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Stuffed Sweet Potatoes

Stuffed Sweet Potatoes with Caramelized Onions and Walnuts

For a vegan main course, or a side for everyone else, these savory, herby sweet potatoes are a show-stopper.
Course Main Course
Servings 4
Author Robin Asbell


  • 4 small sweet potatoes
  • 3 tablespoons extra virgin olive oil
  • 3 pounds yellow onions chopped
  • 1 teaspoon salt
  • 2 tablespoons fresh thyme chopped
  • 3/4 cup chopped walnuts


  • Preheat the oven to 400 F. Place the sweet potatoes on a sheet pan and cut a slit the length of the top of each one. Roast for about 30 minutes, until very tender all the way through, let cool.
  • Place the olive oil in a large saute pan and add the onions, stir over medium-high heat until the onions start to soften and sizzle. Lower to medium-low and stir every 10 minutes for about an hour, and lower to low if they start to stick. Take your time, they should be caramel colored when done. If they are soupy at the end, raise the heat and cook them until they are very thick.
  • Carefully cut an opening in each sweet potato and scoop out the flesh into a large bowl, leaving a bit behind to support the shell. Add the onions, salt, thyme and walnuts and mix well. Spoon into the potato shells. Bake for 30 minutes, let stand for 5 before serving.