Stuffed sweet potatoes are filled and baked with veggies and cheese, making an easy weeknight meal or healthier side for Thanksgiving dinner.
Growing up there was one meal my Mom always made whenever my Dad wasn’t home for dinner. Granted this was only once or twice a month; but like clockwork she always made a simple baked potato and topped it with her favorite fixings. You know when people say, “I’m starting to sound like my Mother.” Well, I’m starting to cook like my Mother! Instead of her simple baked potatoes, I’m jazzing up the flavor and nutrition by STUFFING sweet potatoes when my Ted is at a work event or dinner. While Ted is a fan of sweet potatoes as a side, if I make them as the main dish he might turn his nose up and ask, “where’s the meat?!” We aren’t a meatless Monday family here folks… and I’m OK with that. But I also like to treat myself to lighter meals and less questioning when Dad is out of town! My Mom was on to something….
Seriously though, these stuffed sweet potatoes are a meal in themselves. And the “stuffing” options are endless! You could add black beans + salsa, ground beef + marinara sauce [Ted’s eaten this one], or my personal favorite, sautéed veggies with mozzarella cheese. The colors and flavors compliment each other so nicely [that was the most educated thing I have said all week— life with toddlers will do that to you]. And while my family might not have the same sentiment for color and nutrition as I do, the boys will at least eat some of the sweet potato! Oh and the cheese… they’ll definitely pick and eat the melted cheese!
Tis’ the season for sweet potatoes, and while these healthy stuffed sweet potatoes many an easy weeknight meal, they are also a nice change-up to the sugar-filled marshmallow topped sweet potato casserole that accompanies many of our Thanksgiving tables. While I’m not saying to pass on a side dish that comes around once a year, these healthy stuffed sweet potatoes are a nice option for those in the family that want to enjoy the taste of sweet potatoes without all the guilt of the classic casserole. And like a lot of other Thanksgiving side dishes, these are easily prepped ahead of time and reheated in the oven just before serving.
- 2 medium sweet potatoes
- 1 tablespoon butter
- ¼ medium sized onion, diced
- 1 cup broccoli, chopped
- ¼ cup light sour cream
- 2 tablespoons fat-free milk
- ½ cup mozzarella cheese, shredded
- Preheat oven to 350. Place sweet potatoes on baking sheet and bake for 50-60 minutes, or until fork tender.
- Cut sweet potatoes in half and let cool for 10 minutes. Meanwhile, sauté butter, onion, garlic, and broccoli over medium heat for 5-7 minutes, until broccoli becomes tender. Set aside.
- Scrape the sweet out of the peel, leaving a thin layer inside the skin. Stir the sweet potato, milk, sour cream, and broccoli mixture until combined.
- Fill each sweet potato skin with the sweet potato mixture and top with shredded cheese. Bake for 10 minutes, until cheese is melted and filling is heated through. Serve immediately.
Here’s to healthier Thanksgiving options and those weeknight meals when Mom’s in charge. Which is pretty much every weeknight here… but to those weeknights when Dad’s gone and Mom can make her favorite! Swap out the classic sweet potato casserole with these healthy stuffed sweet potatoes… Click To Tweet
Disclaimer: I am proud to partner with the United Dairy Industry of Michigan to bring you healthy recipes made with cow’s milk. Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own. Find out why Milk Means More on Twitter, Facebook, YouTube, Pinterest, and Instagram.
I tried this. DELICIOUS!!!
I used almond milk.
Great sub!
Thanks for sharing this contribution with so much variety of fresh proctos and the table of ingredients is well explained, thanks