Stuffed Yams

 

Chorizo Stuffed Sweet Potatoes Recipe Laura Vitale Laura in the Kitchen Episode 983

Video taken from the channel: Laura in the Kitchen


 

Smoky Stuffed Sweet Potato Recipe | Vegetarian BBQ

Video taken from the channel: The Domestic Geek


 

MEXICAN STUFFED SWEET POTATOES | Gluten Free, Dairy Free, Paleo, Healthy

Video taken from the channel: Live Love Nourish


 

HEALTHY & EASY | Stuffed sweet potatoes, 3 RECIPES IN ONE!

Video taken from the channel: Alessandro Salamone


 

Vegan Stuffed Sweet Potatoes

Video taken from the channel: Michel Janse


 

The EASIEST way to Meal Prep your Sweet Potatoes + 3 Fillings!

Video taken from the channel: Sweet Peas Saffron


 

WHAT I EAT IN A DAY VLOG | + STUFFED SWEET POTATO RECIPE

Video taken from the channel: Maddie Lymburner


Stuffed to the Max Start by prepping your sweet potatoes: Scrub the skins, dry them, then use a fork to puncture the potatoes all over to release steam while baking. Then bake for 45 minutes at 400. Baked Sweet Potatoes Stuffed with Smoked Salmon, Tuna, and Corn Receitas Da Felicidade! eggs, corn, smoked salmon, grated cheese, tuna, parsley, sweet potato Twice Baked Sweet Potatoes Pork bacon, celery, butter, black pepper, sweet potatoes. How to Bake a Perfect Sweet Potato: Preheat the oven to 375 degrees. Wash all potatoes and prick with a fork or a knife several times each (6-8 times at least).

Rub each potato with a thin layer of olive oil and sprinkle with kosher salt. Method. Preheat the oven to 190°C.

Place the sweet potatoes onto a baking sheet, drizzle with 15ml olive oil and season with salt and pepper. Bake for 45-60 minutes, or until tender. This Simple Mexican Stuffed Sweet Potatoes recipe is going to be one of your favorites. It’s deliciously soft on the inside and stuffed with a variety of flavorful toppings.

This is an easy to make tasty and healthy dinner recipe option to add to your weekly dinner menu. Healthy Stuffed Sweet Potatoes Maria Marlowe cumin, parsley, black pepper, tahini, garlic, broth, lemon juice and 12 more Healthy Stuffed Sweet Potatoes Mom to Mom Nutrition onion, sweet potatoes, fat free milk, broccoli, light sour cream. Preheat the oven to 425°F. Line a baking pan with foil or parchment paper. Poke each sweet potato 4 times with a fork and place them in the baking pan, leaving at least 1 inch of space in between.

When the oven has reached temperature, place the pan of sweet potatoes. Friends, we are so excited to share our latest obsession with you: Masala Chickpea Stuffed Sweet Potatoes! Swoon.

This seriously flavorful, Indian-inspired recipe is made with two of our favorite foods (chickpeas & sweet potatoes) and requires just 10 simple ingredients to. When sweet potatoes are cooked, place on a plate and make one cut lengthwise to open the potato up. Leave the peel in tact and using your spoon push down the cooked potato to make space for the filling. Season it with salt and pepper; Spoon the ground beef filling on top of the potato, and top with the fresh vegetables. Add the sauce on top and.

Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper.

List of related literature:

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Preheat the oven to 350°F. Place the sweet potatoes on a baking sheet and bake until they are tender when pierced with a sharp knife or a fork, about 1 hour.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Preheat oven to 160°C. Mix sweet potato, corn and honey, place on a paper lined baking tray and bake for 10 minutes or until sweet potato is soft.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
from 4 Ingredients Gluten Free
by Kim McCosker, Rachael Bermingham
4 Ingredients, 2011

Place the sweet potatoes (yams are not a good substitute because they are too soft) in a pot of boiling water and cook them until they are barely tender, about 40 minutes.

“The Oxford Book of Women's Writing in the United States” by Linda Wagner-Martin, Cathy N. Davidson
from The Oxford Book of Women’s Writing in the United States
by Linda Wagner-Martin, Cathy N. Davidson
Oxford University Press, 1999

To bake sweet potatoes, preheat oven to 450°F and bake on a cookie sheet until tender, 45 minutes to 1 hour.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Preheat the oven to 350°F. Place the sweet potatoes in a baking pan, and bake in the preheated oven until tender, 30 to 45 minutes.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

This recipe produces a firmer finished product with much more flavor — a definite improvement over store-bought sweet potatoes from a can.

