9 Delicious Sweet Potato Stuffing Ideas You’ll Love

Sweet potatoes make the perfect edible bowls for countless delicious fillings. These naturally sweet spuds transform into hearty meals when stuffed with savory or sweet ingredients.

From breakfast combinations to dessert-worthy treats, these stuffed sweet potato recipes offer something special for every craving and occasion.

01. Creamy Twice Baked Sweet Potatoes

Rich cream cheese transforms ordinary sweet potatoes into indulgent comfort food. The creamy filling pairs perfectly with crispy potato skins for amazing texture contrast.

Ingredients: 4 large sweet potatoes, 4 oz cream cheese (softened), 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 2 tablespoons milk, 1/4 cup chopped green onions.

How To Make Creamy Twice Baked Sweet Potatoes

1. Pierce sweet potatoes all over with a fork and bake at 425°F for 45-60 minutes until tender when squeezed gently. Let cool for 10 minutes until safe to handle.

2. Cut each potato in half lengthwise and carefully scoop out flesh, leaving 1/4-inch border to maintain shell structure. Reserve shells on baking sheet.

3. Mash potato flesh with cream cheese, butter, brown sugar, cinnamon, and salt until smooth and creamy. Add milk gradually until you reach desired consistency.

4. Spoon mixture back into potato shells, creating peaks with a fork for extra browning. Bake 15 minutes until tops are golden brown and filling is heated through.

5. Garnish with chopped green onions before serving for a fresh flavor contrast to the rich, creamy filling.

02. Savory Stuffed Sweet Potato Skins

Crispy sweet potato skins loaded with sage sausage create the perfect sweet and salty combination. These remind me of cozy Thanksgiving flavors in every bite.

Ingredients: 4 medium sweet potatoes, 1 lb sage breakfast sausage, 1 cup shredded cheddar cheese, 1/2 cup sour cream, 4 strips bacon (cooked and crumbled), 2 green onions (sliced), salt and pepper to taste.

How To Make Savory Stuffed Sweet Potato Skins

1. Bake sweet potatoes at 400°F for 50 minutes until fork-tender. Cool completely, then cut in half and scoop out most flesh, leaving thick walls for structure.

2. Brown sage sausage in a large skillet over medium-high heat, breaking it into small pieces. Cook until no pink remains, about 8 minutes. Drain excess grease.

3. Brush potato skins inside and out with oil, then season with salt and pepper. Bake at 450°F for 10 minutes until skins are crispy and golden.

4. Fill each skin with cooked sausage and top generously with shredded cheddar cheese. Return to oven for 5 minutes until cheese melts completely.

5. Top each loaded skin with dollops of sour cream, crumbled bacon, and fresh green onions before serving hot.

03. Pineapple Pecan Sweet Potato Boats

Just four simple ingredients create these dessert-worthy sweet potatoes. Crushed pineapple and crunchy pecans make every bite absolutely irresistible.

Ingredients: 4 large sweet potatoes, 1 can crushed pineapple (drained), 1/2 cup chopped pecans, 4 tablespoons butter (melted), 2 tablespoons brown sugar, 1/4 teaspoon cinnamon.

How To Make Pineapple Pecan Sweet Potato Boats

1. Bake sweet potatoes at 425°F for 45-55 minutes until very tender. Let cool slightly, then cut lengthwise and scoop out flesh into mixing bowl.

2. Mash sweet potato flesh with melted butter, brown sugar, and cinnamon until smooth and well combined. The mixture should be creamy but not too wet.

3. Fold in drained crushed pineapple and half the chopped pecans, mixing gently to distribute fruit evenly throughout the sweet potato mixture.

4. Spoon mixture back into potato shells, mounding slightly. Top with remaining pecans, pressing gently so they stick to the surface.

5. Bake at 375°F for 15-20 minutes until heated through and pecans are lightly toasted and fragrant on top.

04. Breakfast Sweet Potato Boats

Sweet potatoes become edible breakfast bowls filled with crispy bacon and perfectly cooked eggs. Fresh rosemary adds an aromatic finishing touch to this morning masterpiece.

