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stuffed sweet potatoes

Baked and Stuffed Coconut Sweet Potatoes

  • Author: amycaseycooks
  • Total Time: 50 minutes
  • Yield: 4
  • Diet: Gluten Free


Baked and Stuffed Coconut Sweet Potatoes are the starting point for a variety of amazing side dish and entrée options. Along with my easy recipe for baked sweet potatoes, I’ve included my TOP 7 STUFFED SWEET POTATO RECIPES.




  1. Preheat the oven to 375 degrees F.
  2. Wash and dry the sweet potatoes.
  3. Using a sharp knife, poke 2 to 3 times on each side of the potato.
  4. Rub the potatoes with extra virgin olive oil and sprinkle with kosher salt and pepper.
  5. Place on a foil (or parchment paper) lined baking sheet. The potatoes may ooze some sticky, sugary liquid so this makes for easy clean up.
  6. Bake for about 45 to 50 minutes or until a knife can easily poke through the potatoes.
  7. Remove the potatoes from the oven and let cool for 5 minutes.
  8. Cut the top 1/4 off the potato. Scoop out the sweet potato flesh leaving about a 1/4 inch in the potato skin. Place the flesh in a bowl.
  9. Add the coconut cream, kosher salt and pepper.
  10. Stir or mash to combine.
  11. Fill the potato skins with the mashed potato.
  12. Serve immediately.


  • Top the filled potatoes with dried fruit ~shredded coconut, cranberries, raisins, currants, fig, or dates.
  • Top the filled potatoes with toasted nuts ~pine nuts, pecans, walnuts, cashews, almonds.
  • Make breakfast sweet potatoes by stirring in 1 cup of cooked quinoa, 1/2 cup blueberries, and 1/2 teaspoon cinnamon into the mashed coconut sweet potatoes. Top with your favorite toasted nuts and a drizzle of maple syrup.
  • Make an apple pie dessert potato by stirring a large peeled and grated apple, 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg into the mashed coconut sweet potatoes. Top with vanilla ice cream or whipped cream.
  • Sauté 1/2 cup diced onion, 2 minced garlic cloves and 2 cups of baby spinach in 1 tablespoon extra virgin olive oil. Add the sautéed mixture to the mashed coconut potatoes. Stir in 1 (15.5 ounce) can of drained and rinsed small white beans.
  • Add an Indian twist by stirring in 1 teaspoon of curry powder, 1/2 teaspoon garlic powder and 1 cup of peas along with the mashed coconut sweet potatoes.
  • Top each filled sweet potato with 1/4 cup of drained and rinsed chickpeas and drizzle with a maple tahini dressing and chopped fresh cilantro. For the tahini dressing whisk 1 tablespoon lemon juice, 3 tablespoons tahini, 1 to 2 tablespoons of warm water, 1 teaspoon soy sauce, a dash of maple syrup, and kosher salt and pepper to taste.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: side dish
  • Method: bake
  • Cuisine: American


  • Serving Size: 1 potato
  • Calories: 287
  • Sugar: 25.3 g
  • Sodium: 664 mg
  • Fat: 12.8 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 4.1 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: sweet potatoes, stuffed sweet potatoes, baked sweet potatoes