Skip to main content New<> this month
Get the Allrecipes magazine

Stuffed Sweet Potato Skins

Rated as 4 out of 5 Stars

"A savory alternative to our candied usual spuds. These sweet potato skins can be totally prepared other than the final baking time the day before, and refrigerated."
Added to shopping list. Go to shopping list.


1 h 20 m servings 201
Original recipe yields 8 servings (8 potato skins)


{{model.addEditText}} Print
  1. Preheat the oven to 375 degrees F (190 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  2. Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour. Remove from the oven and let cool slightly, 5 to 10 minutes.
  3. While potatoes are cooling, heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Transfer mixture to a medium to large heat-proof bowl. Add Cheddar cheese and mix well.
  4. Slice cooled spuds lengthwise. Scoop insides out and into the sausage mixture, creating a cavity in the potato skins. Stir sausage mixture well; mound ingredients evenly into the empty potato skins using a small scoop. Arrange on a baking sheet.
  5. Bake in the preheated oven until heated through, 15 to 20 minutes.


  • Cook's Notes:
  • You can use yams instead of sweet potatoes, if you'd like.
  • You can use sweet turkey sausage instead of sage sausage, if you'd like.
  • To speed up next-day cooking time, place in a stoneware dish and cook in a microwave on high for 2 minutes and transfer to a preheated oven for additional 5 minutes.

Nutrition Facts

Per Serving: 201 calories; 6.5 29.4 6.6 18 290 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Sweet, salty, creamy...all the flavors and textures come together nicely. The sage sausage paired with the sweet potato was reminiscent of Thanksgiving flavors. I couldn't really taste cheese at...