Ingredients: 4 medium sweet potatoes, 8 strips turkey bacon, 4 large eggs, 2 tablespoons olive oil, 1 tablespoon fresh rosemary (chopped), salt and black pepper to taste, 1/4 cup shredded cheese (optional).

How To Make Breakfast Sweet Potato Boats

1. Pierce sweet potatoes and bake at 425°F for 45 minutes until tender. Cool slightly, then cut open lengthwise and scoop out centers, creating boat-shaped wells.

2. Cook turkey bacon in large skillet until crispy, about 6 minutes per side. Transfer to paper towels, then crumble into bite-sized pieces when cool.

3. Brush potato boats with olive oil and season with salt and pepper. Place on baking sheet and bake at 400°F for 8 minutes until edges are slightly crispy.

4. Crack one egg into each potato boat, being careful not to break yolks. Season eggs with salt and pepper, then bake 12-15 minutes until whites are set but yolks remain slightly runny.

5. Top each boat with crumbled bacon, fresh chopped rosemary, and cheese if using. Serve immediately while eggs are still warm and creamy.

05. Chipotle Honey Butter Sweet Potatoes

Sweet, spicy, and buttery flavors combine perfectly in these simple baked sweet potatoes. The chipotle-honey butter creates an amazing balance that hits every taste bud.

Ingredients: 4 large sweet potatoes, 6 tablespoons butter (softened), 2 chipotle peppers in adobo (minced), 1 tablespoon adobo sauce, 3 tablespoons honey, 1/2 teaspoon salt, 2 tablespoons fresh cilantro (chopped).

How To Make Chipotle Honey Butter Sweet Potatoes

1. Bake sweet potatoes at 425°F for 50-60 minutes until very soft when gently squeezed. The skins should give easily under pressure.

2. Meanwhile, mix softened butter with minced chipotle peppers, adobo sauce, honey, and salt until well combined. The mixture should be smooth and evenly colored.

3. Cut baked potatoes open lengthwise, being careful of hot steam. Fluff flesh gently with fork to create texture for butter absorption.

4. Generously dollop chipotle honey butter into each potato, allowing it to melt into the hot flesh. The butter will create delicious pockets of flavor.

5. Garnish with fresh chopped cilantro for color and freshness that complements the smoky, sweet butter perfectly.

06. Loaded Twice-Baked Sweet Potatoes

Jalapeños, bacon, and two types of cheese balance the natural sweetness beautifully. These can be prepped ahead and baked just before serving for easy entertaining.

Ingredients: 4 large sweet potatoes, 6 strips bacon (cooked and crumbled), 1/2 cup sharp cheddar cheese (shredded), 1/4 cup Monterey Jack cheese (shredded), 2 jalapeños (seeded and diced), 4 tablespoons butter, 3 tablespoons sour cream, salt and pepper to taste.

How To Make Loaded Twice-Baked Sweet Potatoes

1. Bake sweet potatoes at 400°F for 55 minutes until fork-tender throughout. Cool for 15 minutes, then cut in half lengthwise and scoop out flesh carefully.

2. Mash potato flesh with butter and sour cream until smooth and creamy. Season with salt and pepper, then fold in half the bacon and diced jalapeños.

3. Spoon mixture back into potato shells, mounding slightly above the edges. Top with both cheeses, remaining bacon, and extra jalapeños for heat.

4. Place on baking sheet and bake at 425°F for 15-18 minutes until cheese is melted, bubbly, and golden brown on top.

5. Let cool for 5 minutes before serving to allow filling to set properly. The cheese should be perfectly melted but not overcooked.

07. Chorizo Egg Sweet Potato Boats

Spanish chorizo and eggs transform sweet potatoes into hearty breakfast or dinner boats. Plenty of melted cheese makes these absolutely satisfying and delicious.

