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Easy stuffed sweet potatoes

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When was the last time you had stuffed sweet potatoes? When I was a private chef I would make them for my clients all the time. Not only because they’re delicious and filling; also because they’re so easy to make! The possibilities are endless for stuffed sweet potatoes. You can dress them up, or dress them down. Today I’m sharing a delicious dressed down easy stuffed sweet potatoes recipe that has just 5 ingredients!

Easy stuffed sweet potatoes

The key to perfect easy stuffed sweet potatoes is outsourcing one of the ingredients. I love south east Asian flavors, so I used an Indonesian satay sauce for this recipe. I cooked cauliflower and chickpeas in the simmer sauce, and stuffed the sweet potatoes with that hearty and balanced blend with so much flavor! This is a terrific recipe for meal prep days. Using a pre-made simmer sauce will help you cut back on both cooking and clean up time. Who can say no to that?

In reality you could use any sauce for these easy stuffed sweet potatoes: whatever you like! I happen to be a fan of curries and lots of spice, so I always have a curry or satay sauce in my pantry. Alternatively you could try this 5 ingredient recipe with an enchilada sauce, teriyaki sauce, peanut sauce, sweet and sour sauce, or any other sauce you’re in the mood for. You could even make your own sauce for an even healthier option. The almond lime sauce from my sweet potato noodle recipe would be perfect!!

Easy stuffed sweet potatoes

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This delicious 5 ingredient vegan recipe can be taken to the next level by adding fried shallots. Don’t worry, they’re still part of the 5 ingredients, as long as you don’t count the oil 🙂 To fry shallots warm about 1 cup of a high heat oil, and add thinly sliced shallot slices or rounds from 2 shallots. Fry until they turn golden, then transfer them to a paper towel lined plate. Continue with the remaining shallots. Careful not to overcrowd the pan or burn them. As they cool on the plate they will crisp up. Use them to top the stuffed sweet potatoes.

If you love stuffed sweet potatoes you should also check out my Wild Mushroom Farro Stuffed Sweet Potato recipe! It’s a bit more time consuming to make, but super delicious and also great for meal prep.

4.60 from 5 votes

Easy Stuffed Sweet Potatoes | 5 Ingredients!

By: Jenné
Makes 2 servings, but feel free to double the recipe for more. The Indonesian Satay sauce I used is no longer available, but I recommend this Thai Satay Simmer sauce from Thai Kitchen. Or use this recipe to make your own!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 -4


  • 2 large sweet potatoes
  • 1 shallot, diced
  • 1 15- oz can of chickpeas
  • ½ head cauliflower, diced
  • 1-1 1/2 cups Satay Simmer Sauce, or a different simmer sauce
  • Bonus: add cilantro to garnish and serve with fresh lime.


  • Preheat oven to 375°, and line a baking sheet with parchment paper. Cut the sweet potatoes in half lengthwise, and rub a thin layer of oil onto them. Bake for 45 minutes, or until tender. Microwave instructions: to save time and avoid turning on the oven you can microwave the sweet potatoes instead. Poke holes in the whole sweet potatoes, and wrap them with damp paper towel. Microwave for 7-9 minutes, or until tender.
  • Warm ¼ cup of water in a skillet or frying pan, and add the shallots. Sauté for about 1 minute, or until they soften and the water starts to dissolve. Add the chickpeas, cauliflower, satay simmer sauce, and ¼ cup of water.
  • Cook for 20 minutes covered on medium heat until the cauliflower is tender.
  • Mash the center of the sweet potatoes, and fill with the chickpeas and cauliflower. Top with fried shallots (instructions in summary).
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About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. The taste characteristics of this fruit differ for each individual variety. There are vegetable, dessert or fodder varieties. They can also differ in color, shape, structure of the core and, compared to potatoes, there are no eyes on the surface. But at the same time, there is a slight roughness, slight tuberosity, or in general the skin is completely smooth.

  2. I tried this recipe and it’s great! I’m flight crew and it’s easy to take on the road. Thanks 🙂

  3. I made this recipe and the linked version of the peanut sauce. It doesn’t look as colorful as your pictures. The cauliflower and chickpea mixture ended up looking pretty light brown with the peanut butter sauce. Maybe you broiled the sweet potatoes once you put the mixture inside? The flavor wasn’t as peanuty as I would have liked so maybe missing a spice or something.

  4. I just want to say that you may want to consider boycotting Thai Kitchen products. They are one of many companies who will not answer whether or not they use monkeys for slave labor in collecting coconuts.

  5. Hello
    So many of your recipes sound just fabulous. However, I can’t eat any kind of bean, lentil, chickpeas. Was wondering if toasted.., fried in cornstarch of baked tofu could be a substitute? Please advise. Or and mixed up with some pulverized walnuts?