These Stuffed Sweet Potatoes are filled with quinoa, kale, and hazelnuts, then topped with creamy tahini for a hearty meatless main or side dish!
If stuffed potatoes makes you think cheese, bacon, and sour cream, these Stuffed Sweet Potatoes are here to change the game! (As are my Breakfast Stuffed Sweet Potatoes and Mexican Quinoa Stuffed Sweet Potatoes.) Soft, tender, perfectly roasted sweet potatoes, filled with a nutty, lemony quinoa mixture? Sign me up! This stuffed sweet potato recipe manages to be cozy, comforting, and hearty, but also light and wholesome at the same time.
Why These Quinoa Stuffed Sweet Potatoes Are a Favorite
In my view, these quinoa stuffed sweet potatoes are the epitome of a perfect winter meal. Here’s what makes them so amazing.
- Lemony tahini sauce. It's my go-to for…well, pretty much everything. It gives the potatoes a little creaminess and adds a nice tang to balance the sweetness.
- A little bit of crunch. Hazelnuts add a crunchy contrast to the tender roasted potatoes and creamy tahini.
- Power-packed filling. The quinoa-kale duo that’s stuffed into these sweet potatoes is hearty and satisfying. It makes this recipe totally meal worthy!
What You’ll Need
Here are the ingredients you’ll need to pick up to make these stuffed sweet potatoes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sweet potatoes – You can use any kind, even the white or purple varieties, but I like orange because they’re less starchy.
- Quinoa – Here’s how to cook quinoa.
- Olive oil
- Shallot – Or red onion, if you prefer.
- Garlic
- Kale – You can use any variety of kale here.
- Lemon juice
- Hazelnuts – Toast these before you get started to bring out their flavor.
- Salt & pepper
- Tahini sauce – This is made with tahini paste, lemon juice, salt, and water.
How to Make Stuffed Sweet Potatoes
Making this recipe is easy! Here’s what you’ll need to do.
- Bake the potatoes. Pierce the sweet potatoes with a fork and set them in a baking dish. Bake at 400ºF for 35 to 45 minutes, or until they’re tender.
- Make the filling. Warm the oil in a pan over medium heat. Cook the garlic and onion and once they’re fragrant, add the quinoa, hazelnuts, kale, lemon juice, salt, and pepper. Stir and reduce the heat to low.
- Stuff the potatoes. Let the sweet potatoes cool enough to handle, then split them open with a knife and divide the quinoa mixture into them.
- Make the tahini. Whisk together the ingredients in a small bowl, then drizzle the sauce over the sweet potatoes.
Tips and Variations
These additional pointers will help you make perfect stuffed sweet potatoes!
- Buy potatoes that are similar in size and shape. This will ensure they’re both finished cooking at the same time. If you buy one small one and one huge one, you’ll be waiting forever for the big sweet potato to cook through!
- Know that the cooking time can vary. Relating to the point above, a thick and short sweet potato will take longer than a thin and long one. A fork or knife should go in easily; I always err on the side of over-cooking because I love when sweet potatoes get meltingly tender and caramelized.
- Switch up the sauce. You can change the entire vibe of this recipe by swapping the tahini sauce with Thai Peanut Sauce or Green Goddess Dressing.
What to Serve With Stuffed Sweet Potatoes
If you want to pair something else with these potatoes, I’d suggest something light like Honey Glazed Salmon. For a vegan option, try this Turmeric Lentil Soup or Smashed Chickpea Salad with Caesar Dressing.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftovers to an airtight container and store for up to 4 days in the fridge.
- Freezer: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm leftovers in the microwave or a 350ºF oven until heated through.
More Sweet Potato Recipes
Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 small shallot diced (or red onion)
- 2 cloves of garlic minced
- 1 cup chopped kale
- ½ lemon juiced
- ½ cup hazelnuts toasted
- Salt & pepper to taste
for the tahini
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Pinch of salt
- 1 – 2 tablespoons water to thin
Instructions
- Preheat the oven to 400ºF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.
- Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Saute the garlic and shallot until fragrant, about 3 – 5 minutes. Add the cooked quinoa, hazelnuts and kale, drizzle with lemon juice to the pan and season with salt and pepper. Turn down to low and stir occasionally until the sweet potatoes are done.
- When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.
- Whisk together the tahini dressing ingredients and pour on top of sweet potatoes. Serve immediately and enjoy!
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