Stuffed Sweet Potatoes

I got a lot of questions about my dinner post from last night so I decided to do a quick “How To”

I call it a how to because it’s not so much a recipe as a guide to making a similar (or the same!) dinner.

My trick is that I make the sweet potato in advance on a night where I know I have other dinner options. That way, when it comes time to make my stuffed sweet potato, I don’t have to wait for the potato itself to cook.

Here goes!


  • A large sweet potato- trick, if you’re making for more than one person figure half a potato per person as a side dish or a full potato per person as a meal
  • Half a cup of broccoli florets
  • 3 large white mushrooms, diced
  • 2 pieces of asparagus
  • Salt and pepper to taste
  • Shredded cheese

Optional toppings- fresh avocado, salsa, guacamole, hot sauce

You can also add or subtract any of the toppings I chose. Add in some ground turkey or chicken if you want to add in some additional protein even.


  1. Preheat your oven to 400 degrees
  2. Cut your already cook baked potato in half, put aside
  3. In medium frying pan, bring 1/2 inch of salted water to low simmer. Turn down your heat and add in the broccoli and asparagus. Cook your veggies for 4-5 minutes tops until they are cooked, but still crisp. Remove from heat
  4. Place your sweet potato on a sheet pan. Layer on the diced mushrooms. Then add on the broccoli and asparagus. Add salt and pepper then top with your shredded cheese
  5. Bake in the oven for 15-20 minutes until the cheese is melty and the potato is heated all the way through


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