Go Back
–+ servings
Pie Stuffed Sweet Potatoes

Pie Stuffed Sweet Potatoes for a Cozy Night In

These Pie Stuffed Sweet Potatoes are a nutritious and comforting dish, perfect for busy weeknights, and pack a savory punch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 stuffed sweet potatoes
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 large Sweet Potatoes You can swap them with other root vegetables like butternut squash if preferred.
For the Filling
  • 2 cups Cooked Chicken Breast (Diced/Shredded) Ground turkey can be a healthy alternative if desired.
  • 1 cup Fat Free Cottage Cheese (Blended Smooth) Greek yogurt is a perfect substitute for similar velvety results.
  • 1 cup Frozen Mixed Vegetables (Corn, Peas, Carrots) Fresh veggies can be used as well, just chop them to size for even cooking.
  • 1/2 cup Chicken Broth For a vegetarian option, opt for vegetable broth.
  • 1 medium Onion (Diced) Shallots can be used for a milder flavor if you prefer.
  • 1 teaspoon Garlic Powder Feel free to switch to fresh minced garlic for an even fresher taste.
  • 1 teaspoon Dried Thyme Oregano or fresh thyme are great substitutes.
For Cooking
  • 1 tablespoon Olive Oil Avocado oil or butter are great alternatives.
  • to taste Salt Essential for enhancing the flavors.
  • to taste Pepper Adjust according to your taste.

Equipment

  • Oven
  • Skillet
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash the large sweet potatoes thoroughly and prick them with a fork. Roast for 45-55 minutes or until tender.
  2. In a skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent.
  3. Add frozen mixed vegetables to the skillet, and mix in cooked chicken, chicken broth, garlic powder, thyme, salt, and pepper. Let simmer for 5-7 minutes.
  4. Remove from heat and stir in blended fat-free cottage cheese until creamy.
  5. After roasting, slice sweet potatoes in half lengthwise and fluff the insides with a fork.
  6. Spoon the filling into each sweet potato half, allowing some mixture to overflow.
  7. Transfer to a serving platter and garnish with fresh herbs if desired. Serve hot.

Nutrition

Serving: 1stuffed sweet potatoCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ensure sweet potatoes are fully roasted for optimum fluffiness. Feel free to customize the filling with different vegetables to boost nutrition.

Tried this recipe?

Let us know how it was!