“Canning and Preserving For Dummies” by Amelia Jeanroy, Karen Ward
from Canning and Preserving For Dummies
by Amelia Jeanroy, Karen Ward
Wiley, 2009

Baked Sweet Potatoes with Corn Scoop the meat out from its skin and combine with cooked corn kernels, about 2 tablespoons per potato; butter, about 1 tablespoon per potato; and salt, pepper, and brown sugar (not too much) to taste.

“How to Cook Everything: Holiday Cooking” by Mark Bittman, Alan Witschonke
from How to Cook Everything: Holiday Cooking
by Mark Bittman, Alan Witschonke
HMH Books, 2011

Preheat the oven to 400°F. Peel the sweet potato, chop into bite-size cubes, and bake in the oven for 20 minutes, or until fork-tender.

“The Ultimate Pet Health Guide: Breakthrough Nutrition and Integrative Care for Dogs and Cats” by Gary Richter, MS, DVM
from The Ultimate Pet Health Guide: Breakthrough Nutrition and Integrative Care for Dogs and Cats
by Gary Richter, MS, DVM
Hay House, 2017

ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE Heat ¼ cup packed light brown sugar, 2 tablespoons applejuice, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⁄ teaspoon ground nutmeg in small saucepan over medium heat.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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66 comments

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  • Hey Maddie!!
    I just wanted to thank you for all of your amazing videos, and for spreading so much positivity across the world. You are a true inspiration, and are the main reason I started creating my own videos. If I can even make one person happy from my content like you do, then it was worth every minute making. If anyone reading this could like the comment, so Maddie might read it I would be very grateful! Thanks a lot guys! (P.S. been a fan since the ‘cutting my own hair’ video)

  • i only live in a studio apt. Would a toaster oven work almost as good as a grill? I can microwave the first half of the recipe and then use the toaster oven, Looks yummy.

  • I have been veggie based for three months now and notice my tastes have change for the better. I can really taste spices better and the food has much more flavor by its self. Thanks for all the great videos, really helps me find different meals. Paul

  • There are lots of sesame paste but no Tahini in China,actually I know they are same made by sesame ,but the first one is more like caramel colour.I really attract by your Tahini suace! I wonder know what is different between them?����

  • Am I the only vegan who doesn’t eat bananas ����?? Or dates or potatoes or oats!! That’s like 80% of most vegan what I eat in a days hahahaha

  • Was pretty behind on your videos but just started watching again and I’m so glad I did! You are so inspirational and you just make me want to eat better (I’m already vegan but not the super healthy kind haha)

  • You guys are so cute. Loving your simple but delicious looking recipes. Going to make that tahini dressing. Keep up the great videos!

  • What are some of the second hand websites you use? Also I love love love your channel I have been vegan for 7 months now and have no plans on going back i feel so amazing with this lifestyle change! xx

  • Just found your channel and love your personality and videos!! I am a newbie vegan and am so glad I cam across your channel for recipes and inspiration!

  • OMG peanut butter on carrots is my FAVE snack evaaaaa!!! Also, I’ve made your stuffed sweet potatoes before and they are so so yummmyyyyyyy:)

  • those are yams. you can tell by the orange color. sweet potatoes will be long like a yam and white like an Idaho potatoe. Either way it looks delicious.

  • Love the banana ice cream. I have all the ingredients so I might make it for myself today. Thanks for the suggestion.

    I have a question, where do you get most your protein source? Tofu, nuts, etc.

  • Hi Laura-did you say that there sweet potato or yams are the same thing? Just caught that & wanted to know your take bc I thought they were different-I like the ones you use here but think there yams?! Every time I go to market the sweet potatoes are yellow/light color?! SO confusing lol

  • A stuffed sweet potato is also gorgeous for breakfast nice and hot. You can put non dairy yogurt fruits walnuts maple syrup cinnamon nutmeg take your pick or do them all!

  • Your hair is getting so long! Dinner looked delicious people stay sleeping on baked tofu lol that is the best way make it every time I have sautéed tofu its too soggy and bland on the inside but baked is guaranteed to always be crispy and firmer on the inside. People just don’t know lol! And jack is everythingggggg!

  • Another terrific vid and recipes Maddie and Kyle!!! What temp did you bake the tofu, and for how long, please? I am tofu “challenged.” Y’all are great educators on healthy living!

  • OMG I make my stuffed sweet potatoes in the same way but without the beans so now I have to incorporate them to the recipe too!
    Also, mustard on sweet potatoes tastes SO GOOD! Love your videos guys ^^

  • I feel like I need to tell this everytime I watch your videos..you’re the cutest couple!
    all the food looks amazing.how do you prepare broccoli.do you steam it|?

  • Tomorrow I will make the falafel recipe <3 you and kyle are my inspo (as you already know because i follow you everywhere lol) Have a nice day!!

