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Sweet Potatoes With Walnut and Hazelnut Stuffing

These stuffed sweet potatoes with spinach and white beans offer a delicious combination of flavors and textures. We start with sweet potatoes baked to perfection. Then, they’re filled with an irresistible mix of sautéed spinach, white beans, chopped sun-dried tomatoes, and a pinch of nutmeg. But the real magic comes from the crunchy nuts! Chopped walnuts and hazelnuts add a delightful crunch and nutritional boost to every bite, providing healthy fats, proteins, and an irresistible flavor. And to top it off, a generous drizzle of tahini sauce with garlic and lemon adds a creamy, tangy touch that complements all the flavors perfectly

Created by:
1 hr 10 mins
Easy
4 SERVERS

Nutrition per serving

Energy

562 kcal

Fat

32.97 g

Saturates

3.4 g

Carbs

56.7 g

Sugars

8.7 g

Fiber

17.07 g

Protein

18.3 g

Salt

750 mg

Nutrition per serving

Energy

562 kcal

Fat

32.97 g

Saturates

3.4 g

Carbs

56.7 g

Sugars

8.7 g

Fiber

17.07 g

Protein

18.3 g

Salt

750 mg
0%

PREP TIME

25 mins

0%

COOK TIME

30 mins

0%

TOTAL TIME

1 hr 10 mins

Ingredients

For the stuffed sweet potatoes:

For garnish:

Method

    1. For the stuffed sweet potatoes: Prick the sweet potatoes with a fork and wrap each in aluminum foil. Bake at 200ºC (390ºF) for 60 minutes or until soft.
    2. In a pan with olive oil, brown the garlic clove and add the spinach and beans. Add the chopped sun-dried tomatoes, nutmeg, salt, and pepper. Stir in the chopped walnuts and hazelnuts, and mix well.
    3. Make a cut in the skin of each sweet potato and mash the pulp with a fork. Top each sweet potato with the spinach mixture.
    4. For the tahini sauce: Mix the tahini, grated half garlic clove, juice from half a lemon, and salt. Add warm water until reaching the desired consistency.

Tips

You can also cook the sweet potatoes in the microwave. Cook on high for about 5 minutes on each side.

Ingredients

For the stuffed sweet potatoes:

For garnish:

Method

    1. For the stuffed sweet potatoes: Prick the sweet potatoes with a fork and wrap each in aluminum foil. Bake at 200ºC (390ºF) for 60 minutes or until soft.
    2. In a pan with olive oil, brown the garlic clove and add the spinach and beans. Add the chopped sun-dried tomatoes, nutmeg, salt, and pepper. Stir in the chopped walnuts and hazelnuts, and mix well.
    3. Make a cut in the skin of each sweet potato and mash the pulp with a fork. Top each sweet potato with the spinach mixture.
    4. For the tahini sauce: Mix the tahini, grated half garlic clove, juice from half a lemon, and salt. Add warm water until reaching the desired consistency.

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Copyright ©2025 International Nut & Dried Fruit Council. All rights reserved.
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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok