Savory Stuffed Sweet Potatoes

This dish has been a popular potluck side dish, but it is filling enough to stand on its own as a meal. Whether alone or with a side salad, this incredibly simple dish is an unexpected and savory take on the sweet potato.


4 red garnet sweet potatoes

1 Tbsp. olive oil

1 bell pepper, diced

1 small white or yellow onion, diced

1 cup frozen kernel corn


  1. Preheat oven to 400 degrees Fahrenheit. Cut sweet potatoes in half, long-ways. Wrap each piece in aluminum foil.
  2. Bake sweet potatoes for 1 hour or until very soft.
  3. Sauté pepper and onion in olive oil until soft and slightly browned.
  4. Add frozen corn and ½ cup water to vegetable mixture. Cover, stirring occasionally until corn is soft.
  5. Add salt and pepper to the vegetable mixture to taste.
  6. Unwrap cooked sweet potatoes and place neatly in a serving dish. Top with the vegetable mixture and serve.
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