Description
Sweet Potato Salmon Melts are baked sweet potato halves that are stuffed with a salmon salad and topped with melted cheese. They are easy to make, and are a healthy and satisfying meal for any weeknight.
Ingredients
- 3 large sweet potatoes, scrubbed and washed (organic is best, if possible)
- 1 tablespoon grapeseed oil
- salt
- 1 14 ounce can wild caught, good quality salmon (can sub tuna)
- 1/4 cup mayonnaise (I use vegan soy-free mayonnaise)
- 1 tablespoon Dijon mustard
- Few dashes hot sauce (optional)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 3 to 4 garlic cloves, minced
- 2 green onions, chopped
- 1 medium red bell pepper, minced
- 2 celery stalks, minced
- 1/2 cup to 3/4 cup shredded white cheddar cheese (can sub whatever type of cheese you prefer)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with tin foil.
- Cut the sweet potatoes in half lengthwise. Brush the exposed half with the grapeseed oil and sprinkle with salt. Bake for 30 to 40 minutes, flipping the sweet potatoes over halfway through. The sweet potatoes should be fork-tender in the thickest part.
- Once the sweet potatoes are cooked remove them from the oven and allow them to cool until you can handle them. Use a spoon to scoop out some of the sweet potato meat, leaving about 1 inch of sweet potato meat behind (see photo). Reserve the scooped-out sweet potato meat for another meal.
- While the sweet potatoes are baking mix up your salmon salad. Drain the liquid from the salmon. Add the salmon to a large mixing bowl. Use a fork to break up any large clumps. Stir in the mayonnaise, mustard, hot sauce and salt and black pepper, until well mixed. Gently stir in the garlic, green onions, red pepper, and celery. Set the salmon aside until the sweet potatoes are ready to stuff.
- Stuff the sweet potato cavities with the salmon mixture. Allow a little of the salmon mixture to dome on top of the sweet potato (see photo). Don’t overstuff.
- Place the stuffed sweet potatoes back into the oven. Bake for 10 minutes. Top with the cheese and bake for another 5 minutes, or until the cheese is melted.
- Garnish with a sprinkle of green onions, if desired, and serve immediately.
- Store leftovers in the fridge for up to 4 days. Reheat in the microwave or oven.
Notes
You will have a little salmon salad left over, depending on how large your sweet potatoes are. The salmon salad is delicious eaten on its own, over a salad, or eaten with the leftover sweet potato meat that we scooped out.
If you want to make the sweet potatoes ahead as suggested in the narrative, simply bake the sweet potatoes as directed. Scoop out the sweet potato meat. When you want to serve the Sweet Potato Salmon Melts heat the sweet potatoes in the microwave until steaming. Mix up the salmon salad, stuff the sweet potatoes and warm them in the oven for 10 minutes, then melt the cheese on top.
Or you can even bake the sweet potatoes, stuff them with the salmon salad, store in the fridge. When ready to serve heat them in the microwave, then melt the cheese on top.
