Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4-6 servings
Filled to the brim with smoky black beans and red peppers then covered with mouthwatering melted cheese, these Mexican Stuffed Sweet Potatoes are a healthy option for those days when only comfort food will do.
From boring dinner to taste bud fiesta in only 30 minutes!
Mexican stuffed sweet potatoes:
From Naan Pizza and Orzo Pasta Salad to scrumptious Grilled Halloumi Burgers and Spicy Eggs Poached in Tomato Sauce, I’ve really been loving my Mediterranean inspired food recently. So today I’m happy to share something a little different and teleport us to Mexico for some really delicious twice-cooked sweet potatoes.
I’d seen something similar being made with a meat filling a few times and I was really keen to have a go at preparing a veggie-friendly version. I can’t really claim this is an authentic Mexican recipe but the flavours are all there and, I promise you, it’s something you’ll want to make (and eat!) time and time again.
Why you need to try them:
They taste SO DAMN GOOD. Because what would be the point otherwise? Black beans, sweet potato, smoked paprika, fresh coriander and melted cheese is a flavour combination that works so so well. Add a dash of lime juice and a dollop of your favourite tomato salsa for a quick dinner that’s sure to bring a smile to your face.
Just like all my recipes, these Mexican Stuffed Sweet Potatoes are super easy to make. It’s also a recipe that only uses a handful of ingredients and it makes a lot of food!
They’re ready in about 30 minutes, assuming you have a microwave. If you don’t, it’ll take you more like 1 hour and 15 minutes(ish) – but the actual time you have to spend cooking is minimal as the majority of that is simply taken by the sweet potatoes cooking in the oven.
They’re suitable for the whole family as you can easily make this dish mild enough for kids and simply add fresh chillies, hot sauce or hot salsa to turn up the heat for the grown-ups.
They taste naughty but they’re actually pretty healthy. I love recipes like this! A little cheese goes a long way when melted and the rest of the ingredients are proper real food.
Mexican stuffed sweet potatoes
How to make my Mexican sweet potatoes:
Start by washing the potatoes and stabbing them with a knife or fork a few times. This will stop them from exploding when cooking.
If you have a microwave, place them on a plate and cook on high for 12-15 minutes until soft. Alternatively, wrap them in foil and cook in the oven for 45 minutes to an hour at 200C degrees.
While the potatoes are cooking, gently fry the red onion and peppers in a little olive oil, then add the garlic and continue cooking for about a minute until fragrant. Tip in the smoked paprika and chilli powder (if using), mix well, then add the black beans and a little water so that the mixture doesn’t get too dry. Heat through and season well, then cover and set aside.
Being careful not to burn your hands (you might want to wait a couple of minutes to allow them to cool down slightly), cut each potato in half and scoop out the flesh, transferring it into a mixing bowl and placing the skins on a baking tray.
Add the freshly chopped coriander and the bean and pepper mixture to the sweet potato, mix well, then use a spoon to scoop the filling back into the sweet potato skins. Sprinkle with the grated cheese, then bake in the oven for 10 minutes until the cheese is melted. Serve with lime wedges and your favourite tomato salsa.
Filled to the brim with smoky black beans and red peppers and covered with mouthwatering melted cheese, these Mexican Stuffed Sweet Potatoes are a healthy option for those days when only comfort food will do. From boring dinner to taste bud fiesta in only 30 minutes!
4 medium sweet potatoes
1 tbsp oil
1 red onion, chopped
1 red pepper, chopped
1 garlic clove, crushed
1 tsp of smoked paprika
1 tsp of chilli powder (adjust as desired/optional)
1 tin of black beans, drained and rinsed
Salt to taste
A handful of fresh coriander, chopped
80g of strong cheddar, grated (or vegan alternative)
Lime wedges and tomato salsa to serve
Wash the potatoes and then use a knife or fork to stab them a few times.
If using a microwave, place the potatoes on a plate and cook on high for 12 to 15 minutes until soft.
If using a traditional oven, wrap them in foil and cook for 45 minutes to an hour until soft at 200C degrees.
In the meantime, heat the oil in a frying pan and gently cook the red onion and pepper until soft. Then add the garlic and cook for a further minute until fragrant.
Tip in the smoked paprika and chilli powder (if using) to the pan, mix well, then add the black beans and a little water so that the mixture doesn’t get too dry. Heat through and season well with salt, then cover and set aside.
If not already in use, pre-heat the oven to 200C degrees.
Allow the sweet potatoes to cool slightly before cutting each potato in half. Use a spoon to scoop out the flesh and transfer it into a mixing bowl while placing the skins on a baking tray.
Add the fresh coriander and the black bean and pepper mixture to the sweet potato flesh, mix well and adjust the seasoning if necessary. Use a spoon to scoop the filling back into the sweet potato skins and sprinkle with the grated cheese.
Bake in the oven for about 10 minutes until the cheese is melted and serve right away with lime wedges and your favourite tomato salsa.
You can easily veganise these Mexican Stuffed Sweet Potatoes by using your favourite vegan cheese.