★★★★★

Stuffed Sweet Potatoes

Sweet potatoes and Caesar salad come together in this healthy, easy and unbelievably delicious meal. Stuffed Sweet Potatoes are the Whole 30 friendly recipe you’ve been missing in your life.

Homemade caesar salad stuffed into a baked sweet potato and topped with salmon and hard boiled egg.

The BEST meals are always the ones I haphazardly throw together when I have a million different leftovers in the fridge and no real clear plan.

That’s what happened with the Caesar Salad Stuffed Sweet Potato and it was SO good that I just had to share!

Stuffed Sweet Potatoes

Don’t you love when the best tasting foods also happen to be good for you? Sweet potatoes fall firmly into that category. Higher in vitamins and fiber than other kinds of potatoes, their slightly sweet taste makes them a delicious alternative to the usual carbs on my dinner plate.

Baked Sweet Potatoes show up on my menu regularly, as a side dish or (in this case) as a canvas for a main dish.

I made these Stuffed Sweet Potatoes using leftover baked potatoes I’d made for dinner the night before.

I whipped up a Caesar salad dressing, baked some salmon filets and stuffed that salmon Caesar salad right into my cooked sweet potatoes!

Of course, I couldn’t resist topping the whole dish with a nice hard boiled egg.

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The flaky salmon and creamy dressing were the perfect match for the fluffy insides of my sweet potatoes. These Paleo stuffed sweet potatoes were such a happy surprise!

Whole 30 Recipe

This stuffed potato boasts protein and omega 3’s from salmon, avocado for some additional healthy fat, and an egg for more protein + fat making this a perfect go-to meal for a Paleo or Whole30 diet!

Even if you’re not following any kind of special diet, you’ll find this lunch hearty and satisfying without weighing you down. For those looking to get a little more protein into their day, a salmon stuffed sweet potato is a great start!

White dinner plate with baked sweet potato topped with caesar salad.

Caesar Salad Dressing

If you’ve never made homemade Caesar salad dressing before, you’ll be surprised by how easy it is!

To make the dressing you need:

  • Minced anchovy filets
  • Egg
  • Olive oil
  • Lemon juice
  • Garlic
  • Dijon mustard
  • Apple cider vinegar

Make the dressing by whisking together the egg, lemon, anchovy, garlic, vinegar, and Dijon mustard. Stream in the olive oil while whisking until it thickens. Season with salt and pepper to taste.

This was one dang good salad; I would have been happy to just eat a big bowl of the salad on its own! Stuffing it into sweet potatoes just made it even tastier.

Swap out the anchovy fillets for some Worcestershire sauce if preferred.

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Stuffed Sweet Potato Recipe

Here’s what I used to make my Stuffed Sweet Potatoes:

  • Baked sweet potatoes
  • Salmon
  • Caesar salad dressing
  • Romaine lettuce
  • Avocado
  • Hard boiled eggs

How to Bake Salmon:

Season your salmon with a little salt, pepper and olive oil then bake in the oven at 450 degrees for about 12 minutes.

If you have leftover salmon, feel free to use it here too–I recommend a salmon that’s not seasoned with spices or herbs, since we’re going to flavor it with the Caesar dressing!

You could also use chicken breasts if you prefer!

How to Bake Sweet Potatoes

I’m a big fan of my Instant Pot Sweet Potatoes recipe. You can also bake the spuds in the oven at 400 degrees for about 1 hour.

How to Hard Boil Eggs

I swear by my Instant Pot Hard Boiled Egg recipe! You can also boil them the old fashioned way by placing them in a pan with cold water, covering and then boiling them for about 6 minutes.

3 stalks of romaine lettuce

How to Assemble Stuffed Sweet Potatoes:

Toss the romaine lettuce with avocado, dressing and salmon. Cut the cooked sweet potatoes in half lengthwise, stuff with the salad filling and serve!

Swap out some of the romaine lettuce for baby spinach!

Easy Healthy Lunch

This whole 30 recipe can be made with more than just salmon! If you have chicken or shrimp on hand instead of salmon you can totally sub that out.

The point is to have a healthy and filling lunch that takes no thought to throw together.

If you want to make this even simpler you can prep everything ahead of time. Bake a few sweet potatoes at the beginning of the week and store them in the fridge to use as a starting point for all your weekday lunches.

The meat, dressing, and eggs can be made a day or two ahead of time as well. I like having ready to eat hard boiled eggs in the fridge for easy breakfasts and high protein snacks, so I always make more than I need at once.

Just be sure to plan enough ahead to be able to bake the sweet potatoes if you plan to bake them fresh. When it’s time to eat, just assemble and serve. Easy as that!

Lunches that involve less time cooking and more time eating are my kind of meals.

Stuffed sweet potato with caesar salad, homemade dressing, and salmon.

More Easy Dinner Recipes

Yield: 2 servings

Stuffed Sweet Potatoes

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Sweet potatoes and Caesar salad come together in this healthy, easy and unbelievably delicious meal. Stuffed Sweet Potatoes are the Whole 30 friendly recipe you've been missing in your life.

Ingredients

  • 2 large sweet potatoes (baked)
  • 2 heads romaine lettuce (chopped)
  • 1 large avocado (diced)
  • 2 large hardboiled eggs
  • 8 ounces salmon (baked)

For the caesar dressing:

  • 1 large egg
  • 2 tablespoons lemon juice
  • 3 medium anchovy fillets (minced)
  • 1 clove garlic (minced)
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon Apple cider vinegar
  • 1/2 cup olive oil
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions

    1. If you haven't baked the sweet potatoes go ahead and do that now. You can bake at 400° for about 1 hour or use my Instant Pot Sweet Potato recipe.
    2. Hard boil the eggs. I like mine a bit of the soft side so I cook them in boiling water for 7 minutes. Or use my Instant Pot Hard Boiled Eggs recipe.
    3. To bake the salmon, simply season with salt, pepper, and a drizzle of olive oil. Roast at 450° for about 12 minutes for medium.
    4. Make the dressing by whisking together the egg, lemon, anchovy, garlic, vinegar, and Dijon mustard. Stream in the olive oil while whisking until it thickens. Season with salt and pepper to taste.
    5. To assemble, simply toss the lettuce with the dressing, salmon, and avocado. Cut open the sweet potato and stuff with the salad. Top with an egg!

Nutrition Information:

Yield:

4

Serving Size:

1/2 potato

Amount Per Serving: Calories: 639Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 178mgSodium: 504mgCarbohydrates: 35gFiber: 13gSugar: 10gProtein: 25g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Whether you’re looking for Whole 30 recipes or just on the hunt for new easy lunch ideas, you’ll love these Stuffed Sweet Potatoes!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 23, 2020

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