  • I cannot wait to make these! I just watched this one and the stuffed mushrooms video and I am going to make them for dinner:) You have some great recipes!

  • I’m so glad you’re doing a vegetarian theme! I can usually figure out how to make recipes ‘vegetarian friendly’ myself, but this is FANTASTIC! If you ever do another vegetarian themed video ‘series’, would you be interested in doing some recipes involving TVP (textured vegetable protein)? It’s fake meat, it’s not disgusting tofu and it’s actually really good. But, like any meat it tastes boring on it’s own. Not asking, just wondering if you’d be interested.:)

  • Again, YUM!  I have pretty much confined myself to using only your recipes Maddie, they are so easy, versatile and always tasty.  I know what I’m fixing to eat tonight!:)  You are a true chef

  • Wow!! It doesn’t only sound and look great you also have a great way of presenting it! it’s been a while since I had so much fun watching a cooking video! Keep it up! ��

  • i just came across your channel, cause I was craving stuffed sweet potatoes (vegan of course!!!!) lol but you’re so cute and I love you’re personality….just subscribed!!!

  • I fucking bake so many sweet potatoes as a 25 year old law student it is like one of the easiest things to do haha. Gonna try dis.

  • Your my new favorite lady. So glad I found your cooking YouTube. The food u make are diff and actually taste good. You cook one thing in diff varieties and u cater to the vegan vegetarian community. Can’t go wrong with ur vids. Thank you.

  • Holy moly!! I love Asian sweet potatoes but I’ve never tried orange sweet potatoes before! My family and I will definitely try this for lunch or dinner one day ��

  • I didn’t have half those ingredients on hand…or the time ��… so I just added some bbq baked beans to a baked sweet potato and some sauerkraut and called it a night. But I will say, I’m inspired! So, next time…hopefully… ��

  • Hi Maddie��,I am new subscriber
    I ate sweet potato for first time with your recipe tonight oh my god it was amazing.Thanks for your videos ��Merry Christmas ����

  • I love your videos,been watching for a long time! I would love to see a new intro video, maybe you could flash your book in it too! ����

  • Im a new vegan and just made this… it has changed my life! By FAR the best meal I’ve had vegan… and one of the best meals I’ve EVER eaten!! <3

  • Hey Laura! I’m a new subscriber. I came on YouTube to search for a recipe for cabbage rolls & got hooked on your channel. Your amazing & I can’t wait to try your recipes.

  • Good job Sarah!!!! You are at 800k subscribers!!!!! I love your Channel soooooooooooooooo much! You have given me soo many ideas for breakfast lunch dinner and dessert. And your hair is super amazing.

  • Love your personality which also helps make the recipes. I was looking for baked sweet potatoes �� & am so happy to have bumped into my. I need to eat healthier and was thinking about becoming vegan bc husband cooks all the wrong foods. U now have a new subscriber. Thank you ��

  • I’m so happy you uploaded this, I recently got two sweet potatoes bz you inspired me and I see that you uploaded a sweet potato recipe
    I CANT WAIT TO TRY IT��

  • Hi Laura, is there a good substitute for the pepper jack cheese. My husband and I would love it but not sure about the kiddos! Can’t wait to try it!!

  • OMG! I NEED to make these! they look absolutely fab.:D do you think if you could get those particular beans, that you could add a bit of smokey bourbon type BBQ sauce to the ordinary ones?

  • You are sooo bubbly, girl! Looking at your healthy complexion just kick-started me to get back in shape quick and be more of health-conscious from today on. And so loving your cheery vibe!

  • Okay, I’m a vegetarian, and one of the reasons I’m not vegan is… TOFU! I don’t cook, so do ya think this would work without the faux meat? lol I love stuffed sweet potatoes, partly because you can stuff it with almost anything. BTY I love your channel!

  • I made this last night for myself and my husband. We are in love! It was so good and so filling. Thanks for sharing and being you!

  • Thank so much for doing veggie dishes for us vegetarians and vegans!❤️ more healthy and delicious yum! Please don’t stop making vegetarian videos, love your channel so much xx

  • I’m a recent subscriber and have been binge watching your videos for the past couple weeks! Would love if you did a “sauces/dressings” video one day and combine all the sauces you make regularly into one video. That’s the thing I struggle most with when I need something for my bowl of rice and veggies:) Love your videos!!

  • I made your falafels with the dill sauce and they were amazing! The spice combination was perfect.:) And thanks for putting your recipes in the comments so I can always cook them later!:D

  • I decided to have stuffed sweet potatoes with nooch for lunch today and catch up on my YouTube channels, and saw that you had made the same thing for lunch! Kinda laughed to myself while I ate my meal along with you guys. Very much LOVE your channel! You’re one of the first vloggers I followed when I started my plant-based diet 3 months ago. Watching your videos made the transition so easy and always provided me with motivation when I needed it. You really, really do make a difference. Thanks, Maddie and Kyle!

