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GET IT NOWI Made 60 Stuffed Sweet Potatoes to Get This Recipe Just Right
I took my basic baked sweet potatoes and gave them a makeover — stuffed sweet potatoes style. What started as one idea turned into testing five different fillings (three times each!), which meant 60 potatoes, multiple family dinners, taste test drop-offs to friends, and not a single leftover.
I’ve always loved meals where you can stuff a veggie and call it done like my stuffed peppers, tomatoes, and squash, but these might be my favorite yet. The sweet, creamy base paired with bold, savory fillings just feels like a full meal without the extra work. If you’re ready to mix up your dinner routine, here’s why you’ll want to make them too.
- One recipe, 5 different fillings – Start with the same base and change up the fillings based on your cravings or whatever’s in your fridge. It’s my favorite low-effort way to use up leftovers or stretch meal prep into something new.
- 10 minute prep – Most of the time is hands-off while the potatoes roast, so you can make a filling (or two!) while they bake. Perfect for busy nights.
- No side dish needed – With hearty fillings like BBQ chicken, fajita shrimp, or beef marinara, these are full meals in a single potato. I’ll sometimes serve a light salad or a steak if I’m going all out, but you really don’t need it.
These stuffed sweet potatoes went through serious testing — now it’s your turn! Make them with me and tell me which filling wins at your house.
Reader Review
“These were delicious! I made the shrimp fajita version for me and the ground beef for the kiddos. Not a bite left!” –Darcey
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my stuffed sweet potato recipe, what each one does, and substitution options. For measurements, see the recipe card.
Don’t be intimidated by the long ingredient list! It’s only long because there are 5 flavor options for stuffing sweet potatoes. Each one needs just a few ingredients…
Sweet Potatoes (Base For All):
No matter which filling you pick, they all start the same way: roasted sweet potatoes with a crispy skin and fluffy center.
- Sweet Potatoes – I usually grab large ones (around 9–12 oz) so they have plenty of room for the fillings. Just make sure they’re firm and smooth with no soft spots. If yours are smaller, you can use more potatoes or save extra filling for later.
- Olive Oil – I drizzle on a little before baking to help the skin get crisp. Avocado oil or even melted butter would work too.
- Sea Salt & Black Pepper
BBQ Chicken Stuffing:
This one always disappears first when I make a batch for friends. It’s sweet, smoky, cheesy, and ridiculously easy.
- Shredded Chicken – I usually use leftover air fryer whole chicken for this stuffed sweet potato recipe, but any cooked chicken works — rotisserie, Instant Pot, or even grilled.
- BBQ Sauce – I go for my sugar-free BBQ sauce, but honestly, use your favorite. Sweet, smoky, spicy… it all works here.
- Cheddar Cheese – I love how sharp cheddar balances the BBQ sauce, but Monterey Jack, Colby, or even mozzarella are great too.
- Green Onions – These add a mild bite and a fresh pop on top. No green onions? Try diced red onion or chives.
Mexican Black Bean Stuffing:
This one’s perfect for a vegetarian dinner, but it also works with meat if you want to swap things out.
- Black Beans – I use canned for convenience. You could also sub in taco meat like ground beef, barbacoa or shredded chicken.
- Lime Juice – Fresh is best, but bottled will do in a pinch.
- Taco Seasoning – I make a homemade blend to skip the additives, but any packet works if that’s what you have.
- Cheddar Cheese – You can really use any cheese here — pepper jack, Colby, or a Mexican blend would all be great.
- Sour Cream – Adds a creamy, tangy finish. You can swap in plain Greek yogurt if that’s more your thing.
- Jalapeno – Totally optional, but great for some heat. I leave the seeds in for my husband, but you can take them out or skip it altogether.
- Avocado – If you can’t tell by my logo, I love avocado, but you can leave it out if you don’t or swap it with guacamole instead.
- Fresh Cilantro – Fresh cilantro brings these stuffed sweet potatoes all together, but green onions or even fresh oregano can stand in.
Ground Beef Stuffing:
This one reminds me of Italian night, but faster, easier, and stuffed into a potato instead of pasta.
- Ground Beef – I usually use 85/15 for that juicy flavor, but any ground meat works — ground turkey, chicken, or sausage are all fair game.
- Marinara Sauce – I use my homemade sugar-free version, but store-bought is totally fine.
- Italian Seasoning – Adds those classic herby notes. You can use a pre-made mix or make my homemade blend.
- Mozzarella Cheese – It’s Melty, mild, and perfect for this stuffed sweet potato combo. Feel free to use cheddar or provolone instead.
