Super Stuffed Sweet Potatoes

Stuffed Baked Potatoes

There are one-pot meals and then there are loaded sweet potatoes; each one a vessel that, when prepared this way, suffices as its own complete dinner. Stuffed with delicious Swiss Chard, feta and other goodies, this recipe packs a highly nutritious punch!

2 large sweet potatoes
2 tablespoons olive oil
1 clove garlic, minced
1 small bunch swiss chard (about 8 ounces), leaves chopped, stems trimmed, peeled of tough fibrous parts and cut crosswise into 1-inch pieces
Kosher salt and freshly ground pepper
¼ cup dried cranberries
Juice of ½ lemon (about 3 tablespoons)
1/3 cup feta crumbles
  • Preheat the oven to 375˚. Place the sweet potatoes on a baking sheet and bake until soft, about 1 hour.In a Dutch oven heat the olive oil over medium-high heat. Add the garlic and cook about 1 minute. Add the chard stems, season with salt and pepper and stir occasionally, for about 5 minutes.
  • Add the chard leaves, cranberries and lemon juice, season with salt and pepper and cook, covered and stirring occasionally, until the leaves are tender, 5 to 7 minutes. Let cool slightly, then stir in the feta crumbles.Remove the sweet potatoes from the oven and let cool for about 10 minutes. Slit the top open without cutting all the way through. Spread open each sweet potato and scrape the flesh with a fork to make it fluffy.
  • Arrange the sweet potatoes on separate plates, then fill each with half of the chard mixture.
Prep Time: 
10 minutes
Cook Time: 
1 hour
Filed Under: 
healthy lifestyles
healthy recipes
Side Dish
baked potato
crumbled feta
feta cheese
Root vegetable
Stuffed Potatoes
Stuffed Sweet Potatoes
Sweet Potatoes
Swiss Chard