Veggie Stuffed Sweet Potatoes

When I first tried sweet potatoes, I made them into oven chips and oh. MY. god were they delicious!
I pretty much immediately fell in love with sweet potatoes and  wanted to have them as the main part of the dish. I came across a stuffed sweet potato recipe and was obvi sold. 
I altered it to what I preferred - and what I had in the fridge ha and I've since lost count of how many times I've made these!
I've perfected my version of the recipe now and have given it the honour of being the first proper, main-course type recipe on here!

 Check my recipe below for my,
Veggie Stuffed Sweet Potatoes

Veggie Stuffed Sweet Potatoes


Sweet Potatoes
Red Pepper
Red Onion
Cooked Quinoa
Salt, Pepper, Garlic Powder, Chilli Powder, Rosemary




Overall Time: 1 hour
 - Preheat oven to Fan 200 C / 220 C / Gas Mark 7

  1. Wash and slice the Sweet Potatoes in half length ways and place on a lined baking try flesh side up. Brush the flesh with oil and place in the oven for 40 minutes, or until the flash is soft.

2. (Peel and) Chop the Red Pepper, Red Onion, Carrot, Tomato and Mushrooms. Add them to a frying pan with the spinach and a bit of oil. Cook over medium heat, covered for 5 minutes, then stir, add your spices and cook, uncovered, for a further 5 minutes.


3. Scoop the filling mixture into a separate bowl and mix in your Quinoa.

4. Once the Sweet Potatoes are done, carefully scoop out the flesh as close to the skin as possible without 'damaging' the structural integrity of the skins and add the flesh to the filling mixture.
You may need to mash the flesh with a fork to ensure it all mixes properly.

 5. Put the skins back in the oven for another 5 minutes.

 6. Then scoop the filling into the skins and place in the oven for 5 more minutes.

 7. To serve, top with a sauce of your choice or garnish with some coriander!




  1. Very yummy! Left out the rosemary and quinoa as didn't have any and topped with a tahini sauce.

    1. Ooh sounds good! I've been meaning to try Tahini 😋