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Stuffed Sweet Potatoes

One of the many ways I enjoy sweet potatoes is when I stuff them. Not only is it a super easy lunch idea, but a delicious and flavourful one too! These Stuffed Sweet Potatoes are perfect for a late weekend brunch, even if you only have minimal ingredients on hand.

The good news is that you can replace almost any of the plants used in the ingredients list to match what you have you in your pantry – as long as you have the sweet potatoes of course. The bad news is, the options are limitless! So you might run into trouble choosing veggies if you’re an indecisive cook.

Lucky for me, I barely had anything to choose from. So I went for the very little things in my pantry that I could use. Which is why this demeal is one of my favourite staples recipes. You can get real creative with whatever you have!

Let’s talk cooking!

The way I like to tackle a recipe is by preparing for it. I find it best to know ahead of time of all the things I’m going to need when making the recipe. This helps me organize the steps in a way that cuts my time to what’s needed only. No body likes to waste time, right? So let’s cook!

Sweet Potatoes

How gorgeous are these Sweet Potatoes? It’s such a nutritious plant. And they always taste amazing no matter how you cook them!

Start with preheating the oven to 400 F | 205 C.

In the meantime, begin washing and scrubbing the potatoes under room temperature water, removing any dirt that may be on there.

Pat dry the potatoes using paper towels, making sure they are completely dry before going in the oven.

Next, prepare an oven tray by laying a parchment paper, and spraying a little oil to prevent the potatoes from sticking. Using a fork, start poking the potato from the top to the bottom – leaving about an inch from each side. This will create a dotted line vertically on the potato. Repeat the same for the other side of each potato.

Tip: Before laying the parchment paper on the pan, I spray a little oil to keep the paper sticking to the pan. This will prevent the paper from going over the potatoes when cooking.

Place the tray in the oven and bake the potatoes for 40 to 50 minutes – depending on the size. Flip the potatoes at the 30 minute mark. Test to see if they are ready by inserting the fork through the dots you created. If it goes through without much force, they are ready!

Once the potatoes are ready, immediately create a tear in the centre of the potatoes – cutting through the dotted line only. Fluff the inside using a fork to scoop out into a bowl. This will be used later for the filling.

Tip: I used a rubber tong to hold the potatoes in place while I fluffed them with the fork. It helped avoid burning my fingers!

The Sauce

Seeing this recipe is pantry-friendly, I figured the sauce has to be as simple too. So I opted in for a hoisin-based sauce to keep the meal sweet and summery.

I simply whisked in 1/2 cup of bottled hoisin sauce with about a 1/4 cup of water (room temp). I also added a tbsp of apple cider vinegar for a kick. You can also squeeze a little lemon juice for an added citrus touch.

The Filling

This is it! These are the plants and spices that you will need. You’ve got colourful, tasty, and flavourful ingredients simpler than this? By all means, feel free to adjust any of these to your preference.

  1. Sweet Onion
  2. Garlic Cloves
  3. Red Bell Pepper
  4. Corn
  5. Black Beans
  6. Greek Seasoning
  7. Cumin
  8. Paprika
  9. Black pepper
  10. Salt

Here you can begin cooking the filling as you wait for the potatoes to be ready from the oven. Start with heating a tbsp of oil in a pan over medium-high heat.

Add in the onion and cook for about 5 minutes. Once translucent, add in the garlic and cook for an additional minute – until fragrant. Then add the red pepper and corn to the pan and cook for about 7 minutes. Follow with the black beans and cook for another 5 minutes. Add in the spice mix and give it a stir. Then add 3/4 of the sauce and stir again. Lower the heat to simmer for about 5 minutes.

By now, the sweet potato should be done and ready to be scooped out into the pan. Mix it in with the filling, adding in more spices/sauce to adjust to your taste. Then stuff the potato pockets with the filling, top off with some fresh shredded lettuce or herbs if you like. Then drizzle it with some more hoisin sauce.

Enjoy your demeal!

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals

Stuffed Sweet Potatoes

Recipe by Waseem Hijazi


Prep time


Cooking time




  • Plants
  • 2 Sweet Potatoes

  • 1 Diced Sweet Onion

  • 3-4 Minced Garlic Cloves

  • 1 Diced Red Bell Pepper

  • 1 Can Corn – Rinsed & Drained

  • 1 Can Black Beans – Rinsed & Drained

  • Spice Mix
  • 2 Tbsp Greek Seasoning

  • 1/2 Tsp Cumin

  • 1/2 Tsp Paprika

  • 1/2 Tsp Ground Black Pepper

  • Pinch of salt

  • Sauce
  • 1/2 Cup Hoisin Sauce

  • 1/4 Cup Water

  • 1 Tbsp Apple cider Vinegar

  • 1 Lemon – Freshly squeezed

  • The Rest
  • Oil Spray

  • Parchment Paper

  • 1 Tbsp Peanut Oil


  • Prepping
  • Preheat the oven to 400 F | 205 C.
  • Wash and scrub the potatoes to remove any dirt. Then pat dry with paper towel.
  • Poke the potatoes using a fork from top to bottom (leave about an inch from each side), to create a vertical line. Repeat the same on the other side of each potato.
  • On an oven tray, place parchment paper and spray oil.
  • Place the sweet potatoes on the pan and bake for 40 to 50 minutes, depending on the size of the potatoes.
    Flipping them at the 30 minute mark
  • Prepare the rest of the ingredients in small bowls to get cooking!
  • Cooking
  • Heat the Tbsp of Oil in a pan over medium-high heat.
  • Sauté the Onion for 4-5 minutes until translucent.
  • Add the Garlic and cook for another minute until fragrant.
  • Add the Red Pepper and Corn to the pan and cook for about 7 minutes.
  • Add the Black Beans and cook for 5 minutes.
  • Add in the Spice Mix and give it a stir.
  • Add in 3/4 of the sauce. Stir again and lower the heat to simmer for 5-7 minutes. Remove from heat and set aside.
  • Once the potatoes are ready from the oven, immediately create a tear in the centre of the potatoesf, starting with the dotted line you created.
  • Using a fork, fluff out the potatoes and scoop into the pan. Mix to combine everything in the pan to finish off the stuffing.
  • Stuff the potato pockets with the filling and drizzle them with the rest of the sauce.

    Enjoy your demeal!

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