Vegetarian Cheesy Stuffed Sweet Potatoes

Vegetarian Cheesy Stuffed Potatoes are a unique and delicious twist on the classic stuffed potatoes, a vegetarian recipe ideal for a family lunch or a special occasion where you want to impress your guests. Stuffed with a mixture of eggs, provola cheese, and grated cheese, they can be enjoyed as a main dish, complemented with a seasonal side dish, or as a hearty accompaniment to burgers and grilled meats.

Easy to make, simply boil the potatoes for about half an hour and, once cooled, scoop out the pulp with a teaspoon. Mix the pulp with an egg, grated Parmesan cheese, diced provola cheese, and chopped parsley, then transfer it back into the potatoes, which are then baked in the oven with the cherry tomatoes for a stringy and irresistible result.

What Are Cheesy Stuffed Sweet Potatoes?

Stuffed sweet potatoes have a rich and flavorful history in the United States, rooted in Southern culinary traditions that blend indigenous and African influences. Sweet potatoes themselves are native to the Americas and were a staple crop for Native American tribes long before European colonization. As African slaves were brought to the U.S., they brought with them culinary practices that included slow roasting and stuffing vegetables, which merged beautifully with local ingredients like sweet potatoes. Over time, this humble root vegetable became a centerpiece in Southern comfort food, especially when stuffed with hearty fillings such as spiced meats, beans, greens, and cheese.

Pro Tips for The Best Stuffed Sweet Potatoes

• Select sweet potatoes that are roughly the same size so they cook evenly. Medium-sized ones work best for stuffing.
• Always roast your sweet potatoes instead of boiling them. Roasting at 400°F (200°C) for 45–60 minutes enhances their natural sweetness and gives the skin a nice, crisp texture perfect for stuffing.
• When halving and scooping the potatoes, leave a small border of flesh around the edges. This keeps the skins sturdy enough to hold the filling without tearing.
• After stuffing, pop them under the broiler for a few minutes to melt cheese, crisp up toppings, or add a bit of char for extra flavor.

Is It Okay to Eat Sweet Potatoes Skins?

Yes, it’s completely safe and healthy to eat sweet potato skins. They’re packed with fiber, vitamins, and antioxidants that support digestion and overall wellness. Just be sure to scrub them clean before cooking to remove any dirt or residue.

What Else Can I Add to These Vegetarian Stuffed Sweet Potatoes?

If you like, you can add whatever ingredients you prefer or have on hand: scamorza, mozzarella, or Asiago instead of provola.

You can also add other vegetables, such as sautéed mushrooms, boiled peas, sautéed radicchio, or other leafy greens, such as chicory and broccoli: the sweet flavor of these tubers pairs perfectly with the savory seasonings and bitter notes, creating a perfect balance.

Can I Add Some Proteins?

Absolutely! Adding protein to sweet stuffed potatoes turns them into a satisfying and balanced meal. Great options include black beans, shredded chicken, quinoa, tofu, or even lentils—each complements the sweet and savory flavors beautifully while boosting nutritional value.

Can I Make Them Vegan?

Yes, you can easily make stuffed sweet potatoes vegan! Simply use plant-based ingredients like black beans, quinoa, sautéed vegetables, vegan cheese, or avocado. Spices, tahini, or a drizzle of olive oil can add depth and flavor without any animal products.

How Do I Keep Them From Getting Soggy?

To keep stuffed sweet potatoes from getting soggy, make sure to roast them instead of boiling, which helps remove excess moisture. Let them cool slightly before stuffing, and avoid overloading with wet ingredients like watery sauces or under-drained beans. For extra crispiness, bake them again after stuffing for a few minutes to firm up the texture.

What Can I Serve Them With?

Stuffed sweet potatoes pair wonderfully with a fresh green salad, roasted vegetables, or a tangy slaw to balance their sweetness. For a heartier meal, serve them alongside grilled tofu, chicken, or a light soup. A citrusy dressing or herby yogurt sauce can also enhance the overall flavor.

Can I Make Them Ahead of Time?

You can bake the sweet potatoes and prep the filling a day ahead. Assemble and reheat before serving for a quick and easy meal.

Do They Freeze Well?

Yes, stuffed sweet potatoes freeze quite well! Let them cool completely, then wrap each one tightly in foil or place in an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave until heated through.

How to Store Any Leftovers

To store leftover stuffed sweet potatoes, let them cool completely, then place them in an airtight container and refrigerate for up to 4 days.

Reheat in the oven at 350°F (175°C) for about 15–20 minutes or microwave until heated through. For best texture, avoid keeping toppings like sour cream or herbs on them before storing.

How to Make Cheesy Vegetarian Stuffed Sweet Potatoes

First, boil the potatoes for about 40-45 minutes; they should be cooked but firm. Cooking times will depend greatly on the size of your potatoes: after the first 20-25 minutes, check them frequently to avoid overcooking them. Then drain them and let them cool.

Once cold, cut off the top cap.

Transfer the potatoes to a baking tray greased with oil and hollow out the inside well with a teaspoon, also recovering the pulp left on the cap.

Gradually transfer the puree into a bowl and mash it well with a fork.

Then add an egg, salt, pepper and grated cheese.

Mix everything together.

Finally, add the provola, cut into cubes, and the chopped parsley.

Continue mixing well until you get a smooth filling.

Fill the potatoes, add some halved cherry tomatoes and season everything with a drizzle of oil and a little salt.

Bake at 355°F/180°C in a fan oven for 20-25 minutes, or in a static oven at 375°F/190°C for 20-25 minutes until the provola has melted and you have obtained a nice golden crust on the surface.

Enjoy!