Baked Stuffed Sweet Potatoes

Sweet potatoes are the perfect, healthy vessel for the all the toppings your heart desires. Savoury, sweet, breakfast, lunch or dinner, the options are truly endless.

To roast sweet potatoes: 

  • Preheat oven to 400’F 
  • Pierce sweet potatoes with fork 
  • Rub in a small amount of oil 
  • Season with salt and pepper 
  • Place on a parchment lined sheet 
  • Place in oven for 30 minutes to 1 hour or until tender and cooked through 
  • Allow to cool slightly
  • Cut down middle, lengthwise, not piercing bottom skin 
  • Open 
  • Fluff with fork 
  • Add butter, coconut oil or spices 
  • Top as desired 

Some options we suggest: 

Breakfast Sweet Potato: 

Per 1 potato

  • 1 egg, scrambled and seasoned 
  • 1 piece Pete’s Double Smoked Bacon, cooked and chopped 
  • 2 chive stems, chopped 
  • 1/4 cup Pete’s Own Aged Cheddar, shaved 

Mexican Sweet Potato:

Per 1 potato 

  • 1/2 avocado, peeled and diced 
  • 1/4 jalapeño, thinly sliced 
  • 2 Tbsps feta, crumbled 
  • 1/4 cup Pete’s House Made Salsa 
  • 1/4 cup black beans, drained and rinsed 
  • 1 stem green onion, sliced 
  • Cilantro, picked and washed 

Dessert Sweet Potato: 

Per 1 potato 

  • 1/4 cup Greek yogurt 
  • 1 fig, halved 
  • 1/4 cup berries of choice 
  • 1/4 cup Justin’s Hazelnut Almond Butter, melted and drizzled 
  • 3 pecan halves 
  • 1/4 cup Tutti Almond Cocoa Bites 
  • Fresh mint for garnish 

Recipe created by Chef Dany Duguay

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