Baked Stuffed Sweet Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Lunch, Sides, Snacks
Cuisine American, Asian
Servings 2 servings
Calories 336 kcal


  • 2 large sweet potatoes
  • 1 block tofu (use chickpeas if making soy free)
  • 1/4 cup prepared teriyaki sauce
  • 1/2 cup shredded carrots
  • Handful of fresh cilantro and sesame seeds optional


  • Preheat oven to 425 F.
  • Cut potatoes lengthwise, wrap in aluminium foil and bake in oven for 45-60 minutes
  • Meanwhile, cut tofu into cubes and place in a shallow bowl. Gently mix through teriyaki sauce ensuring all of the tofu is covered.
  • When potatoes are soft in the middle, scoop out the middle of the potato and fill with tofu, (and other vegetables, if desired) . Return the potatoes to the oven.
  • After 10-15 minutes, remove potatoes from the oven. Top potatoes with shredded carrots and more teriyaki sauce


Calories: 336kcalCarbohydrates: 42gProtein: 21gFat: 7gFiber: 9gSugar: 20g
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