Friends, it’s time to merge two favourites into one. I can’t even begin to tell you how in love I am with this dish. These Mexican stuffed sweet potatoes are pure heaven.
This dish is packed full of flavour and nutrients. Sweet potatoes come with a healthy portion of carbs, vitamin A and vitamin C. Black beans brings the protein, and as you probably already know, avocado contains healthy fats, which will help absorb all of the vitamin A from the sweet potatoes. Serve it with dark leafy greens, such as mixed salad leaves, and it really doesn’t get much healthier than this. Or don’t, it’s still amazing.
It’s super simple to make too. Cut the sweet potatoes in half to shorten the cooking time, pop them in the oven and let it do its magic for the next 35 minutes or so.
In the mean time, prepare the filling by frying the onion, garlic, carrot and corn in paprika and oregano before adding tomato paste and chili sauce to make it creamy and even more flavourful. I also added black beans for an extra protein kick.
Top it with a generous serving of guacamole, serve and enjoy!
These stuffed sweet potatoes are healthy, satisfying, comforting, savory and sweet. If this doesn’t sound good to you, I don’t know what will.
I highly recommend you try these Mexican Stuffed Sweet Potatoes, and if you do, please let me know by commenting or sharing a picture on Instagram using the hashtag #themostlyhealthy. Cheers, friends!
- 4 small baked potatoes
- 1 onion
- 2 garlic gloves
- 1 carrot, grated
- 1 cup fresh or frozen corn (135 g)
- 1/2 can black beans
- 1 tsp paprika
- 1 tsp oregano
- 2 tbsp tomato paste
- 1 tsp chili sauce, or to taste
- Salt and pepper
- 1 avocado
- 1/4-1/2 garlic powder
- 1/2 tsp chili sauce, or to taste
- Mixed salad leaves
Preheat oven to 200 degrees Celsius (393 Fahrenheit).
Cut the sweet potatoes in half to cook faster or leave them whole and cook for longer (about 45-60 minutes). Use a fork to poke a few holes in the skin.
Align a baking tray with parchment paper and place the sweet potatoes face down. Cook the sweet potatoes for about 35 minutes or until cooked all the way through.
In the mean time, chop the onion and garlic finely. Fry them in a medium sauce pan on high heat for 3-4 minutes. Add a little water or oil to prevent them from burning.
Grate the carrot and add it to the sauce pan. Also add the corn, black beans, paprika, oregano, tomato paste and chili sauce. Turn down the heat to low, cover and allow to simmer for 10-15 minutes or until the sweet potatoes are done. Season with salt and pepper.
To make the guacamole, mash the avocado with garlic powder, chili sauce and pepper. Set aside until serving.
Once the sweet potatoes are done, scoop out some of flesh and mix it with the black bean filling. Stuff the sweet potato boats with the filling and guacamole. Serve immidiately.
Optional: serve with mixed salad leaves.
Both cooked sweet potatoes and filling stores well in the fridge for a few days.