- Fresh Basil – I love the way fresh herbs brighten it up. If you don’t have basil, try parsley or even a little thyme.
- Olive Oil
- Sea Salt & Black Pepper
Broccoli Cheese Stuffing:
This one’s my youngest daughter’s favorite and she doesn’t even like broccoli, but somehow loves it like this.
- Broccoli – I chop it into small florets so it cooks quickly and fits well inside the potatoes. Leftover roasted or sauteed broccoli works great too.
- Cheddar Cheese – I divide it so there’s some mixed in and some sprinkled on top. Use any melty cheese you love — Colby, mozzarella, or even a blend.
- Sea Salt & Black Pepper
Shrimp Fajita Stuffing:
I took my shrimp fajitas recipe and tweaked the amounts to make just the right amount for stuffing into sweet potatoes instead of tortillas.
- Small Shrimp – I use small ones (peeled and deveined), but bigger shrimp work fine too. Just chop them up after cooking.
- Fajita Seasoning Mix – I usually make my own fajita seasoning, but any store-bought mix will do.
- Lime Juice – Fresh adds the best brightness, but bottled works if that’s what you have.
- Garlic – I used fresh minced garlic for the best flavor, but you could use 1 teaspoon jarred garlic or 1/4 teaspoon garlic powder for convenience.
- Onion – I like sweet onions for this, but any kind will do.
- Bell Pepper – I used half red and half yellow, but use whatever color you’ve got. The more color, the better.
- Fresh Cilantro – A handful on top really finishes it the stuffed sweet potatoes. Or swap with parsley, dill, or green onion if you’re not a cilantro fan.
- Olive Oil
How To Make Stuffed Sweet Potatoes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep & Season. Preheat the oven and line a baking sheet. Poke holes in the sweet potatoes with a fork, then rub with the olive oil, salt, and pepper to coat the skins.
- Bake. Roast the sweet potatoes, flipping halfway through, until they;re fork tender and the skins start to crisp.
- Make filling. While the potatoes bake, prepare the filling you plan to use. Each one needs to be cooked before stuffing, so follow the step-by-step instructions in the recipe card below. (The photos here show the BBQ chicken, black bean, broccoli cheese, and shrimp fajita versions.)
- Slice & season. Cut a slit down the top of each sweet potato and gently mash the inside with a fork to make room for the filling. I like to sprinkle the insides with salt and pepper to taste.
- Stuff & bake Spoon your prepared filling into each potato. If you’re adding cheese, pop them back in the oven until it’s melted. (The photos below show them in this order: sliced open, then filled with ground beef, BBQ chicken, black bean, broccoli cheese, and shrimp fajita stuffed sweet potatoes.)
My Recipe Tips
- Choose sweet potatoes that are close in size. They’ll cook more evenly that way, but if they’re a little different, just check them early and pull the smaller ones out first.
- Dry the skins really well before seasoning. This helps them crisp up in the oven, and yes, the skin is totally worth eating when it’s done right.
- Bake at 425 degrees F for the best texture. I’ve tried 400 degrees F before, but the higher temp gives better caramelization and crisper skin without overcooking the inside.
- Can I cook sweet potatoes another way? Yes, you can cook them in the Instant Pot for a faster and more hands-off approach, but you won’t get that crispy, edible skin like you do in the oven.
- Don’t overstuff the potatoes. A generous scoop is great, but too much can spill out and make the skins tear. I usually go with about 1/3 to 1/2 cup per potato.
- Make sure your filling is hot before stuffing. The potatoes don’t bake long enough at the end to fully heat it through, so warm it up first for the best texture and melted cheese.
Stuffed Sweet Potatoes (5 Filling Options)
My stuffed sweet potatoes recipe is a quick dinner win with 5 easy fillings like BBQ chicken and shrimp fajita that are anything but boring!
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Ingredients
Tap underlined ingredients to see the ones I use.
Sweet Potatoes:
BBQ Chicken Stuffing:
Mexican Black Bean Stuffing:
Ground Beef Stuffing:
Broccoli Cheese Stuffing:
Shrimp Fajita Stuffing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Bake Sweet Potatoes:
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper.
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Place the potatoes onto the prepared baking sheet. Use a fork or knife to pierce small holes all over the potatoes (about 4-5 spots per potato is enough).
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Drizzle the olive oil over the sweet potatoes, and season with salt and pepper. Massage the oil and seasoning into the skin.
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Bake sweet potatoes in the oven for 40-50 minutes for medium sweet potatoes, or 50-60 minutes for large sweet potatoes, flipping carefully with tongs about halfway through, until fork tender.
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While the potatoes are baking, make the filling of your choice below.
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When the potatoes have cooled enough to handle, cut a slit lengthwise in the top of each potato. Lightly mash the inside with a fork, so that there is room for fillings. Season the inside with salt and pepper to taste.
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Stuff sweet potatoes with filling as described below. (You’ll need about 1/3 to 1/2 cup filling per potato, so may have extra filling left over if your potatoes are small to medium instead of large.)
BBQ Chicken Stuffed Sweet Potatoes:
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Combine the shredded chicken and barbecue sauce in a medium skillet over medium heat. Cook just until hot, then remove from heat and cover to keep warm.
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When the potatoes are ready, stuff the BBQ chicken mixture into them. Top with shredded cheese.
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Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes, until the cheese is melted.
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Sprinkle with sliced green onions.
Mexican Black Bean Stuffed Sweet Potatoes:
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In a large bowl, combine the rinsed black beans, lime juice, and taco seasoning.
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When the potatoes are ready, stuff the black bean mixture into them. Top with shredded cheese.
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Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes, until the cheese is melted.
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Top the potatoes with sour cream, jalapeno slices, diced avocado, and fresh cilantro.
Ground Beef Stuffed Sweet Potatoes:
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Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and season with salt and pepper. Cook the beef for 8-10 minutes, breaking apart the meat with a spoon or spatula, until browned.
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Stir in the marinara and Italian seasoning. Reduce heat to a gentle simmer. Simmer for 3-5 minutes, until thickened.
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When the potatoes are ready, stuff the beef marinara mixture into them. Top with shredded cheese.
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Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5-7 minutes, until the cheese is melted and browned.
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Sprinkle with fresh basil ribbons.
Broccoli Cheese Stuffed Sweet Potatoes:
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Bring a large saucepan of salt water to a boil. Add the broccoli florets and cook, uncovered, for 2-3 minutes, until tender.
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Drain the broccoli. Season with salt and pepper.
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Stir 1/2 cup of shredded cheese into the broccoli.
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When the potatoes are ready, stuff the broccoli cheese mixture into them. Sprinkle with the remaining 1/4 cup shredded cheese.
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Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes, until the cheese is melted.
Shrimp Fajita Stuffed Sweet Potatoes:
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Cook shrimp fajitas according to the instructions here. (You’ll need 1/2 the regular fajita recipe for stuffing sweet potatoes, which are the amounts listed above.)
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When the potatoes are ready, stuff the shrimp fajita mixture into them. Garnish with fresh cilantro, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed sweet potato
- Tips: Check out my recipe tips above to help you pick the right potatoes, get crispy skin, and make your stuffed sweet potatoes turn out perfectly every time.
- Store: Keep stuffed sweet potatoes in an airtight container in the fridge for up to 5 days. If you have extra filling, it’s also delicious in stuffed acorn squash or even stuffed into russet potatoes.
- Reheat: Warm in the microwave for 1-2 minutes, or bake at 350 degrees F for 10-15 minutes until heated through.
- Freeze: Freeze without toppings or fresh herbs. Let cool completely, then wrap and store for up to 4 months.
- Note on nutrition info: The nutrition info is based on the BBQ chicken stuffed sweet potatoes. It will vary depending on the filling you choose.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Stuffed Sweet Potatoes
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10 Comments
Julie
0A very delicious side for Chicken or Turkey .I recently served mine with the Crispy Baked Chicken Thighs Recipe. My husband requested that I serve them again soon.
Glenda
0How is this considered KETO when there is over 60 carbs?!?
Wholesome Yum D
0Hi Glenda, This is not considered a keto recipe.
Brenda palmer
0Are these low carb? I could only hope they are or I’m being mighty tempted! Yum
Wholesome Yum D
0Hi Brenda, These are not low carb.
Kris
0Talk about flavor! We used the shrimp stuffing and it was DIVINE! The whole family enjoyed it. Will make again!
Rose
0I love stuffed sweet potatoes and I enjoyed these recipes! I tried the Mexican black beans and the ground beef, both delicious.
Claire
0I made these with the shrimp filling and they were amazing!!! The potato was perfectly cooked and then the filling just was amazing. Honestly one of the best things I have cooked this year! So easy and so delicious.
Darcey
0These were delicious! I made the shrimp fajita version for me and the ground beef for the kiddos. Not a bite left!
Elizabeth S
0I LOVE all the options. I do not have to go searching multiple recipes, I can just use this one. I have tried the ground beef, BBQ chicken, and black bean version. The black bean one is my favorite so far but all the others are SUPER delicious. I cannot wait to try the other two!