Name: Mexican Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes (about 1 pound/450g each); 1 tablespoon (15ml) olive oil; 1/2 teaspoon (2.5g) salt; 1/2 teaspoon (2.5g) black pepper; 1 cup (200g) cooked black beans, rinsed and drained; 1 cup (150g) corn kernels; 1/2 cup (75g) diced red bell pepper; 1/2 cup (75g) diced red onion; 1 teaspoon (5g) ground cumin; 1 teaspoon (5g) chili powder; 1/2 teaspoon (2.5g) garlic powder; 1/2 cup (50g) shredded cheddar cheese; 1/4 cup (60g) sour cream; 1/4 cup (15g) chopped fresh cilantro; 1 lime, cut into wedges

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Introduction

Mexican Stuffed Sweet Potatoes are a delicious and wholesome meal that combines the natural sweetness of baked sweet potatoes with a flavorful, spicy bean and vegetable filling. This easy recipe is perfect for a satisfying weeknight dinner or a vegetarian-friendly option that everyone will love.

Two baked sweet potatoes with burnt orange crispy skins rest on a white plate over a white marbled surface. Each potato is cut open and layered with bright orange mashed sweet potato inside, topped with chunky green avocado pieces, deep red diced tomatoes, and small purple-red onion bits. A dollop of white creamy sauce with a sprinkling of dark red chili powder sits on top, garnished with fresh green cilantro leaves. The focus is sharp on the front potato, while the other is slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes (about 1 pound/450g each)
1 tablespoon (15ml) olive oil
1/2 teaspoon (2.5g) salt
1/2 teaspoon (2.5g) black pepper
1 cup (200g) cooked black beans, rinsed and drained
1 cup (150g) corn kernels
1/2 cup (75g) diced red bell pepper
1/2 cup (75g) diced red onion
1 teaspoon (5g) ground cumin
1 teaspoon (5g) chili powder
1/2 teaspoon (2.5g) garlic powder
1/2 cup (50g) shredded cheddar cheese
1/4 cup (60g) sour cream
1/4 cup (15g) chopped fresh cilantro
1 lime, cut into wedges

Instructions

Step 1: Scrub the sweet potatoes under running water and pat them dry with a towel.
Step 2: Pierce each sweet potato several times with a fork to allow steam to escape during baking.
Step 3: Rub the potatoes all over with olive oil, then season evenly with salt and black pepper.
Step 4: Place the potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C) for 45-60 minutes, or until they are tender when pierced with a fork.
Step 5: While the potatoes bake, prepare the filling. In a medium bowl, combine black beans, corn, red bell pepper, red onion, ground cumin, chili powder, and garlic powder. Mix well to combine.
Step 6: Once the sweet potatoes are cooked, allow them to cool slightly until they can be handled safely. Then, cut a lengthwise slit down the center of each potato and gently open them.
Step 7: Scoop out some of the sweet potato flesh from each potato, leaving about a 1/4 inch (0.6 cm) border to keep the skin intact. Add the scooped flesh to the bean mixture and stir to combine.
Step 8: Divide the filling evenly among the potato skins, mounding it inside the cavities.
Step 9: Sprinkle shredded cheddar cheese evenly on top of each filled sweet potato.
Step 10: Return the stuffed potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Step 11: Remove the potatoes from the oven and top each with sour cream, fresh cilantro, and a squeeze of lime juice.
Step 12: Serve immediately for the best flavor and texture.

Tips & Variations

For a vegan option, substitute the cheddar cheese with a plant-based cheese and use vegan sour cream or avocado slices as a topping.
Add diced jalapeño or a dash of hot sauce to the filling if you prefer a spicier kick.
Try mixing in cooked quinoa or rice with the filling to add extra texture and nutrition.
Roast the red bell pepper beforehand for a smoky flavor.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

The image shows a baked sweet potato cut in half and filled with a mashed bright orange sweet potato layer. On top, there is a layer of diced green avocado, red tomatoes, and purple onions, mixed with chopped green herbs. A drizzle of white creamy sauce with herbs is spread over the toppings. The sweet potato halves are served on a white plate, set on a white marbled surface, with some fresh herb leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the bean and vegetable filling a day ahead and store it in the refrigerator. Assemble and bake the stuffed sweet potatoes when ready to serve.

What can I use instead of black beans?

You can substitute black beans with pinto beans, kidney beans, or even lentils depending on your preference. Just make sure they are cooked and drained before mixing.