Reheating methods: The oven is your best option for maintaining texture. Place your stuffed sweet potato on a baking sheet and reheat at 350°F for 20-25 minutes (30-35 minutes if frozen) until heated through. Cover loosely with foil if the top starts browning too much. You can also microwave individual portions for 2-3 minutes on high power, though the potato skin won’t be as crispy.
Meal prep tips: These are perfect for weekly meal prep. Make a double batch and portion them into individual containers. They reheat well and make easy grab-and-go lunches throughout the week. Add fresh toppings like sour cream and green onions right before eating for the best taste and texture.
Troubleshooting Common Problems
Problem 1: My sweet potatoes are taking forever to cook
Solution: Size matters significantly with baking time. Sweet potatoes larger than 10 ounces can take 70-80 minutes to cook through completely. Next time, choose medium-sized potatoes for more consistent timing. You can also speed up the process by microwaving the potatoes for 5 minutes first, then finishing them in the oven for 30-35 minutes to get that crispy skin.
Problem 2: The sweet potato skin is tough and chewy instead of crispy
Solution: This happens when the potatoes steam instead of roast. Make sure you’re rubbing each potato with enough oil (don’t skip this step!) and avoid covering them with foil while baking. The oven temperature should be at least 400°F—anything lower and the skins won’t crisp properly. Also ensure your potatoes aren’t crowded on the baking sheet.
Problem 3: My filling is watery and making the sweet potato soggy
Solution: Let your filling simmer long enough to evaporate excess liquid. You should see very little liquid pooling in the pan when it’s done. If you’re using canned vegetables, make sure to drain them thoroughly and even pat them dry with paper towels. You can also drain excess liquid from the canned tomatoes before adding them.
Problem 4: The sweet potatoes split and burst open in the oven
Solution: Always pierce your sweet potatoes several times with a fork before baking. Those holes allow steam to escape safely. If you forget this step, pressure builds up inside and causes the potato to burst. If a potato does split, don’t worry—it will still taste great, just arrange it split-side up and pile on the filling generously.
Problem 5: The filling doesn’t have enough flavor
Solution: Season boldly and taste as you go. The sweet potato itself is quite mild, so your filling needs to be well-seasoned to stand up to that natural sweetness. Don’t be afraid to add extra spices, and always include enough salt—it’s what makes all the other flavors pop. Toast your spices before adding liquid ingredients to develop deeper, more complex flavors. A squeeze of fresh lime juice right before serving can also brighten everything up.
Equipment Essentials
- Large baking sheet with a 1-inch rim to catch any drips
- Aluminum foil for easy cleanup
- Vegetable brush for cleaning sweet potatoes
- Large skillet (12-inch) for making the filling
- Wooden spoon for breaking up meat and stirring
- Sharp chef’s knife for cutting and dicing
- Cutting board (preferably two—one for produce, one for meat)
- Fork for piercing potatoes and fluffing flesh
- Kitchen towel or oven mitts for handling hot potatoes
- Measuring cups and spoons for accurate portioning
- Can opener for canned ingredients
Optional but helpful:
- Instant-read thermometer to check if sweet potatoes reach 205-210°F internally
- Garlic press to mince garlic quickly
- Cheese grater if buying block cheese
Shopping List by Store Section
Produce
- 4 large sweet potatoes (8-10 oz each)
- 1 medium yellow onion
- 1 large bell pepper (any color)
- 3 garlic cloves
- 1 bunch green onions
- 1 bunch fresh cilantro
Meat Counter
- 1 pound ground beef (85% lean)
Canned Goods
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes
Frozen Foods
- 1 bag frozen corn kernels (or use canned)
Dairy
- 8 oz shredded cheddar cheese
- 1 small container sour cream
Pantry/Spices
- Olive oil
- Salt
- Black pepper
- Chili powder
- Ground cumin
- Paprika
Success Secrets for Perfect Stuffed Sweet Potatoes
1. Choose uniformly-sized sweet potatoes so they all finish cooking at the same time. Nothing is worse than having three perfectly cooked potatoes and one that’s still rock-hard in the center. If your potatoes vary significantly in size, start checking the smaller ones at the 45-minute mark and remove them as they finish.
2. Don’t skip piercing the sweet potatoes with a fork before baking. This simple step takes 10 seconds per potato but prevents messy oven explosions. Make at least four deep punctures in each potato to give that internal steam somewhere to escape safely.
3. Let your filling develop deep flavor by taking time to properly brown the meat and vegetables. Don’t rush this step by turning the heat too high or crowding the pan. Those caramelized bits stuck to the bottom of your skillet (called fond) are pure flavor gold—scrape them up when you add the tomatoes.
4. Season the sweet potato flesh directly before adding the filling. That small pinch of salt inside the potato makes a huge difference in how the flavors balance. The natural sweetness needs a little salt to shine, and seasoning the base prevents that odd contrast of bland potato with well-seasoned filling.
5. Serve immediately for the best texture and temperature contrast. Stuffed sweet potatoes are at their absolute peak when the potato is fluffy and hot, the filling is steaming, the cheese is melted, and the toppings are cool and fresh. If you need to hold them, keep the components separate until the last minute, then assemble and serve.
This stuffed sweet potato recipe has become a weekly staple in my kitchen because it checks every box: comforting, nutritious, customizable, and absolutely delicious. The combination of fluffy sweet potato with savory, well-seasoned filling creates the perfect balance of flavors and textures that keeps everyone at the table happy.
