Stuffed Sweet Potatoes

I used to think of sweet potatoes only around Thanksgiving time, and ate them as a side dish with all the brown sugar and marshmallow toppings.  It’s becoming more common to find a restaurant that will serve a baked sweet potato as a side dish, but when it’s plain I have to slather on the butter and at least cinnamon to give it some more flavor.  This recipe, however, can serve as a main dish if you want it to be, and it is not lacking in the flavor department by any means.  We were skeptical that this would fill us up when I first made it, but were pleasantly surprised when we felt pretty stuffed after eating it by itself.  Not to mention, it has bacon crumbled on top, how can it not be good??  😉


The original recipe can be found at:

This is one of those recipes that you could use any ingredients you enjoy as the stuffing.  I omitted the onion and bell pepper and added some cooked chicken at the bottom of the potato for some protein content.  This is roughly what ours contained and how I prepared them:


  • 2 sweet potatoes
  • 2 chicken breasts, pre-baked & diced (I added some BBQ sauce to mine)
  • 1 red apple, diced
  • Dried cranberries to taste
  • 6 slices bacon, cooked and crumbled
  • 3 packed cups spinach (this is what the original recipe calls for, I didn’t measure!)
  • Salt, pepper, garlic, etc. to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and scrub sweet potatoes, prick them with a fork and place on an aluminum foil lined baking sheet.
  3. Place in the oven and bake until soft all the way through, about 45 minutes to 1 hour.
  4. While your sweet potatoes are baking, preheat a skillet or saute pan over medium heat.
  5. Cook bacon until it reaches desired level of crispness.  Crumble and set aside to cool.
  6. Add the apples and spinach to the bacon grease and, cook until spinach has cooked down and apples are at desired level of crispness.
  7. Season with salt, pepper, & garlic to taste; remove from heat.
  8. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle.
  9. Spoon the stuffing into each sweet potato and serve (I put chicken in the very bottom of the opened potato, and sprinkled dried cranberries on top after all other stuffing was added).

Enjoy the sweet and salty goodness (and you won’t even know that it contains greens!!)  🙂


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