Getting bored of your weekly meal prep? Try these easy stuffed sweet potatoes three ways: buffalo chicken, taco beef, and BBQ pork! In less than an hour, you can have a week’s worth of delicious dinners with three flavors to choose from. These meals are high protein and low fat, perfect for post-workout. You might also like my Sloppy Joe Stuffed Potatoes!
Did you know? Sweet potatoes are not any healthier than white potatoes. White potatoes are lower in sugar, while sweet potatoes are higher in vitamin A. White potatoes have more resistant starch, which suppresses appetite, while sweet potatoes have more fiber. Both are “healthy!”
I recommend getting larger eight-ounce sweet potatoes that can hold a lot of filling. I always purchase “organic” sweet potatoes and other root crops because vegetables grown in the ground absorb the most pesticides.
Buffalo Chicken Stuffed Sweet Potatoes
For the Buffalo Chicken Stuffed Sweet Potatoes, I boiled chicken until tender and easily shredded with a fork, then added some buffalo hot sauce. I know, boiled chicken doesn’t sound appealing but this method works! Bleu cheese crumbles, homemade yogurt ranch, carrot and celery sticks are the perfect sides!
Taco Beef Stuffed Sweet Potatoes
For the Taco Beef Stuffed Sweet Potatoes, I browned some lean grass-fed ground beef and seasoned it with reduced sodium taco seasoning. Then I loaded it into my baked sweet potatoes with some shredded lettuce, diced tomato, and organic fiesta cheese. Feel free to add some plain Greek yogurt in place of sour cream and salsa (I love salsa verde)!
BBQ Pork Stuffed Sweet Potatoes
For the BBQ Pork Stuffed Sweet Potatoes, I braised pork tenderloin in chicken broth and low sugar BBQ sauce, then shredded it. In addition to the sweet potato, I served my BBQ pork with a simple coleslaw. All you need is tri-color coleslaw mix, light mayo, brown mustard, and stevia-erythritol blend (or sweetener of choice). It’s so perfect for summer.
Here are the printable recipes for these Stuffed Sweet Potatoes 3 Ways! Please comment below if you try them 🙂
This post contains affiliate links. Recipes created in collaboration with Abby Pollock and TransformNation.
Easy stuffed sweet potatoes three ways: Buffalo Chicken, Taco Beef, and BBQ Pork. Make a week's worth of delicious dinners in less than an hour!
Ingredients
BBQ Pork Stuffed Sweet Potatoes
2-8 oz. sweet potatoes
8 oz. boneless pork chop or tenderloin
1/3 cup low sugar BBQ sauce
1/3 cup chicken broth
Coleslaw:
1 tbsp. apple cider vinegar
2 tsp. light mayo
2 tsp. brown mustard
1 tsp. calorie free sweetener (or sugar)
5 oz. tri-color coleslaw mix
Taco Beef Stuffed Sweet Potatoes
2-8 oz. sweet potatoes
8 oz. 93% lean ground beef
2 tbsp. reduced sodium taco seasoning
1 cup shredded lettuce
1/2 cup diced tomato
1/4 cup 2% Mexican cheese shredded (optional)
2 tbsp. nonfat plain Greek yogurt (optional)
2 tbsp. salsa verde (optional)
Buffalo Chicken Stuffed Sweet Potatoes
2-8 oz. sweet potatoes
8 oz. boneless skinless chicken breast
Sea salt and black pepper to taste
2 tbsp. buffalo sauce
4 celery sticks
4 carrot sticks
2 tbsp. bleu cheese crumbles (optional)
Yogurt ranch:
1/4 cup nonfat plain Greek yogurt
1 tsp. fresh parsley, chopped
1/4 tsp. dried dill
1/4 tsp. onion powder
1/8 tsp. sea salt (optional)
1/8 tsp. garlic powder (optional)
2 tbsp. green onion (optional)
Directions
BBQ Pork Stuffed Sweet Potatoes
Preheat oven to 400 degrees F.
Pierce sweet potatoes 4-5 times and bake on a sheet in preheated oven for 45-60 minutes until pierced easily with a fork.
Combine vinegar, mayo, mustard and sweetener in a bowl. Add coleslaw mix and toss to coat evenly. Place in the fridge to chill a minimum of 30 minutes.
Bring BBQ sauce and broth to a low boil in a deep skillet or saucepan over medium heat.
Add pork, cover and simmer 12-15 minutes until pork is cooked through. Turn off heat. Let pork sit for 5-10 minutes, then pull apart using two forks.
Spoon half pork into each sweet potato and serve with half prepared slaw. Leftovers will keep in the fridge up to 4 days.
Taco Beef Stuffed Sweet Potatoes
Preheat oven to 400 degrees F.
Pierce sweet potatoes 4-5 times and bake on a sheet in preheated oven for 45-60 minutes until pierced easily with a fork.
Cook ground beef until no pink remains, then add taco seasoning and 1/4 cup water.
Simmer and stir until well seasoned.
Fill each sweet potato with 1/2 cup lettuce, 1/4 cup tomato, half taco beef, 2 tbsp. cheese, and 1 tbsp. each salsa and yogurt (optional). Leftovers will keep in the fridge up to 4 days.
Buffalo Chicken Stuffed Sweet Potatoes
Preheat oven to 400 degrees F.
Pierce sweet potatoes 4-5 times and bake on a sheet in preheated oven for 45-60 minutes until pierced easily with a fork.
Season chicken breast with salt and pepper and place in a deep skillet or saucepan. Cover chicken with hot water and bring to a boil over medium-high heat.
Reduce heat to medium low, cover and simmer 8-10 minutes until chicken is cooked through.
Let chicken rest on a plate for 5-10 minutes, then pull apart using two forks.
Add 2 tbsp. buffalo hot sauce and stir to coat.
Combine yogurt, lemon juice, and spices to make ranch.
Spoon half chicken into each sweet potato, top with green onion and bleu cheese (optional), and serve with half prepared ranch, two carrot sticks and two celery sticks. Leftovers will keep in the fridge up to 4 days.
Recipe Note
Calories (per one BBQ Pork Stuffed Sweet Potato, including optionals): 420kcal, Fat: 11.8g, Sat fat: 1.3g, Carbs: 53g, Fiber: 9g, Sugar: 10g, Protein: 28g, Sodium: 246mg
Calories (per one Taco Beef Stuffed Sweet Potato, including optionals): Calories (per serving, including optionals): 459kcal, Fat: 10.6g, Sat fat: 4.8g, Carbs: 57g, Fiber: 8g, Sugar: 15g, Protein: 33g, Sodium: 835mg
Calories (per one Buffalo Chicken Stuffed Sweet Potato, including optionals): 438kcal, Fat: 8.9g, Sat fat: 3.3g, Carbs: 55g, Fiber: 9g, Sugar: 14g, Protein: 35g, Sodium: 1,100mg
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