Mexican stuffed sweet potatoes
These Mexican stuffed sweet potatoes are delicious, nutritious, and packed with flavour. The creamy guacamole, tangy salsa, and black beans stuffed into a perfectly baked sweet potato. It's a dish that your whole family will enjoy!
Servings: 4 people
Calories: 485kcal
Equipment
- 1 Baking tray
- 1 medium-sized bowl
- 1 Chopping board
Ingredients
- 4 sweet potatoes medium
- 2 tbsp Olive oil
For the guacamole
- 1 avocado large
- 1 garlic clove
- ½ red onion
- ½ lime
- ¼ cup coriander leaves
- 1 jalapeño optional
For the salsa
- 2 tomatoes medium
- 1 tbsp lime juice
- 1 onion small, white or brown
- ¼ cup coriander leaves
- 1 jalapeños red
For black beans
- 1 can black beans drained
- 1 tbsp Olive oil
- ¼ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
For the Sweet Potato
- To start, preheat your oven to 200°C (400°F). Wash and scrub the sweet potatoes to remove any dirt or debris. Pat them dry and pierce each potato several times with a fork. This will allow steam to escape while they bake.
- Next, rub the sweet potatoes with olive oil, making sure to coat them evenly. This will help them develop a crispy skin. Place the potatoes on a baking tray and bake for approximately 45-60 minutes, or until they are tender when pierced with a fork
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Then, carefully slice each potato lengthwise, creating a pocket for the delicious filling.
For the Guacamole
- While the sweet potatoes are baking, prepare the guacamole. In a medium-sized bowl, mash one large avocado until smooth and creamy. Finely chop one garlic clove, half a red onion, and half a red jalapeño. Add these ingredients to the mashed avocado.
- Squeeze the juice of half a lime into the bowl and add half a cup of fresh coriander leaves. Mix everything together until well combined. Add salt and pepper to taste. Set the guacamole aside until we're ready to stuff the sweet potatoes.
For the Salsa
- In a separate bowl, dice two medium tomatoes and finely chop a small white onion and one red jalapeño. Add these ingredients to the bowl and squeeze the juice of half a lime over the top.
- Finely chop a handful of fresh coriander leaves and add them to the mixture. Give everything a good stir, ensuring that all the ingredients are evenly coated in lime juice. Set the salsa aside to let the flavours meld together.
For Black Beans
- In a saucepan, heat one tablespoon of olive oil over medium heat. Add black beans and season with salt to taste.
- Stir the beans occasionally, allowing them to heat through for 5-10 minutes. Once they are warmed, remove the saucepan from the heat and set them aside.
How to Make Mexican Stuffed Sweet Potatoes
- Take each sweet potato half and generously fill the pocket with a spoonful of black beans. Top the beans with a spoonful of guacamole and salsa.
- For an extra touch of freshness, you can garnish the stuffed sweet potatoes with a sprinkle of fresh coriander leaves or a squeeze of lime juice. Enjoy!
Notes
- Serving: This recipe serves four people, but you can easily adjust the quantities to fit your needs. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Simply reheat the sweet potatoes in the oven or microwave before enjoying.
- Storage: If you want to prepare the sweet potatoes in advance, you can bake them and store them in the refrigerator for up to two days. When you're ready to serve, reheat them in the oven until they are warmed through. Then, proceed with the filling and toppings as usual.
Nutrition
Calories: 485kcal | Carbohydrates: 73g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 405mg | Potassium: 1476mg | Fiber: 18g | Sugar: 14g | Vitamin A: 32922IU | Vitamin C: 27mg | Calcium: 115mg | Iron: 4mg