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Chestnut Stuffed Sweet Potatoes

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
This rich holiday side is truly delicious. Starting with baked sweet potatoes, this chestnut stuffed vegan treat is very easy to make, and is a lighter, gluten-free stand-in for a more traditional chestnut stuffing....


    2 medium to large sweet potatoes, scrubbed and split in half lengthwise

    1 tablespoon + 2 teaspoons extra virgin olive oil or to taste

    2 to 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)

    2 teaspoons finely chopped fresh rosemary

    ¼ cup chopped vacuum-packed cooked chestnuts

    Sea salt

    Freshly ground black pepper

Nutrition Facts


144 cals


6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


22 g


4 g


3 g


2 g


57 mg


  1. Pre-heat the oven to 400F. Grease or line with parchment paper a small ovenproof casserole or gratin dish just big enough to hold the potato halves in one layer.
  2. With a sharp knife, lightly cross–hatch the cut sides of the sweet potatoes. Take 2 teaspoons of the olive oil and with it brush each cut side with oil. Wrap individually in foil and set on a baking sheet. Bake for 35-40 minutes or until the flesh is soft, and easily pierced with a fork. Remove from the oven and set aside to cool slightly. Raise the heat to 450F.
  3. Carefully scoop out the flesh from the sweet potatoes into a medium size bowl, making sure not to pierce the skins. Set the skins aside. In a separate bowl mix the breadcrumbs and the rosemary together for the topping. Set aside.
  4. Tip into the sweet potato flesh the chopped chestnuts, 1 tablespoon of the olive oil, a grind or two of black pepper and a pinch of salt. Mash together until well blended. Stuff the reserved skins with this mixture and gently lay them side-by-side in the prepared dish, filling side up. Sprinkle with the breadcrumb topping. Drizzle with the remaining oil. Return to the oven and bake 10-15 minutes or until the topping has colored slightly. Serve.

Chef Tips

If you aren’t on a bland diet, you can mince a medium shallot and sauté it in an extra teaspoon of olive oil and a little salt until just caramelized. Add to the mashed sweet potato along with the chestnuts.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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