Baked Stuffed Sweet Potato

Baked Stuffed Sweet Potato


Servings 4
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

4.7 based on 3 ratings.


  • 100 g Kale thinly sliced
  • 1 cup Lemon
  • 2 Garlic Cloves minced
  • 4 Small Sweet Potatoes
  • 400 g Cannellini drained
  • 1 Spanish Onion sliced
  • 1/4 tbsp Salt And Pepper to season

Nutrition Information

Qty per
216g serve
Qty per
Energy 199cal 92cal
Protein 5.3g 2.5g
Fat (total) 0.28g 0.13g
 - saturated 0.63g 0.29g
Carbohydrate 45g 21g
 - sugars 3.19g 1.48g
Dietary Fibre 5.2g 2.4g
Sodium 24mg 11mg

Nutritional information does not include the following ingredients: Cannellini

Please Note - Nutritional information is provided as a guide only and may not be accurate.

You can serve these Baked Stuffed Sweet Potato as individual or slice once cooked, either way it’s delicious and healthy! Go figure lol.


  1. Preheat oven to 180 degrees. Prick sweet potatoes all over with a fork and place on baking tray in oven for 1 hour.

  2. Heat large frypan over medium heat add sliced kale, onion and garlic. You can add a teaspoon of olive oil but it is not essential (we didn't). Add drained cannellini beans and stir through, continue tossing until kale just starts to wilt. Remove from heat.

  3. Once sweet potatoes are cooked, cut down the center with a sharp knife, they will soft though the skin will hold them together. Squeeze the ends so that you have a 'pocket' to add the stuffing mix.

  4. Squeeze half the lemon over the kale mix and stir through, and cut the remaining half into 4 wedges to serve. Using tongs fill the middle of the sweet potatoes with kale mix and return to oven for 5 minutes to heat through.

  5. Serve with a lemon wedge.

Recipe Hints and Tips:

  • Baked Stuffed Sweet Potatoes are not suitable for freezing and best served immediately.
  • You can prepare your sweet potatoes earlier by baking and keeping in an airtight container for up 3 days. When ready to use just reheat in microwave then crisp in oven for 10 minutes at 200 degrees before stuffing.


About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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