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Stuffed Sweet Potatoes

Stuffed Sweet Potatoes


February 22, 2016

Stuffed Sweet Potatoes 0 0 5 0

Great meal idea when you have leftovers and don't know what to do with them or can be a great side to some protein!

  • Cook: 1 hr
  • 1 hr

    1 hr


2 medium organic sweet potatoes

Guacamole Ingredients

3 large ripe avocados

1/4 red onion, finely diced

1-2 garlic cloves, finely diced

2-3 Tbsp Changing Habits Inca Inchi Oil

1 red chilli, finely diced

Changing Habits Seaweed Salt to taste

Cracked pepper to taste

Juice of 1 lemon

Filling Options

Leftover meats (slow cooked, roasted, mince etc)

For this recipe we used leftover fried rice using beef mince and loads of diced veggies

Sautéed veggies (diced) in Changing Habits Turmeric and Coconut Oil

Sauteed mushrooms and herbs

Grated or finely diced zucchini, bacon, fresh herbs and cheese

Chopped spinach or kale, bacon, tomatoes, mushrooms

You can get creative as you like with your fillings.


1Preheat the oven to 180C and line a baking tray with baking paper.

2Use a fork and prick wholes all over the sweet potatoes.

3Cook until the sweet potato is soft, 30-40 minutes should do it.

4When ready, make an incision down the middle of the sweet potato and pry open slightly, and allow to cool slightly as is.

5Now get your chosen filling ready. Add the filling to the middle of the sweet potatoes and pop back into the oven to warm and crisp up the filling.

6Meanwhile, add the avocados to a medium sized bowl and mash with a potato masher.

7Add all other Guacamole ingredients to the bowl and mix together with a spoon. Taste the mixture and adjust if needed.

8Once the stuffed sweet potatoes are ready, remove from the oven and place onto 2 plates.

9Spoon the guacamole over the stuffed sweet potatoes and top with fresh herbs.



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