These hearty Stuffed Sweet Potatoes are a delicious, easy and filling meal great for breakfast, lunch or dinner. They’re AIP, paleo and Whole30 compliant and so versatile!
Tender and fluffy sweet potatoes are stuffed with crispy bacon, crunchy cabbage, creamy avocado and a squeeze of zesty lime juice for a delicious, easy and satisfying meal that’s amazing for breakfast, lunch or dinner. This recipe is not only AIP but Whole30 compliant and totally customizable.
Those of you following the autoimmune paleo protocol who struggle with nutrient-dense breakfast ideas will love this recipe! It’s the perfect combination of sweet and savory for folks who prefer a little bit of sweetness with their breakfast and is such a great recipe to meal prep on the weekend for quick weekday breakfasts!
Here’s what you need for these Avocado and Bacon Stuffed Sweet Potatoes:
- medium sized sweet potatoes (I used orange but you can use any variety)
- bacon (can substitute with mushrooms for a vegetarian option)
- purple cabbage
- red onion
- olive oil
- sea salt
To prepare these Stuffed Sweet Potatoes:
- Wash and scrub sweet potatoes and pat dry. Use a fork to prick holes several times throughout each of the potatoes and drizzle with olive oil and a sprinkle of sea salt.
- Place potatoes onto a parchment-lined baking sheet and bake at 400F for 45-50 minutes, or until fork tender.
- As sweet potatoes bake, combine the filling ingredients (with the exception of the avocado and lime juice ) in a large bowl.
- Once ready, make a slit lengthwise across the top of each sweet potato and fluff the insides with a fork before stuffing with filling and topping with avocado and a squeeze of lime juice.
Can I make the sweet potatoes ahead of time?
Yes! This is a great meal prep recipe because you can bake the potatoes ahead of time, fluff them and refrigerate them for 2-3 days. When ready to eat, I suggest re-heating the potatoes before stuffing with your fillings of choice. If you’re filling with meat, you can also prepare this ahead of time and simply prepare fresh herbs and veggies on the day of.
Can I freeze these?
I wouldn’t recommend freezing this recipe.
Can I make substitutions?
Make this dish vegan by substituting the bacon with sautéed mushrooms, swap out the bacon for another protein of choice, skip the shredded cabbage, anything goes. You can really stuff these sweet potatoes with any combination of ingredients you like. If you do make substitutions, my advice is to keep some fresh herbs and something with a kick like the red onions here. You also want to salt your filling really well to balance out the sweetness of the baked sweet potato.
If you try these Stuffed Sweet Potatoes, I would love it if you would give them a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more Sweet Potato based AIP recipes? You might enjoy:
- Baked Haddock in Sweet Potato Cream Sauce
- Stuffed Sweet Potato Cakes
- Sweet Potato and Spinach Ravioli
Stuffed Sweet Potatoes (AIP, paleo, Whole30)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
These hearty Stuffed Sweet Potatoes are a delicious, easy and filling meal that’s AIP, paleo and Whole30 compliant and completely versatile!
- 4 medium sized sweet potatoes
- 1 TBSP olive oil
- dash of sea salt
- 2 TBSP olive oil
- 6 strips bacon, cooked and chopped
- 1/2 cup purple cabbage, shredded
- 1/4 cup cilantro, chopped
- 2 TBSP red onion, finely diced
- 1/4 tsp salt
- 1 avocado, diced
- one lime, cut into wedges
- Preheat the oven to 400F degrees.
- Wash and scrub sweet potatoes and pat dry. Use a fork to prick holes several times throughout each of the potatoes.
- Drizzle olive oil and a sprinkle of sea salt over the sweet potatoes and massage in using your hands.
- Place potatoes onto a parchment-lined baking sheet.
- Bake 45-50 minutes, or until fork tender*
- Remove from the oven and make a slit lengthwise across the top of each sweet potato and fluff the insides with a fork before stuffing.
- In a large bowl, combine cooked chopped bacon, shredded cabbage, chopped cilantro, olive oil, finely diced red onion and salt.
- Once potatoes have been sliced and fluffed, add filling, top with diced avocado, a fresh squeeze of lime juice on each potato and additional salt if necessary.
*Time may vary depending on the size of your sweet potatoes so I recommend checking from about 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Mains
Keywords: aip, paleo, whole30, sweet potatoes, stuffed sweet potatoes, baked sweet potatoes, sweet potato boats, bacon, cabbage, avocado
This was super delicious!
Delicious, satisfying, fresh, and easy. I would not have thought of using raw purple onions or cabbage as a topping but it worked well! I added canned tuna that I had already mixed with avocado and olive oil as a protein topping instead of the bacon, and did not add lime. It was still pretty yummy!
I ate two whole stuffed potatoes for breakfast and felt pretty filled up for most of the morning. Very basic yet nice recipe, 5 stars for the ease and simplicity which is very valued those days when fatigue is too high! Thanks!
I love this idea! I’m using this for my breakfasts this week. Thanks for such wonderful AIP recipes!