Stuffed Sweet Potatoes

Make the most of the sweet potatoes available in winter – these stuffed sweet potatoes are sweet and buttery.

Yield 8 servings
Time at least 1 hour
  • baking sheet
  • heavy saucepan
  • wooden spoon
  • knife
  • spoon
  • 4 large, dark red sweet potatoes
  • 1½ T butter or vegetable oil
  • ½ c onion, minced
  • 4 T crystallized ginger, minced
  • 2 T golden raisins
  • 2 T prunes, chopped
  • ½ t salt
  • black pepper
Directions Preheat oven to 450.

Clean sweet potatoes, dry, and place on baking sheet. Bake 45 minutes to an hour, until soft. Remove from oven and let cool for 10 minutes.

Meanwhile, melt butter over medium heat, add onions, and sauté until clear – 8 to 10 minutes.

Cut each sweet potato in half lengthwise, then scoop out most of the flesh, leaving at least ¼ inch along the entire skin.

Combine sweet potato flesh with onion, ginger, raisins, prunes, salt, and pepper. Spoon into sweet potato skins* and bake until very hot, about 5 minutes. Serve immediately.

Notes *If you want to make the sweet potatoes ahead of time, you can cover and refrigerate them at this point and then bake for 30 minutes.

Adapted from The Moosewood Collective’s Moosewood Restaurant Celebrates: Festive meals for holidays and special occasions. It’s part of the vegetarian Christmas menu and called "Stuffed Yams" despite a note about actually using sweet potatoes rather than yams.

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If you like stuffed foods, you might want to try these other vegetarian recipes:

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Appetizers, Snacks, + Side Dishes     Sweet Potato Recipes     Vegan Recipes     Vegetarian Cookbooks