Super Stuffed Sweet Potatoes

4 medium-large sized, well shaped sweet potatoes (be picky about the shape, it will make it easier when scooping and filling)

Veggie broth
1 small onion, minced
2 ribs of celery, diced small
2 medium or 1 large carrot, diced small
1 red pepper, diced small
frozen peas, corn, green bean mix
2 cloves of garlic, minced or grated


  1. Scrub the sweet potatoes and dry with a paper towel. Cut in half long-wise so they are like boats. Place cut side down on a parchment lined baking sheet or silpad. Bake at 350 for about 35-40 minutes (of course that depends on the side of the potatoes). When they are soft, remove from the oven and turn them over to cool.
  2. While the potatoes cool, saute the onion, celery and carrot in some veggie broth. Start with just a couple of tablespoons of broth and add more as the skillet gets dry. Add the red pepper, garlic and herbs of your choice.  I use basil, parsley and thyme. Stir well and saute for 8-9 minutes until the veggies are softened slightly, but still have a little crunch. Add the frozen veggies and heat through a little.
  3. Place in a large mixing bowl.
  4. When the potatoes are able to be handled, scoop the flesh out of the shell leaving a quarter-inch edge on all sides. Sweet potato skins are soft, so go at it gently. Put the potato in the mixing bowl with the veggies. Place the potato shells on a baking sheet or deep casserole dish.
  5. Using a potato masher, mash the stuffing mixture so that it is well blended.
  6. Scoop the stuffing into the shells mounding it up.
  7. Bake again for 25 minutes.

**You can add any leftover veggies you have or if you have bits of things leftover, just add them in to the saute. It will taste a little different each time but still super yummy.

These can be made through step 7 and stored to be baked the second time later. If they are placed in the refrigerator, the baking time will be longer to get them completely heated through.

To freeze for future use, individually wrap the potatoes in plastic wrap then place them in a gallon size Ziploc bag. They stay perfect this way. I have had them in my freezer for a year and they still were fabulous when I unwrapped them, thawed them out and baked them.

Seriously yum.

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