Inspiration from Meghan

Stuffed Sweet Potato Recipe: Quick + Easy Dinner Idea


When life gets busy, simple suppers have been the name of the game. This stuffed sweet potato recipe is easy comfort food and easily customizable for the whole family.

This simple supper idea is a guaranteed winner. What I love so much about this recipe creation is that it is so modifiable.

This recipe is planti-fully delicious and can easily be modified if you choose to add a little lean protein in place of the beans. Sweet potatoes are considered ‘safe’ carbs on the Paleo plan so this is truly a one-size-will-fit-everyone-in-the-family recipe.

I also love, for those of us who have the selective eaters in our home, that this recipe invites us to customize our very own potato, choosing our own toppings and sauces.

filling suggestions for your stuffed sweet potato

The recipe in this video showcases greens ‘n beans, but there are so many options. Try:

Stuffed sweet potatoes work great with leftovers or fridge bits. If you have a small amount left from the meals above they’re great to use as sweet potato toppings.

stuffed sweet potato sauces and condiments

What’s a stuffed sweet potato without a dressing or sauce? Basically anything goes – use your faves, try the tahini sauce below, or go for:

Ready to get cooking?

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Simple Supper Stuffed Sweet Potato

Stuffed Sweet Potato with Beans and Greens

  • Author: Meghan Telpner
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x


Your beloved baked (sweet) potato taken to the next healthified level.


  • 4 organic sweet potatoes
  • 2 Tbsp olive oil or ghee
  • ½ red onion, diced
  • 1 garlic clove, minced
  • 1/4 tsp red pepper flakes, sambal olek or 1 tsp of your favourite hot sauce
  • 1 14-ounce can organic cooked and drained beans of choice or 1 pound lean free-run organic protein of choice
  • 6 cups greens, trimmed and sliced into ribbons
  • Juice of 1/4 lemon
  • Sea salt to taste

Optional Add-ons:

  • Hemp seeds – protein bonus
  • Toasted sunflower or pumpkin seeds
  • Fresh sprouts
  • Tahini cream dressing


  1. Preheat oven to 400°F.
  2. Scrub the sweet potatoes and prick them in a few places with a fork.
  3. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
  4. While sweet potato is baking, heat olive oil on a medium pan and add the onion and garlic. Cook until soft.
  5. Add the beans and cook for 5 minutes, stirring occasionally.
  6. Remove from heat and stir in your greens (the heat will wilt them). Add your lemon juice, red pepper flakes and sea salt to taste.
  7. Remove sweet potatoes from oven. To serve, slice each sweet potato through the middle, top with beans + greens mix, drizzle with dressing and add any of your extras.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Entree

Keywords: sweet potato, stuffed sweet potato, stuffed sweet potato recipe, sweet potato recipe, vegan, gluten-free

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Simple Supper Stuffed Sweet Potato

Tahini Dressing

  • Author: Meghan Telpner
  • Total Time: 5 mins


Because no deliciously stuffed sweet potato can go without a drizzle of Tahini Dressing!


  • ¼ cup tahini
  • ¼ cup olive oil
  • 2 tbsp tamari
  • 1 clove garlic
  • water as needed


  1. Blend until smooth.
  • Prep Time: 5 mins
  • Category: Condiments

Keywords: tahini, tahini sauce, tahini dressing

What are your favourite simple supper ideas? Post your inspiration, recipes or links below!

Special thanks to our favourite farmers at Fresh City Farms for providing all of the organic produce for the above episode.

9 responses to “Stuffed Sweet Potato Recipe: Quick + Easy Dinner Idea”

  1. Jan says:

    You’re great .. Love your recipes

  2. Fresh City says:

    Love the recipe Meghan! Thanks for the shout out :)

    • Meghan Telpner says:

      Thank you for filling our produce drawer with such inspirational goodness!

      • Lucia Anca says:

        You re so sweet and ful of energy, Meghan, thanks for this good recipe , I ate some oatflakes with blueberries, honey and coconut milk.Very good, too.Thank you!

  3. Malcolm says:

    I was already a big fan of baked sweet potatoes but this recipe just takes it over the top. I used yellow onion, a can of pinto beans with jalapenos(a non-organic brand that was hiding under the cabinet), kale, and the tahini dressing. It was delicious and filling. I can’t wait to try it with red onion and kidney beans the next time.

    I’d never tried or used Tamari. Thank you for the introduction to it!

  4. Angela says:

    Wow. First recipe I have tried of yours (aside from the green juice – just purchased your book!) and this is absolutely amazing! Well rounded and intense flavours the likes of which processed food could never replicate. Thank you!

  5. Don't Blame Your Kids for What They Eat says:

    […] and give everyone around the table permission to customize their toppings. This works great with loaded sweet potatoes, pizzas, wraps and burrito […]

  6. Julie says:

    Well I’m definitely not going back to my white baked potato ever! This is amazing!

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