Super Green Stuffed Sweet Potatoes

🛒 Ingredients

• #Sweet Potatoes;
• 4 large sweet potatoes — similar in size.. 1 tbsp olive oil
• ½ tsp sea salt.. ¼ tsp black pepper
• #Green Filling;
• 250 g Brussels sprouts — trimmed and quartered
• 150 g green peas — fresh or frozen.. 1 tbsp olive oil
• 2 cloves garlic — minced.. ½ tsp onion powder
• ½ tsp dried thyme.. Salt and black pepper — to taste
• #Creamy Mash & Finish;
• 3 tbsp plant-based butter or extra-virgin olive oil
• 2–3 tbsp unsweetened plant milk — as needed
• ¼ tsp nutmeg — optional, enhances sweetness
• 3 tbsp fresh chives — thinly sliced, plus extra for garnish

👩‍🍳 Instructions

1. 1

   Bake the sweet potatoes: Preheat oven to 200°C (400°F). Scrub the sweet potatoes thoroughly and pat dry. Prick each one all over with a fork — this lets steam escape and speeds cooking. Rub skins lightly with olive oil, then sprinkle with salt and pepper. Place directly on the oven rack or onto a baking tray. Bake for 45–55 minutes until the skins are crisp and the flesh feels very soft when squeezed gently.

2. 2

   Roast the Brussels sprouts: While potatoes bake, toss the quartered Brussels sprouts with 1 tablespoon olive oil, minced garlic, onion powder, dried thyme, salt, and pepper. Spread on a small baking tray and roast alongside the potatoes for 20–25 minutes until tender-crisp and lightly golden at the edges.

3. 3

   Cook the peas: Steam or boil the green peas for 3–4 minutes until bright green and tender. Drain well and set aside.

4. 4

   Prepare the creamy filling: Once the sweet potatoes are cool enough to handle, carefully slice them open lengthwise — do not cut all the way through. Gently scoop out most of the warm flesh into a mixing bowl, leaving a thin layer attached to the skin so the potatoes hold their shape.

5. 5

   Mash and combine: Add the plant-based butter, plant milk, nutmeg, salt, and pepper to the scooped-out sweet potato flesh. Mash thoroughly until smooth and creamy. Fold in the roasted Brussels sprouts and cooked green peas — mix gently so the vegetables remain visible and colourful. Taste and adjust salt or seasoning as needed.

6. 6

   Stuff and serve: Spoon the creamy green mixture generously back into each sweet potato shell, mounding it up beautifully. Return to the oven for 5–8 minutes just to heat through. Sprinkle generously with fresh chives before serving. Enjoy warm as a complete, satisfying meal!