Quick "Baked" Sweet Potatoes

Top sweet potatoes with savory fillings for fast and wholesome meals.

Three baked sweet potatoes with toppings on a serving tray on a table with plates, forks, a small bowl of salt, and a glass of water.
Photo:

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

Active Time:
5 mins
Total Time:
20 mins
Servings:
4

Thanks to the microwave, sweet potatoes cook fast while staying perfectly tender. Plus, when you cover the sweet potatoes with plastic wrap while microwaving them, you’re building up steam in the bowl which in turn helps cook the potatoes more quickly than you could ever cook them in an oven.

Three different savory fillings allow you to choose your own adventure (recipe below). For a barbecue-inspired meal, our pulled pork variation pairs tender pulled pork with a crunchy slaw for a nice contrast to the tender sweet potato.

The chipotle chicken filling is a lightened up version of a loaded potato with rotisserie chicken for ease, Greek yogurt instead of sour cream for a slightly healthier update, and chopped chipotle chiles in adobo for some heat.

Our beans-and-greens stuffing is a riff on a classic Southern combo. Stuffed with bacon, beans, collard greens, and vinegar, this variation has everything. It’s acidic, salty, a little smoky, and deeply savory. The key is cooking the collards in the bacon fat as the bacon grease adds so much flavor to the dish, while the vinegar lifts and brightens everything.

Ingredients

  • 4 (6 oz. each) sweet potatoes , scrubbed

Directions

  1. Prick sweet potatoes all over with a fork, and place in a microwavable dish. Cover with plastic wrap or a microwavable plate, and microwave on HIGH for 5 minutes. Uncover and turn sweet potatoes over; cover again with plastic wrap or a microwavable plate, and microwave on HIGH until tender, about 5 minutes. Remove and let stand 5 minutes.

Barbecue Pork- and Slaw-Stuffed Sweet Potatoes

Toss 12 oz. pulled pork with 1/2 cup barbecue sauce ; top potatoes. Broil until crispy, 3 minutes. Combine 1 Tbsp. each olive oil and apple cider vinegar , 1 1/2 tsp. each Dijon mustard and honey , and 1/2 tsp. salt in a bowl. Add 3/4 cup shredded cabbage , 1/4 cup thinly sliced red onion , and chopped chives ; toss to coat. Top potatoes with slaw.

Active 20 min. - Total 25 min.

Cheesy Chipotle Chicken-Stuffed Sweet Potatoes

Combine 2 cups shredded cooked chicken , 1 chopped canned chipotle chile , 1 tsp. kosher salt , 1/2 tsp. black pepper , 3/4 cup shredded Cheddar cheese , and 1/4 cup whole-milk yogurt ; divide among potatoes. Top with 1/4 cup more cheese . Broil 3 minutes. Top with 1/4 cup more yogurt , 1/4 cup salsa , and chopped cilantro .

Active 20 min. - Total 30 min.

Beans- and Greens-Stuffed Sweet Potatoes

Cook 3/4 cup chopped yellow onion in 1 Tbsp. olive oil in a pan over medium heat 5 minutes. Add 6 cups chopped collard greens , 1 cup no-salt-added canned white beans , 1/2 cup chicken stock , 1 tsp. salt , and 1/4 tsp. crushed red pepper . Cook 12 minutes. Add 1 Tbsp. red wine vinegar . Top potatoes; garnish with 1/4 cup bacon .

Active 20 min. - Total 30 min.

Nutrition Facts (per serving)

153 Calories
0g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 153
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 20%
Total Sugars 11g
Protein 3g
Vitamin C 33mg 167%
Calcium 65mg 5%
Iron 1mg 7%
Potassium 808mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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