STUFFED BAKED SWEET POTATOES

Today I’m sharing one of my favorite vegan comfort foods. I tried these stuffed baked sweet potatoes a long time ago in a Food Cart, and I immediately added them to my meal options at home. My kids also love them! So, it’s kid-friendly too!

I can say this meal includes some of my favorite ingredients and combinations of them: sweet potatoes, black beans, and of course avocados! These flavors and texture make this recipe perfect for cold days when you need something comforting and cozy.

This recipe could be prepared as a main course for lunch or dinner, super versatile and yummy!

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RECIPE AND INSTRUCTIONS

STUFFED BAKED SWEET POTATOES

Stuffed baked Sweet Potatoes is one of my favorite comfort foods! It's an ideal meal for those cold days in Fall or Winter.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Gluten-Free, Mexican-Inspired, Vegan

Servings 4 Servings

Ingredients

  

• 4 sweet potatoes medium-large
• 1/4 cup vegetable stock
• 1 cup red onion finely diced
• 1 15 oz can of black beans drained and rinsed
• 1 14.5 oz can of diced tomatoes or 4 diced Roma Tomatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp ground cumin
• ¼ tsp paprika
• salt and black pepper to taste.
• ¼ cup of cilantro and 2 scallions chopped to top for serving.

Easy Guacamole sauce for serving

• 1 avocado ripe
• ¼ cup onion finely chopped
• ¼ cup grape tomatoes chopped
• ½ tsp garlic powder
• 2 tbsp lime juice fresh
• ¼ tsp ground cumin
• salt and black pepper to taste

Instructions

 

• Pre-heat oven to 400 degrees F.
• Prepare a baking tray with parchment paper.
• Poke each sweet potato with a fork around 6-8 times and place them on the oven tray and bake for about 55-65 minutes (It’s done when a fork can easily be inserted into them)
• When the sweet potatoes are almost ready, set a skillet over medium heat, with the vegetable stock, and sauté the onions until translucent.
• Add the black beans, diced tomatoes, and spices. Cook this mixture for around 6 to 8 minutes. Set aside.
• Prepare the guacamole: using a fork, mash the avocado in a bowl. Add the remaining ingredients and stir well. Set aside.
• When sweet potatoes are done, let them cool a little. Then slice them in half and shred the center flesh with a fork. Stuff the sweet potatoes with the black bean mixture, add the guacamole, and top with the cilantro and scallions.
• Serve and enjoy!