easy backpacker recipes – Stuffed and roasted sweet potatoes recipe

sweet potatoes recipe

This is a very easy stuffed and roasted sweet potatoes recipe that requests not much more then the time waiting for your potatoes to be roasted. Once roasted, you can top the potatoes with whatever you have in the fridge. We topped them with feta, black olives and avo. Hummus works great as well! You can eat the potatoes warm for dinner and keep the leftovers in the fridge for lunch the day after as it works great on a sandwich or in a salad as well!

INGREDIENTS (serves 2)
4 Sweet potatoes
2 Tbsp olive oil

Topping (for example)
1/2 Avocado, sliced
20 Black olives
Juice of 1 lime
20 Gr. parsley, chopped
100 Gr feta
Pepper and salt to season


  1. Preheat the oven to 200 C. Prick the sweet potatoes with a fork and sprinkle with the olive oil. Roast for 30-45 minutes (the potatoes are done when you can easily pierce the skin with a knife and when the inside is soft)
  2. Remove the sweet potatoes from the oven and slice each one down the centre. Open up and stuff with your topping.
  3. Season with pepper and salt, serve and enjoy!