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5 from 1 vote

Stuffed Sweet Potatoes with Okra - Cleaning out the fridge!

Stuffed Sweet Potatoes loaded with Okra, Eggplant, Corn, Peppers and Feta Cheese!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Keyword: okra, sweet potatoes
Servings: 2
Calories: 266kcal
Author: Kaylee Pauley


  • 2 medium sweet potatoes
  • 2 ears of corn
  • 2 cups eggplant chopped
  • 1 poblano pepper finely diced
  • 1 cup okra roasted
  • 2 cloves garlic minced
  • 1/4 cup almond milk vanilla unsweetened
  • 2 tbsp Fat Free Feta Cheese crumbles


  • Preheat Oven to 350 degrees.
  • If time permits, bake sweet potatoes in oven for 30-40 minutes. For limited time, bake sweet potatoes in microwave.
  • Chop okra into small pieces, spray pan lightly with coconut cooking spray, add salt and pepper and roast in oven for approx 15-20 minutes or until cooked/crispy.
  • Add finely diced peppers, garlic and corn to pan on cooktop and saute until corn begins to brown. Set aside in large bowl.
  • Add chopped eggplant to same pan and cook until soft.
  • Cut top section of baked skin off sweet potatoes and scrape out cooked flesh.
  • In separate small bowl, mash cooked sweet potato flesh with fork and add almond milk, stir until well combined.
  • Combine cooked vegetables in large bowl, then add sweet potato mash and stir until mixed.
  • Dish out sweet potato and veggie mixture into two prepared skins, top with feta cheese crumbles and bake in oven for additional 5 minutes.
  • Serve immediately!


Serving: 1g | Calories: 266kcal | Carbohydrates: 72.8g | Protein: 8g | Fat: 1.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.6g | Cholesterol: 1.5mg | Sodium: 204.5mg | Fiber: 9.5g | Sugar: 16.6g