Ingredients: 4 medium sweet potatoes, 6 oz Spanish chorizo (diced), 4 large eggs, 1 cup Mexican cheese blend (shredded), 2 tablespoons olive oil, 1/4 cup green onions (chopped), 2 tablespoons fresh cilantro, salt and pepper to taste.

How To Make Chorizo Egg Sweet Potato Boats

1. Pierce and bake sweet potatoes at 425°F for 45-50 minutes until tender. Cool, cut lengthwise, and scoop out centers to create deep wells for filling.

2. Cook diced chorizo in large skillet over medium heat for 5 minutes until browned and crispy. The chorizo will release flavorful oils as it cooks.

3. Brush potato boats with olive oil and season with salt and pepper. Bake at 400°F for 8 minutes until edges are lightly golden and crispy.

4. Divide cooked chorizo among potato boats, then crack one egg into each boat over the chorizo. Season eggs lightly with salt and pepper.

5. Top with shredded cheese and bake 12-15 minutes until egg whites are set but yolks remain slightly runny for the best texture.

6. Garnish with chopped green onions and fresh cilantro before serving hot. The herbs add freshness that balances the rich chorizo and cheese perfectly.

08. Marshmallow Sweet Potato Casserole Boats

Individual sweet potato casseroles with browned butter and toasted marshmallows. A pinch of cayenne and black pepper surprisingly balances all that wonderful sweetness.

Ingredients: 4 large sweet potatoes, 4 tablespoons butter, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, pinch of cayenne pepper, pinch of black pepper, 1 cup mini marshmallows, 1/4 teaspoon vanilla extract, salt to taste.

How To Make Marshmallow Sweet Potato Casserole Boats

1. Bake sweet potatoes at 425°F for 50-60 minutes until very soft. Cool slightly, cut open, and scoop flesh into bowl, reserving shells.

2. Brown butter in small saucepan over medium heat, swirling constantly until it turns golden brown and smells nutty, about 4-5 minutes total.

3. Mash sweet potato flesh with browned butter, brown sugar, vanilla, cinnamon, cayenne, black pepper, and salt until smooth and well seasoned.

4. Spoon mixture back into potato shells, creating slight wells in centers. Top generously with mini marshmallows, pressing gently into the sweet potato mixture.

5. Bake at 400°F for 12-15 minutes until marshmallows are golden brown and toasted on top. The spices will perfectly balance the sweetness.

09. Ricotta Stuffed Sweet Potatoes

Creamy ricotta cheese and sautéed onions tone down the natural sweetness perfectly. This recipe converts even those who aren’t huge sweet potato fans.

Ingredients: 4 large sweet potatoes, 1 cup ricotta cheese, 1 medium onion (diced), 3 tablespoons olive oil, 2 cloves garlic (minced), 1/4 cup fresh parsley (chopped), 1/4 cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Ricotta Stuffed Sweet Potatoes

1. Bake sweet potatoes at 425°F for 45-55 minutes until tender when pierced. Cool for 10 minutes, then cut lengthwise and scoop out flesh into large bowl.

2. Heat olive oil in skillet over medium heat. Add diced onion and cook 8 minutes until softened and lightly golden, stirring occasionally for even browning.

3. Add minced garlic to onions and cook 1 minute more until fragrant. Remove from heat and let cool slightly before mixing with other ingredients.

4. Mash sweet potato flesh with ricotta cheese until smooth. Fold in sautéed onion mixture, fresh parsley, and half the Parmesan cheese. Season with salt and pepper.

5. Spoon mixture into potato shells and top with remaining Parmesan. Bake at 375°F for 15 minutes until heated through and cheese is lightly golden on top.

Final Thoughts

These stuffed sweet potato recipes prove that this versatile vegetable works beautifully with both sweet and savory flavors. Each combination offers something unique and delicious.

Whether you’re craving breakfast for dinner or dessert-worthy comfort food, these creative stuffing ideas will inspire your next kitchen adventure.