Stuffed Sweet Potato

By Lynsey Walker // lynseylovesfood
April 26, 2014
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Author Notes: Seriously Veggie Stuffed Sweet Potato with a Spicy Miso Tahini SauceLynsey Walker // lynseylovesfood

Serves: 4

Sweet Potato & Filling

  • 4 sweet potatoes
  • 1 bunch kale, washed and centre stem removed
  • 1 handful cherry tomatoes, halved
  • 4 tablespoons hemp hearts, divided
  • 2 avocados, diced
  • 1 tablespoon olive oil
  • 1 pinch Maldon Sea Salt

Spicy Miso Tahini Dressing

  • 3 tablespoons Tahini
  • 1 tablespoon Miso
  • 1 lemon, juiced
  • 2 tablespoons sriracha
  • 3 tablespoons water
  • pepper, to taste
  1. Preheat oven to 400?F. Pierce sweet potatoes with a knife to allow steam to escape
  2. Place on a baking sheet and bake for 45-60 minutes (depending on potato size). Potato should be tender and easily pierced with a knife
  3. Drizzle kale with olive oil and maldon sea salt. Massage until leaves are tender. set aside
  4. Combine tahini, miso, lemon juice, sriracha, and water into a blender and blend until smooth and creamy. Add pepper or more hot sauce as desired.
  5. When potato is cooked split down the centre almost all the way through, creating a pocket to stuff your other ingredients in
  6. Fill each potato with kale, cherry tomatoes, avocado, and hemp hearts. Top with as much sauce as desired.

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