• Amita Garg

Stuffed Sweet Potato

Updated: Feb 21


Author------------- Amita Garg

Baking Time------ 30 minutes

Preparation Time 10 minutes

Cooking Time-------10 minutes

Re baking-------------10 minutes

Total Time------------ 60 minutes

This recipe is gluten free and very easy to make. It is a great filling and healthy dinner option. This is my favorite way to eat sweet potatoes.These healthy sweet potato skins are stuffed with lots of vegetables, paneer and drizzle of olive oil and some spices.

Retain the sweet potatoes skin to enhances the nutritional value. its skin is a highly concentrated source of minerals and fiber. Gently scrub dust with a vegetable brush in cool water. when possible, take organic sweet potato or wash with natural fruit wash. Sweet potatoes are a great source of vitamin A. Vitamin A is a fat soluble vitamin, so add some healthy fat such as olive oil to your sweet potato.

Best way to cook sweet potato- If you have the time, baked the sweet potatoes because it cooks out a lot of the water in the potatoes and concentrates the flavors and the skin on the potatoes becomes crispy and delicious. Boiling sweet potatoes is not the most nutritious option because some of the vitamins are lost into the cooking water.

What Goes Well With Sweet Potatoes?

Spices: chili, black pepper, salt, cloves

Herbs- garlic, ginger, basil, oregano, rosemary, thyme

Vegetables- onions, carrot, potato, corn, capsicum, broccoli


Ingredients-

4 medium sweet potatoes

1 tablespoon olive oil

1/2 medium onion finely chopped

1/4 cup carrot grated

1/2 green capsicum, diced

1/2 red capsicum, diced

1/2 yellow capsicum, diced

1/2 cup sweet corn

Salt to taste

1/4 teaspoon black pepper

1/2 cup paneer grated

Fresh coriander leaves, chopped, for garnish

How to Bake-

  1. Preheat the oven to 200 degrees.

  2. Wash and prick with a fork.

  3. Rub each potato with a thin layer of olive oil and sprinkle with salt and pepper.

  4. Bake 30 to 40 minutes, or until you can pierce them easily with a knife.

  5. Make a slit lengthwise end-to-end across the top and scoop out with a fork.

  6. if you are in a hurry, microwave the sweet potatoes. Prick holes with a fork and microwave them for two 5-minute intervals on high. They will be very hot after they come out, and the skin won’t be quite as good as the baked version, but it works well for this recipe.

Filling-

  1. In a pan heat olive oil, add garlic and saute for 1 min.

  2. Add onions and cook for 2 minutes.

  3. Add carrot bell peppers and corn and cook for 2 minutes, until the vegetables soften. Do not over cook.

  4. Add mashed sweet potatoes and cook another 2 minutes.

  5. Season with salt and pepper and mix well.

Stuff the sweet potatoes-

  1. When sweet potatoes are cool enough to handle, split them open with a knife and scoop out with a spoon.

  2. Stuff them full,Top with paneer or cheese.

  3. Bake the sweet potatoes for 10 minutes on 180 degree.

  4. Garnish with coriander leaves.

Tips-

  1. Leftover stuffed sweet potatoes will store well in the fridge for 4 to 5 days and reheat best in the oven.

  2. The sweet potatoes skins and filling can be made in advance and store in refrigerator,before serving, fill and bake.

Step By Step recipe of stuffed sweet potatoes-

Preheat the oven to 200 degrees. Wash and prick with a fork. Rub each potato with a thin layer of olive oil and sprinkle with salt and pepper. Bake 30 to 40 minutes, or until you can pierce them easily with a knife. Make a slit lengthwise end-to-end across the top and scoop out with a fork.

In a pan heat olive oil, add garlic and saute for 1 min. Add onions and cook for 2 minutes. Add carrot bell peppers and corn and cook for 2 minutes. Season with salt and pepper and cook for 1-2 minutes until the vegetables soften. Do not over cook.

When sweet potatoes are cool enough to handle, split them open with a knife and scoop out with a spoon. Stuff them full,Top with paneer or cheese.Bake the sweet potatoes for 10 minutes on 180 degree. Garnish with coriander leaves.










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