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Roasted stuffed sweet potatoes

Serves: 4
Prep: 5
Cook: 1 hr

    Dress up simple roasted sweet potatoes with a rich tomato bean stew.

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    • 4 medium sweet potatoes
    • 1 x 400g tin diced tomato
    • 1 x 400g tin cannellini beans, drained
    • 1 red onion, diced
    • 1 head broccoli, chopped
    • 2 tbsp grated Parmesan, optional
    • 1 1/2 tbsp olive oil
    • salt & pepper


    1. Preheat the oven to 200°C. Line an oven tray with baking paper.
    2. Place sweet potatoes on prepared tray and prick all over with a fork. Drizzle with 1 tsp olive oil and use your hands to evenly coat the potatoes. Sprinkle with a pinch of salt.
    3. Bake sweet potatoes approximately 1 hour, or until golden on the outside and very soft on the inside. Prepare tomato topping while potatoes roast.
    4. Place a large saucepan over medium heat, add onion and remaining olive oil. Cook onions 3 – 4 minutes until starting to soften. Add tomatoes, beans and broccoli to pan. Reduce heat and gently simmer 10-15 minutes until thickened. Season with salt and pepper.
    5. To serve, place sweet potatoes onto plates and split lengthwise. Spoon over tomato stew, and sprinkle with Parmesan if using.


    • Replace broccoli with cauliflower, kale, or zucchini. Use any tinned beans you have in the pantry in place of cannellini.
    • Add a teaspoon dried Italian herbs, paprika, or cumin, to the tomato stew.

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