Mexican Stuffed Sweet Potatoes

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These Mexican stuffed sweet potatoes make such a great dinner for the whole family. They’re super healthy, comforting, entirely vegan, and you need only 15 minutes of active preparation time! 

two Mexican stuffed sweet potatoes on a wooden cutting board with cherry tomatoes in the background

Why This Recipe Works

If you’re a fan of baked potatoes and Mexican food, you should really try this recipe! I love baked potatoes, but I think baked sweet potatoes are even better! 

They’re perfectly sweet and fluffy on the inside and a bit crispy on the outside. Besides, they contain lots of fiber and they’re a good source of iron, vitamin a and c. 

The sweet potatoes take about 40-60 minutes in the oven. But you don’t have to do much during this time. While the sweet potatoes are in the oven, you can easily prepare the stuffing, which comes together in just 10 minutes. So it’s a great recipe to make during the week.

For the stuffing, I used my Mexican salad that I shared on the blog last year. It’s a combination of black beans, corn, cherry tomatoes, bell pepper, and red onion. I originally used diced avocado for the salad, but for the stuffed sweet potatoes I decided to use a bit of guacamole instead. 

For the dressing I used fresh lime juice, olive oil, ground cilantro, paprika powder, and a splash of maple syrup. So easy and delicious! 

What Goes Into This Recipe 

ingredients that go into this recipe on a marble countertop with labels

  • Sweet Potatoes – they should all be about the same size and they should be big enough to be stuffed. 
  • Tomatoes – you need cherry tomatoes. 
  • Bell Pepper – red or orange. 
  • Cilantro – use fresh cilantro. 
  • Onion – I used a red onion. 
  • Spices – cumin, paprika powder, salt, and pepper. 
  • Vinegar – white wine vinegar. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Heat the oven to 350 °F. Use a fork to poke small holes in the sweet potatoes (all the way round). 

2. Step: Line a baking tray with parchment paper. Use a silicone pastry brush to lightly oil the sweet potatoes with olive oil. 

3. Step: Bake for 40-60 minutes (depending on the size of the sweet potatoes). Use a tooth pick to check if they are tender. 

4. Step: Rinse and drain the black beans and the corn. Cut the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. 

a collage of four photos that show how to make this recipe

5. Step: Cut the cherry tomatoes into halves. 

6. Step: Combine all ingredients in a large bowl. 

7. Step: Make the dressing: Combine all ingredients in a small bowl and stir until combined. 

8. Step: Pour the dressing over the vegetables and beans and stir well. 

9. Step: When the sweet potatoes are tender, take them out of the oven and let them cool down a bit for about 5 minutes. Then slice in half lengthwise. Use a fork to mash some of the inside of the sweet potatoes to make space for the filling. 

10. Step: Equally divide the filling between the sweet potatoes. Add a large tablespoon of guacamole on top and sprinkle it with freshly chopped cilantro and red pepper flakes. Drizzle with fresh lime juice. 

the filling for the stuffed potatoes in a bowl on a marble countertop

Recipe Notes 

  • Make sure the sweet potatoes all have roughly the same size, so they have a similar baking time. 
  • I topped the sweet potatoes off with a bit of guacamole. You could either make your own or use storebought guacamole. 
  • You could also add a bit of of vegan sour cream or homemade creamy vegan chipotle sauce on top if you want. 
  • I also like baked sweet potatoes stuffed with bulgur salad or with quinoa black bean salad. 

FAQs: 

How Long Do The Sweet Potatoes Last? 

Properly stored in an airtight container in the fridge, the baked sweet potatoes will last in the fridge for 3 to 5 days. 

The Mexican filling will last up to 3 days in the fridge. I recommend storing the potatoes and the stuffing in separate containers. 

How Can This Dish Be Reheated? 

I usually reheat baked sweet potatoes in the microwave. Alternatively, you could reheat them on the stovetop in a covered pot with a bit of water. 

two stuffed potatoes on a wooden board with a lime and cilantro on the side

Related Recipes:

  • Vegetable Potato Fritters
  • Garlic Smashed Potatoes 
  • Hasselback Potatoes 
  • Mexican Pinwheels 
  • Vegan Mexican Food – 38 Drool-Worthy Recipes 

I Love To Hear From You! 

I hope you like these Mexican stuffed sweet potatoes as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

two Mexican stuffed sweet potatoes on a wooden cutting board with cherry tomatoes in the background

Print

Mexican Stuffed Sweet Potatoes

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These Mexican stuffed sweet potatoes make such a great dinner for the whole family. They're super healthy, comforting, entirely vegan, and you need only 15 minutes of active preparation time! 
Course Main Course
Cuisine American, Mexican
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 290kcal
Author Sina

Ingredients

  • 3-4 large sweet potatoes

Filling:

  • 1 1/2 cups frozen or canned corn
  • 2 cups cherry tomatoes, cut into halves
  • 1 cup bell pepper, cut into medium-sized pieces
  • 1/2 cup cilantro, chopped
  • 1 red onion, finely chopped

Dressing:

  • 1 tablespoon fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 1 splash maple syrup
  • 1 tablespoon white wine vinegar
  • 2 tablespoons water
  • 1-2 cloves of garlic, minced
  • black pepper, to taste
  • salt, to taste

Additional Ingredients:

  • fresh cilantro, chopped
  • red pepper flakes, to taste
  • fresh lime juice
  • guacamole

Instructions

  • Heat the oven to 350 °F. Use a fork to poke small holes in the sweet potatoes (all the way round). 
  • Line a baking tray with parchment paper. Use a silicone pastry brush to lightly oil the sweet potatoes with olive oil. 
  • Bake for 40-60 minutes (depending on the size of the sweet potatoes). Use a tooth pick to check if they are tender. 
  • Rinse and drain the black beans and the corn. Cut the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. 
  • Cut the cherry tomatoes into halves. Combine all ingredients in a large bowl. 
  • Make the dressing: Combine all ingredients in a small bowl and stir until combined. 
  • Pour the dressing over the vegetables and beans and stir well. 

     

  • When the sweet potatoes are tender, take them out of the oven and let them cool down a bit for about 5 minutes. Then slice in half lengthwise. Use a fork to mash some of the inside of the sweet potatoes to make space for the filling. 
  • Equally divide the filling between the sweet potatoes. Add a large tablespoon of guacamole on top and sprinkle it with freshly chopped cilantro and red pepper flakes. Drizzle with fresh lime juice. 

Notes

  • Make sure the sweet potatoes all have roughly the same size, so they have a similar baking time. 
  • I topped the sweet potatoes off with a bit of guacamole. You could eihter make your own or use storebought guacamole. 
  • You could also a bit of of vegan sour cream or homemade creamy vegan chipotle sauce on top if you want. 
  • I also like baked sweet potatoes stuffed with bulgur salad or with quinoa black bean salad. 

Nutrition

Calories: 290kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 931mg | Fiber: 7g | Sugar: 12g | Vitamin A: 25582IU | Vitamin C: 73mg | Calcium: 74mg | Iron: 2mg

 

The post Mexican Stuffed Sweet Potatoes appeared first on Vegan Heaven.





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