Stuffed Sweet Potatoes Recipe
Overview:
Stuffed Sweet Potatoes offer a delightful twist on your ordinary baked potato, transforming it into a savory sensation that’s perfect for lunch or as a scrumptious side dish. With a prep time that includes the initial baking of the potatoes and a follow-up cooking session to complete the dish, these flavorful delights are ready to serve in just over two hours. Packed with the goodness of sweet potatoes, ham, onions, and a hint of fresh ground black pepper, each bite promises a burst of deliciousness.
- Cuisine: Lunch/Snacks
- Keywords: Yam/Sweet Potato, Potato, Vegetable, Low Cholesterol, Weeknight, < 4 Hours, Easy
- Rating: 4.5
- Servings: 2
- Calories: 198.8 per serving
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
Ingredients:
- 2 sweet potatoes
- 1 tablespoon margarine
- 1/3 cup diced ham
- 1 small onion, finely chopped
- Fresh ground black pepper, to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Scrub the sweet potatoes under running water to clean them thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. |
| 2 | Preheat your oven to 350°F (175°C). Place the prepared sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 65-75 minutes, or until the potatoes are tender and can be easily pierced with a fork. |
| 3 | Once baked, remove the sweet potatoes from the oven and allow them to cool slightly. Using a sharp knife, carefully cut a thin slice off the top of each potato to create a lid. Set aside the tops. |
| 4 | With a spoon, gently scoop out the cooked potato pulp, being careful not to tear the skins, leaving about a 1/4-inch thick shell. Place the scooped-out pulp into a mixing bowl. |
| 5 | Add the margarine to the bowl with the potato pulp. Using a potato masher or fork, mash the pulp and margarine together until smooth and well combined. |
| 6 | Next, add the diced ham and finely chopped onion to the mashed potato mixture. Season with fresh ground black pepper to taste. Stir until all ingredients are evenly incorporated. |
| 7 | Spoon the filling back into the hollowed-out sweet potato shells, dividing it evenly between the two potatoes. Gently press the filling down with the back of the spoon to pack it in. |
| 8 | Place the stuffed sweet potatoes back onto the baking sheet and return them to the preheated oven. Bake, uncovered, for an additional 20 minutes, or until the filling is heated through and the tops are slightly golden. |
| 9 | Once baked, remove the stuffed sweet potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional toppings if desired, such as chopped fresh herbs or a dollop of sour cream. Enjoy hot as a satisfying meal or as a delectable side dish alongside your favorite main course. |
Nutritional Information:
- Calories: 198.8 per serving
- Total Fat: 7.1g
- Saturated Fat: 1.6g
- Cholesterol: 12.1mg
- Sodium: 491.6mg
- Total Carbohydrates: 26.7g
- Dietary Fiber: 4g
- Sugars: 5.7g
- Protein: 7.4g
Tips:
- For a vegetarian option, omit the ham and add your favorite veggies or a plant-based protein substitute instead.
- Customize the filling with your favorite ingredients, such as cheese, bacon, spinach, or herbs, to suit your taste preferences.
- To save time on busy weeknights, bake the sweet potatoes in advance and store them in the refrigerator until ready to assemble and bake.
- Ensure the sweet potatoes are evenly sized for consistent cooking times.
- For a crispier texture, broil the stuffed sweet potatoes for a few minutes after baking to achieve a golden, slightly crispy top.
Conclusion:
Elevate your potato game with these mouthwatering Stuffed Sweet Potatoes that are sure to impress your taste buds and leave you craving more. Whether enjoyed as a satisfying lunch or a delightful side dish, this recipe is guaranteed to become a new favorite in your culinary repertoire. Try it today and savor the deliciousness! 🍠🧀🥓
