Sweet potato stuffed with leftovers

I invite you to make stuffed sweet potatoes. But not just anyhow.

Sometimes I imagine that you have leftovers that you don't know how to accommodate. That's exactly what I propose to do here. You'll see that it's super simple and good.

  • Author: Jean-Yves
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 4 peoples 1x
  • Category: Comfort food
  • Method: Oven
  • Diet: Gluten Free


  • 4 sweet potatoes
  • 1 egg
  • 2 slices of pancetta
  • 1/2 onions
  • 1 sprig of rosemary
  • 1/4 of pumpkin in the oven (my rest)
  • 1 clove of garlic cooked with the pumpkin
  • 1 pinch of salt
  • 1 turn of pepper mill


  1. Wash the 4 potatoes.
  2. Wrap them separately in a sheet of aluminum foil, shiny side inside with a piece of rosemary.
  3. Bake them for 40 minutes in your oven preheated to 392°F (200°C).
  4. Meanwhile, finely chop the onion. Cut the pancetta into small pieces. Cut the pumpkin into cubes. Season to taste. Mix it all together.
  5. Once the potatoes are cooked, open them. Empty the potatoes, taking care to leave a few millimetres of flesh so that they keep their shape.
  6. Crush the flesh with a fork
  7. Mix this sweet potato purée with your other ingredients.
  8. Add the whole egg. Mix
  9. Stuffed sweet potatoes
  10. Oven for 15 mn at 392°F (200°C)