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Stuffed Sweet Potatoes with Beet Red & Curry Kraut

Stuffed Sweet Potatoes with Beet Red & Curry Kraut

5 min
Prep Time

45 min
Cooking Time

50 min
Total Time



  • 4 sweet potatoes

  • 1 cup yellow bulgur, cooked

  • 2 Tbsp. EVOO

  • 1/2 tsp. cracked pepper

  • 1/2 cup Beet Red Kraut or Curry Kraut

  • 1/2 cup plain Greek yogurt

  • 4 Tbsp. pomegranate pips

  • Fresh parsley, for garnish


  • Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.

  • Use a fork to poke holes into the sweet potatoes, set them on the baking sheet.

  • Roast for 40 to 50 minutes or soft inside when pierced with a fork.

  • Stuff each sweet potato with bulgur (cooked and tossed with olive oil & cracked pepper).

  • Top with Curry or Beet Red Kraut, pomegranate pips, chopped parsley, and a spoonful of Greek yogurt.
  • Enjoy!


Roast your sweet potatoes ahead of time - they will last up to 3 days in the refrigerator! Then, all you have to do is choose your filling and stuff your potatoes when you're ready to enjoy!

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