Recipe description
October 5, 2026
High-Protein High-Fiber Greek Yogurt Oat Stuffed Sweet Potato
A creamy, fiber-rich sweet potato with cultured yogurt and satisfying oat-powered protein
High Fiber
Mediterranean
84%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from sweet potatoes, oats, and walnuts.
- Includes cultured Greek yogurt alongside several minimally processed plant foods.
- Balances protein, whole-food carbohydrates, healthy fats, and a modest amount of added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
2
piece
Greek yogurt
1
bowl
Oats
0.5
cup
Honey
2
teaspoon
Cinnamon
1
piece
Salt
0.25
teaspoon
Black pepper
0.25
teaspoon
Walnuts
2
tablespoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Scrub the sweet potatoes, pierce them a few times with a fork, rub lightly with a little oil if desired, and place on a baking tray.
3
Bake for 45-50 minutes, or until the sweet potatoes are tender when pierced with a knife.
4
Meanwhile, toast the oats in a dry pan over medium heat for 3-4 minutes until fragrant, then set aside.
5
In a bowl, mix the Greek yogurt with honey, cinnamon, and a pinch of salt.
6
Slice each baked sweet potato open lengthwise and fluff the inside gently with a fork.
7
Spoon the oats into each sweet potato, then top generously with the yogurt mixture.
8
Roughly chop the walnuts and sprinkle them over the top.
9
Season with black pepper and serve warm.
More Recipes For Your Gut
Nutrition
395 kcal
Calories
16 g
Protein
66 g
Carbohydrates
9 g
Fiber
16 g
Sugar
11 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
How many servings does this stuffed sweet potato recipe make?
It makes 2 servings.
What temperature should I use to bake the sweet potatoes?
Bake them at 200°C (400°F) for about 45–50 minutes.
How can I tell when the sweet potatoes are done?
They are ready when a knife or fork slides easily into the centre.
Do I need to toast the oats?
Toasting is optional, but 3–4 minutes in a dry pan adds a pleasant nutty flavour.
Can I use certified gluten-free oats?
Yes. Use certified gluten-free oats if you need to avoid gluten, and check the labels of all other ingredients.
Can I prepare this recipe ahead of time?
Yes. Bake the sweet potatoes and toast the oats ahead, then refrigerate them separately and assemble when ready.
How should I store leftovers?
Store the sweet potato, oat topping, and yogurt mixture in separate airtight containers in the refrigerator and use within 2 days.
Can I replace the Greek yogurt?
You can use skyr or another thick yogurt. A plant-based yogurt also works, but its protein content and texture may differ.
Can I change the toppings?
Yes. You can adjust the honey, cinnamon, and walnuts or use seeds or other chopped nuts, while keeping the quantities to your preference.
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