Simple Mexican Stuffed Sweet Potatoes

Simple Mexican Stuffed Sweet Potatoes

Ridiculously delicious tender sweet potatoes stuffed with a variety of Mexican flavored veggie mix. A perfect healthy dinner option for the family.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 40 minutes

Servings

Calories 320kcal

Author Rena

Ingredients

2 Large Sweet Potato
1 Tbsp Olive Oil
1 Small Sweet Onion diced
2 Garlic Cloves minced or pressed
1 Red Bell Pepper chopped
2 Cups Chopped Mushrooms
1/2 Cup Frozen Corn
1/2 Cup Canned black beans rinsed and drained
1 Tbsp Chili Powder or to taste
1 Tsp Ground Cumin
2 Tbsp Tomato Paste
1 Avocado mashed
4 Tbsp Yogurt or sour cream use vegan sour cream for a vegan option
A small handful of fresh cilantro, to garnish
sea salt and pepper, to taste

Instructions

Preheat the oven to 400 F and line a baking sheet with parchment paper.
Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet.
Roast for about 15-18 minutes, or until fork tender. Turn off oven.
Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes.
Add in mushrooms, and cook until tender, 6-7 minutes.
Stir in the corn, black beans, tomato paste, cumin, and chili powder and cook for 2-3 more minutes.
Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado and a tablespoon of yogurt on top of each.
Garnish with fresh cilantro and enjoy!

Notes

Substitutes:

This recipe is almost vegan. To make it fully vegan you can use vegan sour cream or yogurt. Or you can skip it entirely if you like.
Use fresh or frozen corn
Sour Cream, Greek yogurt, or dairy-free option
Avocado oil in place of olive oil
If you don't have frozen corn, use canned or boil your own corn and chop it.

Tips:

Sweet potatoes may take longer than suggested time to cook. Consider wrapping with foil paper and bake to speed up cook time.

Storage:

Place leftovers in a container and store in the fridge for up to 5 days.
Consider storing without adding yogurt and avocado. Reheat in the microwave when ready to eat and then add the yogurt and avocado.
You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition