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Mexican Style Stuffed Sweet Potatoes Recipe

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4.1 from 24 reviews

Delicious Mexican Style Stuffed Sweet Potatoes featuring roasted sweet potatoes filled with a flavorful sautéed mixture of black beans, poblano peppers, onions, and spices, topped with melted Monterey Jack cheese and fresh cilantro. This hearty, nutritious vegetarian dish is perfect for a satisfying weeknight dinner or meal prep.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 3 Medium Sweet Potatoes (about 2.5 pounds / 1.1 kg)
  • 2 teaspoons Avocado Oil (or olive oil, plus more for coating the potatoes)

Stuffing

  • 1/2 cup (70 grams) White Onion, diced medium (about half a small onion)
  • 3/4 cup (85 grams) Poblano Pepper, diced medium (about one medium pepper)
  • 1 teaspoon Minced Garlic (or 1/8 teaspoon garlic granules)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Fine Sea Salt
  • 1 3/4 cups (415 grams) Cooked Black Beans with cooking liquid (or 1 can black beans, 15 ounces / 439 grams, do not drain)
  • 1 1/4 cup (200 grams) Shredded Monterey Jack cheese (or pepper jack, medium cheddar, or a combination)
  • 1 Lime (plus more for serving)
  • Fresh Cilantro, chopped for serving

Instructions

  1. Preheat Oven: Arrange an oven rack in the center of the oven and preheat to 425°F (218°C). Line a large sheet pan with parchment paper and set aside.
  2. Roast the Potatoes: Slice the sweet potatoes lengthwise in half. Lightly rub or brush the flesh and skin with oil and place flesh side down on the sheet pan. Roast for 25-35 minutes until soft, fork-tender, and caramelized around the edges. Larger potatoes require longer baking time.
  3. Prepare the Stuffing: While potatoes roast, heat 2 teaspoons of oil in a 10-inch skillet over medium heat until shimmering. Add the diced onion and poblano pepper. Sauté until softened with some charring, about 7-9 minutes.
  4. Add Seasonings and Beans: Add garlic, cumin, chili powder, smoked paprika, and salt to the skillet. Stir constantly for about 30 seconds to coat the vegetables. Pour in black beans with their cooking liquid. Stir, bring to a simmer, then reduce heat to medium-low and cook until slightly reduced, about 10 minutes. Squeeze in lime juice, adjust salt to taste. Remove from heat and cover to keep warm.
  5. Stuff the Potatoes: Once roasted, flip sweet potatoes and sprinkle salt and pepper over the flesh. Use a fork to roughen the flesh. Sprinkle about 2 tablespoons of shredded cheese over each half, then evenly spoon the bean mixture over the cheese. Top with the remaining cheese.
  6. Melt the Cheese: Return the stuffed sweet potatoes to the oven on the sheet pan. Bake for 3-4 minutes or until the cheese is melted and bubbly.
  7. Serve: Garnish with chopped cilantro and extra lime wedges. Serve immediately with your favorite toppings.
  8. To Store: Refrigerate leftovers in a lidded container for up to 3 days or freeze for up to 2 weeks. To reheat thawed stuffed sweet potatoes, bake on a parchment-lined sheet pan at 425°F for about 20 minutes until heated through.

Notes

  • For additional protein, add cooked ground beef or shredded chicken to the bean mixture.
  • Swap black beans for pinto or kidney beans if preferred.
  • Add diced jalapeño for extra heat.
  • Top with sour cream or avocado slices for creaminess.
  • Ensure sweet potatoes are similar in size for even roasting and cooking time.
  • Use a cast iron skillet or heavy-bottom pan to achieve good charring and flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/mexican-style-stuffed-sweet-potatoes-recipe/