Sweet Potato Stuffed: 4 Recipes to Vary the Menu

If a healthy diet is essential for you, the sweet potato can help. Especially with these 4 recipes for sweet potato stuffed.

The sweet potato is rich in carbohydrates and provides vitamins, minerals, fiber and beneficial phytochemicals to the body.

This tuber is a part of different diets, since it favors the feeling of satiety and has a low glycemic index.

Sweet Potato Stuffed 4 Recipes to Vary the Menu

Here’s how to take advantage of the numerous benefits of this powerful food preparing sweet potato stuffed in different ways.

4 RECIPES FOR SWEET POTATO STUFFED

1. SWEET POTATOES STUFFED WITH PARMESAN AND HAM

This recipe is very simple. It takes common ingredients that you will certainly have in the kitchen. It is ideal for 4 people.

– Ingredients –

  • 4 sweet potatoes
  • 1 tablespoon of olive oil
  • 1 tablespoon of milk
  • 2 tablespoons of grated parmesan
  • 100g of ham, chopped
  • 1 teaspoon of chopped parsley
  • 1 egg yolk beaten
  • Salt

– Mode of preparation –

1. Wash and dry the sweet potatoes;
2. Place the whole on a baking tray and bake at 200 ° for 20-30 minutes;
3. To realize that they are soft, remove them from the oven and cut them in half;
4. With a teaspoon, remove the interior of each half of potato, being careful to leave a thin border before the peel;
5. Crush the pulp removed by adding the other half tablespoon of olive oil, the milk, a tablespoon of the grated parmesan, ham, chopped, salt to taste, and parsley. Mix everything very well;
6. Fill the cavities of the sweet potatoes with this puree, baste the yolk of the egg, beat over the top and sprinkle with the other tablespoon of grated parmesan;
7. Bake in the oven until golden brown on the surface and are ready to enjoy.

2. SWEET POTATOES STUFFED WITH MUSHROOMS AND RICOTTA

For lovers of this combination, this recipe with sweet potatoes, mushrooms, and ricotta will make great success.

– Ingredients –

  • 4 sweet potatoes, large with skin smooth
  • 150g of mushrooms
  • 1 small onion, chopped
  • 30g of bacon diced
  • Black pepper in grain
  • 100g ricotta
  • 1 egg
  • Nutmeg
  • Thyme

– Mode of preparation –

1. Wash the potatoes, place them in a pot, cover with water, add salt to taste and cook until they are soft;
2. Wash the mushrooms, dry well and chop them into small pieces;
3. In a non-stick pan, place the bacon chopped, and cook a little. Add the chopped onion and leave over a medium heat until golden brown;
4. Add the chopped mushrooms and let sauté until you release the liquid and evaporate completely;
5. Season with salt and pepper freshly grind, turn off the heat and add the ricotta;
6. Break the egg, separate the white and the yolk, and reserve the clear. Mix the yolk to the cream of mushrooms until smooth;
7. Pre-heat the oven to 180º;
8. Drain the potatoes, open them a rip the entire length and scoop the pulp carefully with a small spoon;
9. Crush the pulp withdrawal and add the cream of mushrooms. Scent with thyme and nutmeg;
10. Hit the light on the castle and wrap it gently to the filling;
11. Place each potato on a square of aluminum foil on a baking tray and fill the cavities with the prepared stuffing;
12. Take them to the oven and leave hard grating until the surface is golden brown.
The sweet potatoes stuffed with mushrooms and ricotta are ready to serve, still warm.

Sweet Potato Stuffed 4 Recipes to Vary the Menu 2

3. SWEET POTATO STUFFED WITH SPINACH AND CREAM CHEESE

Add the spinach to the potatoes is to give the body more vitamins, iron, calcium, magnesium, potassium and fiber.

If you want to reduce a little more of the calories of this recipe, opt for cream cheese light.

– Ingredients –

  • 4 sweet potatoes
  • 1 chopped onion
  • 1 clove of garlic finely chopped
  • 1 package of spinach
  • 200g cream cheese
  • 75g of mozzarela, grated
  • Spring onions, chopped
  • Olive oil
  • Salt
  • Chili powder

– Mode of preparation –

1. In a pan, put the sweet potatoes to cook is covered by water;
2. In a frying pan, heat the oil, add the onion, the garlic, and let cook for 3 minutes;
3. Add the spinach to the stew and cook until softened. Turn off the heat and reserve;
4. Pre-heat the oven;
5. After the potatoes are cooked, cut them in half and remove the pulp carefully with a spoon;
6. Mix the cream cheese and the spinach to the pulp withdrawal of the potatoes. Season with salt and pepper and mix well;
7. Fill the sweet potatoes with the cream prepared;
8. Sprinkle with mozzarela and chives and bake in the preheated oven for gratinating until golden brown the surface. Serve at the time.

4. SWEET POTATOES STUFFED WITH SOY AND VEGETABLES

This recipe we share on the site a Tibetan and carries the ingredients of a dish is typically vegetarian.

– Ingredients –

  • 4 sweet potatoes, medium-sized
  • 40g of soy granulated fine
  • 1 small onion
  • 1 leek
  • 1 carrot
  • 3 tablespoons olive oil
  • 1 teaspoon salt + 2 spoons of salt
  • 100g cream culinary soy
  • 1 coffee spoon of nutmeg
  • ½ Coffee spoon of cloves in powder
  • 30g of pickles
  • 900g turnip
  • 3 cloves of garlic
  • Water and pepper

Sweet Potato Stuffed 4 Recipes to Vary the Menu 3

– Mode of preparation –

1. Wash the potatoes and boil them in water with a teaspoon of salt;
2. Pass the soya granules for 2 dl of boiling water;
3. Start to chop the onion and the carrot and cut the leek into slices;
4. In a pan, with 2 tablespoons of olive oil, add the vegetables and cook until they are soft;
5. Add the cream culinary soy and soy hydrated mixture, season with a teaspoon salt and pepper to taste and mix everything very well;
6. Cook in simmer for 10 minutes, remove the pan from the heat and add the pickles chopped;
7. Turn on the oven to 200 degrees and drain the water from the potatoes;
8. Remove them with a small lid, scoop the inside of the larger part, and take the skin to the caps;
9. Crush the pulp of the potatoes and add to the mixture of soy;
10. Fill the parts dug out with the mixture of soy and wrap the part stuffed in aluminum;
11. Bake in the oven for 25 minutes;
12. Place the rapini in the boiling water with a teaspoon of salt for 15 minutes, and drain;
13. Crush the garlic cloves and place them in a frying pan with 1 tablespoon of olive oil to brown the sprouts.

Serve the sweet potatoes stuffed with sautéed greens.

 

 

Gallery

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tex-mex quinoa stuffed sweet potatoes – Master Chef Jakob

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baked stuffed sweet potatoes – A House in the Hills

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