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Super Simple Stuffed Sweet Potatoes - Ms. Health-Esteem - Healthy Living and Self-Care Tips

Super Simple Stuffed Sweet Potatoes

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Hello Lovelies:

With fall slowly slipping through our fingers it’s time to load up on tons of root veggies, winter squash and all of the goodies that autumn harvest has to offer. I’ve been on a huge carrot binge (thanks to a bountiful harvest) but I think it’s time to move on to other orange friends, like the beautiful sweet potato.

Sweet potatoes have almost twice as much vitamin A as carrots! On top of that you’ve got tons of vitamin C, manganese, copper and lots of B vitamins! These lovely tubers have anti-inflammatory properties, may help to improve blood sugar levels and (my favourite part) they’re freaking delicious! Especially when you bake ’em and stuff ’em with extra yum (foreshadowing!)

And just when we thought things couldn’t get any more awesome, it turns out that eating sweet potatoes with a good fat (like fan favourite avocado) allows you to absorb even more of that awesome fat soluble vitamin A.

With all of this in mind I got to creating! I’m happy to present you with these super yum Stuffed Sweet Potatoes (complete with avocado):

These delicious Stuffed Sweet Potatoes are a must. Gluten Free, Refined Sugar Free and Vegan. They're guaranteed to please!

Delicious Stuffed Sweet Potatoes

This Recipe is Gluten Free, Refined Sugar Free, Paleo and Vegan

Preheat your oven to 350°F


2 Large Sweet Potatoes

½ Cup of Coconut Milk

¼ Cup of Maple Syrup

½ Cup of Chopped Spinach (loosely packed)

¼ Cup of Chopped Onion Greens

1 Avocado

Juice of Half a Lemon

These delicious Stuffed Sweet Potatoes are a must. Gluten Free, Refined Sugar Free and Vegan. They're guaranteed to please!


Poke the sweet potatoes a few times with a fork and place them in the oven (on a baking sheet). Bake them whole (no need to peel these babies), until you can stab a fork through clean (approx. 40-50 min, depending on the size of the potatoes).

In the meantime, mix the Coconut Milk and Maple Syrup in a small saucepan and warm on the stove.

Once the potatoes are baked, slice them open vertically and spoon out the flesh (taking special care not to damage the skin too much). Mash with coconut milk/maple syrup mixture (save a few tablespoons if you’d like to add more on top of the potatoes). Add the spinach and onion greens and mix well. Spoon the mash back into the sweet potato skin.

Mash 1 Avocado with the juice of half a lemon. Place a generous amount on top of each potato Add a tablespoon of coconut milk mix on top of each (this is optional, but so yum!)

Super bonus – If you’re famished, these stuffed sweet potatoes go great with my carrot soup.

I hope that you love these as much as I do! I’ll definitely be back at the farmers market this weekend to pick up a ton of sweet potatoes.

What are your favourite foods to load up on this time of year? Any beloved sweet potato dishes that you think that I should try? Let me know in the comments below!

Health and love,


Thought of the day: There are always new ways to look at old things; that which is known to me deserves to be rediscovered.

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Sara | Ms. Health-Esteem

Sara Flanagan is a wellness writer and the creator of, where she shares her story of being diagnosed with Graves Disease, a chronic autoimmune disease, and empowering herself to do everything she can to thrive in spite of her diagnosis. She writes articles on self-love, acceptance, wellness and nutrition. Join the Health-Esteem Family today and share in the journey.


  1. Reply


    November 6, 2016

    Hey, what do you use to mash the sweet potato flesh in? I’m making this tonight.

    • Reply


      November 6, 2016

      Hi Vickie! I’m so happy you’re making them. Let me know your thoughts.

      I use either a potato masher or a fork. You can use egg beaters as well if you’d like.

      Have a lovely supper ?

      • Reply


        November 7, 2016

        Oh. My. Word.

        So I made them last night; followed your instructions to the T. Absolutely mouthwatering. I am even considering making a large bowl as a Thamisgiving side dish. Rather than stuffing them back into the skin, I am most likely just going to make a big bowl of it mashed. Any tips on making it on a larger scale?

        The only modification I would make is to leave out the lemon and avocado. I was absolutely blown away by the taste of the maple syrup and coconut cream from the can.

        Would you happen to have any additional recipes with the coconut and maple syrup? I truly loved it.

        • Reply


          November 7, 2016

          I’m so glad that you enjoyed it! Thank you for much for your lovely compliment! Coconut and Maple Syrup were made for each other in my opinion! I use the two together often!

          Here’s a few recipes I pulled up for you with coconut milk and maple syrup:

          Peanut Butter Nice Cream Pie:

          Vanilla Coconut Milkshake with Maple Whipped Cream:

          Quick and Delicious Carrot Soup:

          Slow Cooker Butternut Squash Soup:

          As for creating the dish on a larger scale, I would simply make certain to up the ingredients in the same amounts. If you double the sweet potatoes, double everything else. If I make a mash soon and have further ideas or suggestions I will definitely share them.

          I hope this is a huge hit with your family! Have a lovely day and beautiful Thanksgiving when the day comes.

          Health and love,

          Sara ♡

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