These southwestern stuffed sweet potatoes are a fun and tasty twist on traditional loaded potatoes.
Making loaded spuds is typically an ordeal — you bake them, prep and cook the filling, fill them, top them with cheese, and bake them again. I like this recipe because it simplifies a couple of those steps so the dish comes together quickly.
Plus, these are just as delicious cold as they are hot! This is one of my go-to recipes when I don’t have a lot of time to cook during the week. Unlike white potatoes, baked sweet potatoes stay nice and soft in the fridge, and I usually bake a couple of them every Sunday for convenient weeknight eating. Having baked the potatoes in advance, this dish comes together in about 15 minutes flat — and it’s fun, tasty, and good for you, too!
You might notice that there’s no oil in these, if that kind of thing is of interest to you. Rather, they’re topped with a cool and creamy avocado-based sauce — glorified guac, if you will. Nothin’ but whole food goodness in here.
Print Southwestern Stuffed Sweet Potatoes with Avocado Sauce Author:?Claryn Recipe type:?Main Cuisine:?Tex-Mex Cook time:? 45 mins Total time:? 45 mins Serves:?2-4 servings ? Ingredients 1 avocado, roughly chopped ½ c cilantro leaves and stems, roughly chopped and packed 3 Tbsp lime juice (~2 limes) 1 large garlic clove ? tsp cumin ⅓ c cold water ? tsp salt, plus more to taste ground black pepper, to taste 2 medium sweet potatoes 1? tsp cumin ? tsp smoked paprika ? tsp salt (omit or reduce if your beans or corn are salted) 1 c cooked black beans 1 c cooked corn kernels (~1 corn cob) ? c grape tomatoes, thinly sliced Instructions Pierce sweet potatoes all over with a fork and bake at 400 degrees for 30-45 minutes (depending on size), or until soft. While potatoes are baking, prepare the guacamole sauce. Blend together avocado, cilantro, lime juice, garlic, cumin, and water in a blender or food processor until smooth. Refrigerate until using. When potatoes are done, slice each potato in half lengthwise. (Use oven mitts to keep from burning your hands!) Using a spoon, scoop out most of the sweet potato flesh from each half into a small bowl, leaving just enough flesh intact with the skin for the potato half to keep its shape. Mash removed sweet potato with spices. Stir in black beans, corn, and tomatoes. Scoop mixture back into potato halves and top with avocado sauce. Notes These potatoes are pretty mild and picky-eater-friendly as is, but if you’d like them to be spicy, you can either top them with hot sauce or mash in a tablespoon or two of minced chipotle peppers in adobo sauce when you’re mashing the sweet potato flesh with the spices. WordPress Recipe Plugin by EasyRecipe 3.2.2802