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    Home » Recipes » Lunch

    Published: Aug 27, 2019 · Modified: Aug 8, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 4 Comments

    Cream Cheese Stuffed Sweet Potato

    Jump to Recipe Print Recipe

    These cream cheese stuffed sweet potatoes with roasted vegetables are a quick and easy lunch or light dinner. It only takes a few minutes of prep and then the oven does the work. You'll love these stuffed baked sweet potatoes for a family dinner!

    cream cheese stuffed sweet potato in a white plate with lettuce and roasted vegetables.

    Love a cosy lunch with fairly minimal prep required? I know I do! Perhaps you may also like to see my sweet potato couscous salad and my winter root vegetable soup. Both full of healthy ingredients!

    These stuffed sweet potatoes are easy to do, healthy and a filling vegetarian option that both kids and adults alike will love. Pair with a fresh salad, or some more veg on the side for even more goodness!

    ⭐ Why you'll love this recipe

    • Comfort food - baked potatoes and cheese? The best cosy combination loved by kids and adults alike!
    • Versatile - can be made for lunch or a light dinner.
    • Simple recipe - very little 'hands on' time to make this tasty recipe!

    🍠 Ingredients

    individually labelled ingredients to make cream cheese stuffed sweet potato including bell pepper, herbs and olive oil.

    Make sure to check the recipe card below for the full list of ingredients and their quantities!

    These stuffed sweet potatoes need very few ingredients. You will need:

    • Sweet potatoes - they come in all different sizes, so pick how hungry you are! You may need to adjust cook time accordingly.
    • Cream cheese - I suggest using a brand with as few additives as possible.
    • Mixed fresh herbs - choose your favourite.
    • Bell pepper and zucchini - always delicious roasted as they get a nice sweetness.
    • Olive oil - to cook the vegetables.
    • Salt - to season.

    📖 Swaps and variations

    Choose the fresh herbs of your choice. I like parsley, mint and basil, but coriander and thyme are also lovely.

    Use a vegan cream cheese. If it is suitable for you, and you would like a vegan option, then a vegan cream cheese should work well.

    🔪 Step by step instructions

    Making these cream cheese stuffed sweet potatoes is very simple, with just a few steps:

    sweet potato and knife on a wooden chopping board labelled number one.
    sweet potato, bell pepper and zucchini on a baking tray labelled number two.

    Step 1

    Wash and dry the potatoes, then pierce a few times with a sharp knife. Place on a lined baking tray and begin to bake them (image 1).

    Step 2

    Once the sweet potatoes have baked for around 15 minutes add the bell peppers and zucchini to the baking tray and drizzle with the olive oil. Cook for a further 30 minutes, or until the sweet potatoes are fork tender (image 2).

    herb cream cheese and a spoon in a white bowl labelled number three.
    halved sweet potato on a wooden chopping boar labelled number four.

    Step 3

    Add the cream cheese to a bowl and stir through the fresh herbs (reserve a little of the herbs to garnish).

    Step 4

    Once cooked, plate up the sweet potatoes and slice lengthways. Use a fork to 'fluff-up' the potato flesh. Add the cream cheese and vegetables. Sprinkle with a little extra fresh herbs and salt to taste.

    💭 Recipe tips and notes

    • Adjust cooking time. If your sweet potatoes are on the larger size, they may need another 5-10 minutes in the oven.
    • I suggest choosing a cream cheese with as few additives as possible.
    • Dice the bell peppers and zucchini into bite-size pieces.
    • Choose the fresh herbs you like best!
    cream cheese stuffed sweet potato with vegetables and lettuce on a white plate.

    🍲 More tasty and easy lunches

    Looking for some tasty lunch ideas? Then perhaps you may like to see the salads, soups and other options, including my reader favourite of roasted vegetable pasta salad and sweet potato fritters. Some recent recipes:

    • turkey cranberry cream cheese sandwich on a wooden board next to an apple and jar of cranberry sauce.
      Low Histamine Sandwich Fillings
    • romaine lettuce halves on a white plate on a blue cloth.
      Air Fryer Romaine Lettuce
    • broccoli zucchini soup in a white bowl with a spoon in it on a beige cloth next to garlic and mint.
      Broccoli Zucchini Soup
    • stack of grated potato fritters on a white plate with fresh herbs and glass of water in the background.
      Grated Potato Fritters

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you tried the recipe!

    📖 Recipe

    cream cheese stuffed sweet potato with roasted vegetables on a white plate with lettuce.

    Cream Cheese Stuffed Sweet Potatoes

    Claire
    Healthy comfort food at its best, this herb cream cheese stuffed sweet potato is super simple to make. A few minutes prep and the oven does all the work for you!
    5 from 4 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Dinner, Lunch, Main Dish
    Cuisine American, British
    Servings 2 servings
    Calories 247 kcal

    Equipment

    • Parchment paper
    • Small bowl

    Ingredients
      

    • 2 large sweet potatoes
    • 4 tablespoon cream cheese
    • handful mixed fresh herbs diced
    • ½ bell pepper diced
    • ½ zucchini diced
    • salt to taste
    • 1 teaspoon extra virgin olive oil

    Instructions
     

    • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
    • Prepare the sweet potatoes by washing and piercing with a knife 5-6 times. Bake in the oven for 45-50 minutes until tender. Cook time will depend upon the size of the potatoes.
    • Once the sweet potatoes have baked for around 15 minutes add the bell peppers and zucchini to the baking tray and drizzle with the olive oil. Return to the oven to continue to bake along with the potatoes.
    • Add the cream cheese to a bowl and stir through the fresh herbs (reserve a little of the herbs to garnish).
    • Once cooked, plate up the sweet potatoes and slice lengthways. Use a fork to 'fluff-up' the potato flesh. Add the cream cheese and vegetables. Sprinkle with a few extra fresh herbs and salt to taste.
    • Serve immediately and enjoy!

    Notes

    • Always pierce the sweet potatoes before baking.
    • Baking time for the sweet potatoes will depend upon the size of the potato. Check after 45 minutes by piercing into the middle with a fork or knife.
    • Choose fresh herbs that you like the most!
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     

    Swiss Interest Group Histamine Intolerance

    All ingredients score a '0' on the SIGHI list!
    You may wish to use a cream cheese with as few ingredients as possible such as preservatives.

    Nutrition

    Calories: 247kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 168mgPotassium: 667mgFiber: 5gSugar: 9gVitamin A: 19862IUVitamin C: 50mgCalcium: 77mgIron: 1mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Sara says

      May 26, 2022 at 2:28 pm

      5 stars
      I am an avid meat eater as it’s part of my dietary needs so I wasn’t completely sure I would feel complete without the meat. I was so wrong! The cream cheese and the fresh herbs were amazing! This was such a treat for me and so filling! I used zucchini and yellow peppers with tarragon, thyme, and chives. The best part? No symptoms! Thank you for another delicious meal!

      Reply
      • Claire says

        May 26, 2022 at 2:57 pm

        Yay for no symptoms from your histamine issues! So glad you liked it.

        Reply
    2. Kristen says

      April 06, 2022 at 10:15 pm

      5 stars
      This was one of the first low histamine dinners we had tried. We used bell peppers and broccoli as our veggies. So simple and delicious! Had never thought of using cream cheese in a baked potato but now i don't think we will do it any other way!

      Reply
      • Claire says

        April 06, 2022 at 10:44 pm

        So glad you liked it Kristen! Sometimes the simple recipes are the tastiest I find!

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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