Broccoli-Stuffed Sweet Potatoes

Broccoli-Stuffed Sweet Potatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

Sweet potatoes are a healthy carbohydrate full of fiber and vitamin A. They can make a great, quick side dish! You could also stuff this sweet potato with spinach and pine nuts.

  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 sweet potato
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 sweet potato
  • Amount per serving Calories 190

  • Total Fat 7g
    • Saturated Fat 1.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 85mg
  • Total Carbohydrate 28g
    • Dietary Fiber 6g
    • Total Sugars 9g
    • Added Sugars 0g
  • Protein 6g
  • Potassium 770mg
  • Phosphorus 135mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 1 Fat



  • medium sweet potatoes
  • broccoli florets
    3 cup
  • margarine (trans-fat-free)
    4 tsp
  • slivered almonds (toasted)
    4 tbsp


  1. Pierce each sweet potato with a fork in a few spots. Arrange the potatoes on a microwave-safe plate and microwave until soft, about 12 minutes.

  2. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (If you don’t have a steamer, you can simply put the broccoli directly into 1 inch of boiling water.) Add the broccoli to the steamer and cover; reduce the heat to medium and let it cook for 6 minutes.

  3. Using a knife, slit each sweet potato in half and pinch the sides to open it up. Fill each sweet potato with 1 Tsp. margarine, 2/3 cup broccoli and 1 Tbsp. toasted almonds.