Print

Fresh Overnight Stuffed Sweet Potatoes with Jalapeño Ranch

overnight stuffed sweet potatoes with jalapeño ranch - featured image
Print Recipe

A quick and easy recipe featuring roasted sweet potatoes stuffed with a creamy, tangy jalapeño ranch dressing, perfect for meal prep and satisfying snacks or light meals.

Ingredients

Scale
  • 4 medium sweet potatoes, firm and evenly shaped
  • 2 fresh jalapeño peppers, seeded for less heat or with seeds for more spice
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1/4 cup (60ml) mayonnaise (avocado mayo recommended)
  • 1 clove garlic, freshly minced
  • Juice of 1 lime
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons fresh cilantro, chopped
  • Salt and black pepper to taste
  • Olive oil for roasting sweet potatoes
  • Optional toppings: crumbled queso fresco or feta, sliced green onions, toasted pepitas

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Scrub and dry the sweet potatoes. Prick each several times with a fork to allow steam to escape during roasting.
  3. Rub each sweet potato lightly with olive oil and place on the baking sheet. Roast for 45-55 minutes, or until tender when pierced with a fork.
  4. While potatoes roast, prepare the jalapeño ranch: In a blender or food processor, combine jalapeños, Greek yogurt, mayonnaise, garlic, lime juice, honey or maple syrup, cilantro, salt, and pepper. Blend until smooth and creamy. Adjust seasoning and heat to taste.
  5. Once potatoes are cool enough to handle, slice them in half lengthwise.
  6. Carefully scoop out most of the flesh into a bowl, leaving a 1/4-inch border to keep the skin intact.
  7. Mix the scooped sweet potato flesh with about half of the jalapeño ranch dressing until creamy but fluffy. Add salt and pepper if needed.
  8. Spoon the mixture back into the potato skins, piling it up generously.
  9. Drizzle the remaining jalapeño ranch over the stuffed potatoes and garnish with optional toppings like crumbled queso fresco, sliced green onions, and toasted pepitas.
  10. Refrigerate overnight or at least 4 hours to allow flavors to meld.
  11. Serve chilled or at room temperature. For a warm option, heat in a 350°F (175°C) oven for 10-15 minutes before serving.

Notes

Do not rush roasting the sweet potatoes to achieve tender, caramelized edges. Blend the jalapeño ranch thoroughly for a smooth, creamy texture. Chill the stuffed potatoes overnight for best flavor and texture. For a warm serving, reheat gently in the oven. Adjust jalapeño seeds to control heat level. Vegan and allergen-friendly substitutions are possible.

Nutrition

Keywords: stuffed sweet potatoes, jalapeño ranch, meal prep, healthy recipe, easy dinner, vegetarian, gluten-free

Find it online: https://avabake.com/fresh-overnight-stuffed-sweet-potatoes-with-jalape-n-o-ranch-easy-recipe-for-meal-prep/