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  • Writer's pictureOlivia Borer

Stuffed Sweet Potatoes

Welcome to May! All month long, I'll be sharing a new recipe to help kick off the spring and summer season.

My last recipe of the month featured sweet potatoes stuffed with shredded meat, guacamole, veggies, and more!

Stuffed Sweet Potatoes

Serves 4


  • 4 medium-large long sweet potatoes (try Japanese or white for a twist!)

  • 1lb cooked and shredded chicken (leftover shredded beef or pork roast works well too!)

  • 4 slices bacon

  • 2 avocados OR 1 cup guacamole

  • 1 yellow onion

  • 1 red pepper

  • 2 cups spinach (loosely packed)

  • 2 tsp sea salt

Optional Toppings:


1. Preheat the oven to 400 degrees. Pierce the sweet potatoes with a knife and wrap in foil. Bake 1 hour or longer until tender at the touch

2. Once the potatoes are cooked, set them aside to cool

3. Cut the bacon into 1" pieces and fry in a skillet until cooked through and crispy. Remove to a paper towel on a plate to drain, reserving the bacon fat

4. Thinly slice the pepper and onion and add to the pan over low-medium heat. Add the salt, cover, and cook slowly to carmelize

5. Once the veggies are almost cooked through, add the spinach and another layer of salt and stir until the spinach is wilted and cooked through

6. Reheat the shredded meat as desired. Cut the potatoes in half lengthwise and assemble

7. Start with shredded meat, add 1/2 an avocado or 1/4 cup guacamole, the veggie mixture, bacon, and any other optional toppings as desired


xoxo Olivia

NOTE: This post contains affiliate links

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