Mexican Stuffed Sweet Potatoes
I’m back from holiday and in the mood for a nourishing, fresh meal. These stuffed sweet potatoes are tender and comforting, and the black bean salad makes the dish super fresh! The guacamole adds an extra creaminess to the dish, you really must try this recipe!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 4
Ingredients
Sweet Potatoes
- 4 small sweet potatoes, well washed
- 1 tablespoon (15 ml) vegetable oil
- 1/2 teaspoon (2.5 ml) salt
Black Bean Salad
- 2 cans (398 ml) black beans, rinsed well and drained
- 2 tablespoons (30 ml) olive oil
- Zest of 1 lime, well washed
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (15 ml) maple syrup or honey
- 1/4 cup (60 ml) finely chopped fresh coriander
- 1 clove of garlic, minced
- 1 teaspoon (5 ml) ground coriander seeds
- 1/4 teaspoon (1.25 ml) cumin seed
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 1/2 teaspoon (2.5 ml) salt
Guacamole
- 2 ripe avocados
- 2 tablespoons (30 ml) lime juice
- 1/2 teaspoon (2.5 ml) salt
Toppings
- Vegan sour cream (optional)
- Corn chips (optional)
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Preparation
Sweet Potatoes
- Preheat the oven to 400°F, with the rack in the centre. Line a baking tray with greaseproof paper.
- Cut sweet potatoes in half lengthwise and drizzle with oil and salt. Place the sweet potatoes on the baking sheet, cut side down, and bake for 30 to 35 minutes, or until the tip of a knife easily penetrates the flesh.
Black Bean Salad
- Mix all the ingredients for the black bean salad in a bowl.
Guacamole
- In a shallow bowl, mash the avocados until semi-smooth. Add the lime and salt and mix well.
Assembly
- Place half a sweet potato on a plate. Spread a little guacamole on top, add the bean salad and garnish if desired. Repeat with all the sweet potato halves.
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