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two Mexican stuffed sweet potatoes on a wooden cutting board with cherry tomatoes in the background
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Mexican Stuffed Sweet Potatoes

These Mexican stuffed sweet potatoes make such a great dinner for the whole family. They're super healthy, comforting, entirely vegan, and you need only 15 minutes of active preparation time! 
Course Main Course
Cuisine American, Mexican
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 290kcal
Author Sina

Equipment

  • 1 fork
  • 1 baking tray
  • parchment paper
  • 1 tooth pick
  • 1 bowl
  • 1 chopping board
  • 1 sharp knife

Ingredients

  • 3-4 large sweet potatoes

Filling:

  • 1 1/2 cups frozen or canned corn
  • 2 cups cherry tomatoes, cut into halves
  • 1 cup bell pepper, cut into medium-sized pieces
  • 1/2 cup cilantro, chopped
  • 1 red onion, finely chopped

Dressing:

  • 1 tablespoon fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 1 splash maple syrup
  • 1 tablespoon white wine vinegar
  • 2 tablespoons water
  • 1-2 cloves of garlic, minced
  • black pepper, to taste
  • salt, to taste

Additional Ingredients:

  • fresh cilantro, chopped
  • red pepper flakes, to taste
  • fresh lime juice
  • guacamole

Instructions

  • Heat the oven to 350 °F. Use a fork to poke small holes in the sweet potatoes (all the way round). 
  • Line a baking tray with parchment paper. Use a silicone pastry brush to lightly oil the sweet potatoes with olive oil. 
  • Bake for 40-60 minutes (depending on the size of the sweet potatoes). Use a tooth pick to check if they are tender. 
  • Rinse and drain the black beans and the corn. Cut the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. 
  • Cut the cherry tomatoes into halves. Combine all ingredients in a large bowl. 
  • Make the dressing: Combine all ingredients in a small bowl and stir until combined. 
  • Pour the dressing over the vegetables and beans and stir well. 
     
  • When the sweet potatoes are tender, take them out of the oven and let them cool down a bit for about 5 minutes. Then slice in half lengthwise. Use a fork to mash some of the inside of the sweet potatoes to make space for the filling. 
  • Equally divide the filling between the sweet potatoes. Add a large tablespoon of guacamole on top and sprinkle it with freshly chopped cilantro and red pepper flakes. Drizzle with fresh lime juice. 

Notes

  • Make sure the sweet potatoes all have roughly the same size, so they have a similar baking time. 
  • I topped the sweet potatoes off with a bit of guacamole. You could eihter make your own or use storebought guacamole. 
  • You could also a bit of of vegan sour cream or homemade creamy vegan chipotle sauce on top if you want. 
  • I also like baked sweet potatoes stuffed with bulgur salad or with quinoa black bean salad. 

Nutrition

Calories: 290kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 931mg | Fiber: 7g | Sugar: 12g | Vitamin A: 25582IU | Vitamin C: 73mg | Calcium: 74mg | Iron: 2mg