Mexican Stuffed Sweet Potatoes Recipe
Are you ready for a twist on a classic? We don't know about you, but we are huge fans of anything potato-related. From potato skins to mashed potatoes to scalloped potatoes to any everything else that falls in the middle, there's just something about potatoes that warms our hearts. While plain potatoes are great, sweet potatoes can be a little healthier for you, which makes them a great option. And guess what? There are plenty of ways to dress them up and really have fun with your toppings. This recipe adds a little Mexican-inspired flair to your average sweet potato, and the result is amazing, flavorful, and just plain fun.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this tasty recipe that is packed with flavor. "It's a healthy and tasty dinner that's packed with goodness," Brookes raves. "The Mexican-inspired flavors go perfectly with the sweet potato." Keep reading to find out how to make this wonderful dish!
Gather the ingredients for Mexican stuffed sweet potatoes
This recipe requires quite a few ingredients, so let's just get right down to it. Start your list with some sweet potatoes and cooked rice. Moving onto the canned goods, you will need canned black beans and corn. When you pop by the produce section, grab cherry tomatoes and a white onion.
You will also need some olive oil and garlic, which are common in a lot of recipes, so double check if you have them at home. You'll also need to add a few spices like chili powder, cumin, chopped fresh coriander, paprika, and salt to your cart to get that flavor you want. Complete your list with avocado, lime juice, and extra fresh coriander for serving.
Preheat the oven and prep the sweet potatoes
To start, turn the dial of your oven to 400 F. This is important so your oven gets to the perfect temperature to make the potatoes. Then, grab a baking sheet and throw the sweet potatoes on it. "I usually give them a quick rinse/rub under the tap, then dry them with a kitchen towel," Brookes shares. Rub the potatoes with olive oil, salt, and pepper, and then use a knife to poke a few holes, which helps the sweet potatoes cook.
Once your oven has fully preheated, pop the potatoes in there for 45 minutes to an hour. You can check their doneness by inserting a knife to feel how soft they are.
Prep the topping
As your sweet potatoes bake in the oven, you can move on to some other tasks. Take out a small bowl and start making the topping. Toss in the olive oil and garlic first, followed by the chili powder, cumin, paprika, salt, and coriander. Set it to the side for a moment.
Then, grab a saucepan and drizzle in a little olive oil. Add the onions and then turn the heat to medium. Fry the onions until they soften, which will take about five minutes. Next, add the spice topping to the pan, constantly stirring to mix everything. Once a minute is up, add the rice, black beans, corn, and tomatoes. Keep the heat on a medium setting, and cook for another two to three minutes.
Make the guac
Now we'll give you a little something to guac about. Take out a clean bowl and peel and de-pit the avocado. You can use whatever method you usually use to achieve this. Then, throw the avocado flesh into the bowl, and use a fork to mash it. Once you finish mashing, sprinkle lime juice and a little bit of salt and pepper over the top of the avocado for a little added flavor.
This is probably the easiest guacamole that you will ever make, and it makes the perfect addition to your potato.
Slice and fill the potatoes
By now, your potatoes should be done cooking. Take them out of the oven, and then slice each one in half. Then, fluff up the flesh in the middle with a fork. Move the filling to the edges of the potatoes, making a slight indent so you have room for the topping.
Then, spoon the bean topping over the sweet potato, followed by the guacamole. Now, you have a perfect fiesta Friday dish (but it also works well any other day of the week, too). "I'd say if you have one whole potato, it's a pretty substantial meal." Brookes shares. As for serving suggestions? "Maybe with some nachos or fresh salad. If the toppings are kept separate, you could definitely keep them in the fridge for a couple of days."
We hope you love this recipe as much as we do!
- 2 medium sweet potatoes
- 2 tablespoons olive oil, plus extra for rubbing over the potatoes before baking and for frying the onions
- Salt and pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon chopped fresh coriander
- ½ cup cooked rice
- ½ cup canned black beans, drained
- ½ cup cooked corn
- 6 cherry tomatoes, sliced into quarters
- ½ white onion, diced
- 1 avocado
- Juice of half a lime
- Preheat the oven to 400 F and place the sweet potatoes on a baking sheet. Rub a little olive oil, salt, and pepper over each and poke a few holes in the skin with a knife. Bake the potatoes for 45 mins to an hour or until a knife goes all the way through them easily.
- While the potatoes bake, prep the topping. In a small bowl, mix together the olive oil, garlic, chili powder, cumin, paprika, salt, and coriander.
- Heat a little olive oil in a saucepan. Add the onions and fry on a medium setting until softened, about 5 minutes.
- Add the oil/spice mixture and cook for another minute, stirring constantly.
- Add the rice, black beans, corn, and tomatoes, and fry for another 2 to 3 minutes.
- Mix up a simple guacamole by mashing the avocado with the lime juice and a little salt and pepper to taste.
- Once the potatoes are ready, slice each in half. Fluff up the flesh a little with a fork, and squash it to the edges to make a slight indent in the middle for the toppings.
- Spoon the toppings over each potato half.
- Serve and enjoy.
| Calories per Serving | 577 |
| Total Fat | 29.9 g |
| Saturated Fat | 4.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 73.4 g |
| Dietary Fiber | 18.6 g |
| Total Sugars | 11.0 g |
| Sodium | 1,120.1 mg |
| Protein | 11.7 g |
