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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!

Stuffed Sweet Potatoes


When a friend gave me a recipe for tuna stuffed sweet potatoes, I thought it was on odd combination. My curiosity got the best of me, and soon my family was chowing down on this sweet-salty blend. Clean plates proved that it was victorious! The success continued when a week later we visited my sister-in-law who served smoked pulled pork stuffed in a sweet potato with coleslaw on top. My mouth is watering just thinking about it. This got me thinking about other possibilities to serve in a sweet potato.

Shredded chicken, chipotle peppers in adobe sauce, cooked spinach and white cheddar cheese in a sweet potato will yield a sweet and spicy flavor. A vegetarian stuffed sweet potato could be black beans, avocado, roasted bell peppers and cilantro. Are you looking for a way to use that leftover Easter ham that's in the freezer? Toss it with cubed pineapple, and stuff into a sweet potato. Think ahead to Thanksgiving and stuff sweet potatoes with leftover roasted turkey and cranberry sauce.

Those who are looking to eat fewer grains and more vegetables will love all of the options that stuffed sweet potatoes bring to the table. Sweet potatoes are full of beta-carotene, fiber and potassium. To make stuffed sweet potatoes, puncture with a fork to allow steam to escape. Either roast in a 425°F oven for 45 minutes, or microwave on high for 12-14 minutes until potato is soft. Slice open with a knife and spoon your warm or room temperature fixings over the top. What combinations of flavors will you try?

Tuna Stuffed Sweet Potatoes (Printable PDF)

2 large sweet potatoes

1 (5 oz.) can solid white albacore tuna in water, drained

Juice of ½ a lime

¼ teaspoon garlic powder

⅛ teaspoon black pepper

2 Tablespoons plain nonfat Greek yogurt

1 Tablespoon chopped chives

Pierce sweet potatoes with a fork several times. Either roast potatoes in a 425°F oven or microwave on high until soft. Slice each potato in half with a knife. In a small bowl, stir together tuna, lime juice, garlic powder and black pepper. Evenly divide tuna mixture on top of sweet potato halves. Spoon each half with ½ Tablespoon of yogurt and sprinkle with chives.

Yield: 4 servings, ½ potato each

Nutrition Facts (per serving): 110 calories, 0.5 grams fat, 150 milligrams sodium, 14 grams carbohydrate, 2 grams dietary fiber, 12 grams protein



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