These Mexican stuffed sweet potato recipe packs a punch of flavor. They are healthy, full of plant basted protein and utterly delicious!
I have just started to enjoy sweet potatoes. It is nothing we had growing up so it is a relatively new ingredient for me. Right now I am cooking and baking up a lot of sweet potato recipes. I love that it can go both sweet like these Sweet Potato Oatmeal Muffins, or savory like this Sweet potato, coconut and chilli soup, it is so versatile!
I also love adding sweet potato to salads for extra nutrition, like this Roasted sweet potato lentil salad.
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Ingredients
To make this vegan Mexican stuffed sweet potato recipe, all that’s needed are just a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Sweet potatoes, washed and scrubbed
- Olive oil, or any neutral oil like avocado oil or grape seed oil
- Red onion, yellow onion can also be used.
- Garlic, minced
- Red bell pepper, or any color red pepper works.
- Corn, both fresh corn on the cob, or frozen corn works in this recipe.
- Black beans, I have used canned beans but feel free to cook your own. Follow the package instructions for soaking and cooking. Let them come to room temperature before adding to this Mexican sweet potato recipe.
- Spices, a mix of cumin, sweet paprika, salt, black pepper and some added heat with cayenne pepper to taste.
- Quinoa, this Mexican sweet potato recipe uses white quinoa, but any color works, the taste is the same.
- Vegetable stock, preferably organic or homemade.
- Toppings: avocado, mashed or sliced, yoghurt and fresh cilantro.
Instructions
Making this healthy Mexican sweet potato recipe is easy to make.
For the full written instructions, see the recipe card at the bottom.
- Place the sweet potatoes on a parchment paper lined baking tray and pierce the tops of each potato a few times with a fork. Bake until they are soft and a knife is easily inserted in the center.
- Make the filling while the potatoes are baking. Rinse the quinoa well and add to a sauce pan with the vegetable stock. Cook until soft and fluffy.
- Add the oil to a frying pan over medium heat. Sauté the shallot, garlic and red pepper for a few minutes until the shallot is translucent. Add the spices, then add the corn, black beans and the cooked quinoa.
- To assemble, slice the sweet potatoes in half lengthwise and mash the center with a fork. Spoon on the quinoa filling. Top with some mashed or sliced avocado, yoghurt and cilantro. Serve warm and enjoy.
Substitutions and variations
- Grains – instead of quinoa, you can use cooked rice or brown rice.
- Corn – both fresh corn on the cob, or frozen corn works in this recipe.
- Vegan – to ensure this recipe is vegan, use a plant.based yoghurt for the topping. All the other ingredient are naturally vegan.
- Spicy – This recipe calls for cayenne pepper to taste. For a spicier dish, top with some red chilli flakes to taste.
Extra topping ideas
- Cheese – Some shredded vegan cheddar cheese tastes great as an additional topping to these Mexican sweet potatoes.
- Onion – some pickled red onions or chopped spring onion tastes great!
- Jalapeño – for some extra heat, top with some fresh or canned sliced jalapeño.
Storage
Store the filling and topping in separate airtight container from the baked sweet potatoes. Keep in the fridge, and recombine when ready. I don’t recommend cutting the avocado until ready to eat since it will turn brown in color. Stored in airtight containers or ziplock bags, these Mexican stuffed sweet potatoes keeps for 3-4 days.
These baked sweet potatoes can also be frozen in an airtight container freezer for up to 1 month.
More recipes to try:
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These Mexican Baked Sweet Potatoes packs a punch of flavor. They are healthy, full of plant basted protein and utterly delicious!
- 4 sweet potatoes, washed and scrubbed
- 1 tablespoon olive oil
- ½ red onion, chopped
- 1 garlic clove, minced
- ½ red pepper, chopped
- 1 cup frozen corn
- 1 can (400 g, 15 ounce) black beans, drained and rinsed
- 1 teaspoon each cumin and and sweet paprica
- ½ teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- ½ ground black pepper
- ½ cup quinoa
- 1 cup vegetable stock
- 1 large avocado, mashed or sliced
- natural yoghurt, unsweetened. Use plant-based for a vegan dish
- fresh cilantro, chopped
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Start by preheating the oven to 200 C (400F)
Place the washed sweet potatoes on a parchment paper lined baking tray. Pierce the tops of each potato a few times with a fork.
Bake for about 40-50 minutes depending on the size of the sweet potatoes. The are done when the peal is a little wrinkly, the inside is soft and a knife easily can be inserted in the center.
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Make the filling while the potatoes are baking.
Rinsing the quinoa well and add to a sauce pan with the vegetable stock. Bring to a boil and then down to a simmer for 10-12 minutes. Fluff with a fork.
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To a frying pan, add the oil over medium high heat. Sauté the red onion and red pepper for a few minutes until the onion is translucent. Add the garlic and spices, cook for one minute more until fragrant. Then add the corn, black beans and the cooked quinoa. Stir and sauté for an additional 2 minutes.
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Slice the sweet potatoes in half lengthwise and mash the center a little with a fork. Spoon on the quinoa filling.
Top with either mashed or sliced avocado, a drizzle of yoghurt and some fresh cilantro. Eat warm and enjoy!
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