• Liz Talley - Urban Graze

Stuffed Sweet Potatoes

2 medium-large sweet potatoes

2 oz. cream cheese

2 tsp. balsamic vinegar

1 tsp. soy sauce

¼ tsp. garlic powder

Dash pepper


¼ c. thin strips roasted red sweet pepper* (about 1” long)

Sour Cream

Snipped chives

Bake sweet potatoes.

Scoop out flesh, leaving ⅛” - ¼” inside to serve as a lining for the paper-thin skin. Combine in a bowl with cream cheese, vinegar, soy sauce, garlic powder, and pepper. Add a splash of milk if needed to bring to a creamy consistency of your liking. Stir in peppers.

Spoon the mixture into the potato shells. Broil on top rack for 3-5 minutes, or until nicely browned. Garnish with sour cream and chives.

*Tip: quick-roast pepper by holding the whole, uncut pepper over the stove on a fork until it is charred.

To Bake Whole Sweet Potatoes

Preheat oven to 425.

Line a rimmed baking sheet with parchment paper or foil. If using foil, brush or spray it lightly with oil. Don't skip lining your baking sheet! Sweet potatoes ooze caramelized sticky sugars as they roast.

Wash and dry the sweet potatoes. Stab with a fork 5-6 times and place on the prepared sheet.

If you leave them "naked" (not wrapped in foil), they'll develop a slightly crisp skin. To enhance the skin's flavor, you can rub with a little olive oil and season with salt and pepper.

If you prefer a soft skin, wrap each potato individually in foil after stabbing with a fork. Then place on the prepared sheet.

Bake for about 45 minutes, or until the skin has puffed and flesh is soft when you test with a fork. Time will depend on the size of the potatoes. Purple potatoes take a little longer.

To Microwave Whole Sweet Potatoes

Wash and dry the sweet potatoes. Stab with a fork 5-6 times, place on a dish and microwave for about 5 minutes or until flesh is soft. Skin will be soft.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now