Bring Fiesta Mexicana to your home with these surprising Stuffed Sweet Potatoes! Baked sweet potatoes with cooked cumin beans, homemade salsa, cheese and guacamole … a killer dinner!
These Stuffed Sweet Potatoes are:
- Vegetarian, or vegan if you use non-dairy cheese
- Gluten-free
- Healthy
- Savoury
- Easy to make
How to Bake Sweet Potatoes
You want to make sure your sweet potatoes are fork tender for this recipe.
Before cooking, pierce sweet potatoes a few times with a fork.
- Oven-bake: You can cook them directly on a baking pan for about 45–55 minutes.
- Microwave: Cook them for about 7 minutes (for 2 sweet potatoes) in the microwave.
How to Make Our Fiesta Mexicana Stuffed Sweet Potatoes?
While the sweet potatoes are cooking, prepare the different toppings:
- Cumin black beans: Cook the black beans a few minutes into a large pan adding spices (cumin & chili), oil, tomato paste and some water. This will be the proteins in our dish.
2. Homemade Salsa: Finely chop the tomato skins (remove the seeds). This way, there will be less water in our salsa. We also add some lime juice, olive oil and coriander
3.Guacamole: Peel and mash avocados in a bowl. Add some plain Greek yogurt to make it even creamier and some lime juice.
4. Shredded cheese: We like using mozzarella cheese. Add cheese as the first layer of your sweet potatoes, and another one after the beans.
5.Garnish: Finish it with fresh coriander and spicy sauce to taste!
How to Keep in The Fridge
Leftovers? You can easily keep them in your fridge for up to 5 days. We recommend storing every layer separately (sweet potatoes, beans, salsa, cheese). For the guacamole, it’s better when it’s fresh. So keep some avocados for later.
Fiesta Mexicana Stuffed Sweet Potatoes
4
servings20
minutes45
minutes1h05
Bring Fiesta Mexicana to your home with these surprising Stuffed Sweet Potatoes! Baked sweet potatoes with cooked cumin beans, homemade salsa, cheese and guacamole … a killer dinner!
Ingredients
4 medium sweet potatoes
Shredded mozzarella cheese : about ¾ cup – 1 cup
Toppings : fresh coriander, spicy sauce
- Beans
1 can of black beans (540ml), drained
1 tbsp of neutral oil (avocado oil, vegetable oil)
1 garlic clove, minced
1 tbsp of cumin
2 tsp of chili powder
2 tbsp of tomato paste
2 tbsp of water
- Salsa
2 tomatoes, seeds removed, skin finely diced
¼ of red onion, diced
¼ cup of fresh coriander, finely chopped
Juice of ½ of lime
1 tbsp of olive oil
- Guacamole
2 avocados, peeled and mashed
2 tbsp of plain greek yogurt
Juice of ½ lime
Instructions
- Cook the sweet potatoes. Preheat the oven to 400 degrees C. Pierce sweet potatoes a few times with a fork. Place them into a baking pan and cook for about 45 minutes (may vary from 40 minutes to 1 hour, depending on their sizes)
- Prepare the salsa. Combine all ingredients to a small bowl and mix well. Season to taste.
- Make the guacamole. In another bowl, combine ingredients and season well.
- Prepare the beans. In a large pan over medium heat, add all ingredients and cook for about 5 minutes. Add salt and pepper.
- When the sweet potatoes are fork tender, remove from the oven. Let them cool down for about 5 minutes. With a knife, open the sweet potatoes. Add some cheese, a layer of beans, another layer of cheese, salsa and guacamole. Topped it with some fresh coriander and spicy sauce.
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