Sweet potatoes have long been a staple in my kitchen: from soups , to sweet potato gratin , halloumi topped toasts, or even as a creamy drink I’m always finding new ways to put this versatile tuber to good use. But if there’s one way to prepare them that I come back to again and again it’s roasting and stuffing them.
While roasted sweet potatoes are delicious in their own right, stuffed sweet potatoes are even more spectacular. Simple and hearty, they’re an all-in-one meal that’s easy to assemble, making them the perfect weeknight dinner solution whether you’re eating solo or feeding a crowd.
I’ve made a number of versions over the years (including one that’s been a reader favorite since the beginning of the blog) but this is the way I’ve been making them most lately. Piled high with roasted green vegetables and a creamy green tahini sauce, these sweet potatoes make for a satisfying meatless main.
So here’s what you do: Grab a couple sweet potatoes, poke them all over then set them in a hot oven on a middle oven rack with a sheet pan or underneath. Roasting the sweet potatoes directly on the oven rack ensures that they cook evenly and allows the skins to crisp while the interiors become soft and fluffy. While they cook, blend up a quick green sauce made with fresh cilantro, parsley, tahini, lemon juice and olive oil.
About 15 minutes before the sweet potatoes are done, pop in a tray of broccoli florets and torn kale that’s been tossed with about half the green sauce. When the potatoes and vegetables are done, simply split the sweet potatoes down the middle fill them with the roasted vegetables and top them with extra green sauce and dinner is served! Roasting the kale and broccoli with the tahini sauce really brings the flavor up a notch and makes prep super easy since everything comes out of the oven at the same time. Nutritious and filling, it’s my go-to dinner this time of year.