  • I love your videos. Im so going to make those sweet potatos in the upcoming days. And lol i feel like kyle was tryna tense his muscles to the camera the whole time >.< So cute, your bodies are popping! Glowing and so healthy

  • Hope you guys enjoyed this video! The full recipe for the stuffed sweet potato’s is in the description box above! ���� Don’t forget to give this video a THUMBS UP ���� and let me know your thoughts in the comments �� I know I say this all the time, but you guys are the best. I really appreciate all your positivity, kindness, love, and support. Much love ❤️

  • “…and who doesn’t love sweet potatoes?” Uh… I don’t actually like this particular kind, but I do like the yellow/white ones, so I’ll try this with those

  • Hi! I love your videos, and use your recipes all the time. But your recent posts uses pre-fabricated mixes that aren’t available in Europe, more specifically Norway. So, from an Norwegian fan: When you use mixes like that, can you add a side recipe so we can imitate it?:)

  • MMMMmmm…great low carb treat too! Gotta deffo try it this weekend at my beach BBQ party. Great thing is, they can be prepared ahead of time, which I love! Thanks hon!

  • Michel was a pleasure watching your vdo; made my mouth water �� lol. You’re really good for a teen chef; keep up the good work sweety ����

  • thanks for the recipe, I will make these tomorrow! but sadly we don’t have Bush’s beans here in the UK, I will have to use Heinz beans.

    p.s. can you do a cool twist on beans on toast? is beans on toast a thing in the US? haha

  • Just got your book, I’m the happiest men on eart! It’s awesome! I’ve been following your show for a while and it’s amazing how your hard work (Joe’s and yours) got you guys this far. Keep going like so far, you are one of a kind! Xo from Costa Rica

  • I am binging your channel and want to thank you so much for your awesome content ���� How you don’t have more subs I don’t know!!! You are succinct and to the point without endless chatter about nothing and your recipes are fabulous and fast.

    Keep up the great work!!! And again, thank you ��

  • Hi, Sara Lynn!
    I just wanted to thank you for constantly sharing all your amazing recipes with us! You give me a lot of inspiration and I really enjoy watching your videos every time!
    Keep going like this, stay as bubbly as you are!��
    All the best, from Austria! ����☺️����

  • I haven’t seen this kind of potatoes around here, usually I fill up normal potatoes with a mix of cheese spices and minced ham/bacon. I like the idea of sour cream topping them. I’ll try this next time!

  • Any particular reason why she didn’t add the chorizo oil that was left in the pan? She even showed it to us….In my opinion it’s just a waste of flavor…

  • Made this the day you posted this! It was DELICIOUS! I even got my grandmother to fall in love with them! Definitely a new easy dinner for my house! ❤️

  • Sadly I can’t seem to find chorizo in Nova Scotia, Canada! I’ve checked everywhere:( I have contacted every grocery store and market. Nothing! First recipe of yours that I can’t make. So disappointed. Still love all of your other recipes and adore your sweet personality. This recipe will just have to wait on my “bucket list” xoxo Tiffany

  • I preordered Laura’s book a while ago from barnes and noble (like in july) and i still havent gotten it yet. Im from toronto, anyone else on the same boat as me?! Im dying to get it and the signed piece as well but I have no idea when its coming

  • hi Laura! I am a big follower of your cooking. However I am a vegetarian. When you make interesting dishes like this, it will be helpful if you can come up with ideas for vegetarian substitutes for the meat.

  • Hi Laura, great video as always. Do you know when the book plates are going out as i still havent received mine and nor has my sister?

  • wow… great recipe.. i am glad i saw your video…. because i have so many sweet potatoes that a friend gave away to me and i did not KNOW WHAT TO MAKE beside PIE LOL… thank you so MUCH! 😉

  • finally! Sara Lynn you may remember me your biggest fan ever! I am only ten years old and my mother is only 40 years old and she past away �� you are the only one that can me happy

  • Imagine how hard it has to be for the person filiming: smelling all she is cooking and watching her tasting it. Pretty sure that only takes 2 seconds from the moment he/she presses “stop” to go and get another fork hahahhaha

  • love it! I’m making them for Thanksgiving since I’m the only one in the family that eats sweet potatoes. maybe they will try them this way. Thanks Laura. Hugs!

  • laura can i kindly ask you what pepperjack (hope to have write it in right way) looks tastes like in Italy if i want to make the same recepie?!? thank you thank you!!! have a nice day! ������