Stuffed Mexican Sweet Potato
These stuffed Mexican sweet potatoes are easy to make and full of flavor. You probably already have most of the ingredients in your pantry.
Servings: 4
Ingredients
- 2 medium sweet potatoes
- ½ onion diced
- 2 cloves garlic minced
- 1-14 oz can black beans rinsed & drained
- 1 cup frozen roasted corn or canned
- 1-14 oz can petite diced tomatoes, no salt added
- ½ cup water
- ½ teaspoon cornstarch or arrow root flour
Taco seasoning: (or use 1 tablespoon pre-bought taco mix)
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp oregano
- ¼ tsp black pepper
Chipotle aioli (optional)
- 1 cup plain Greek yogurt
- ½-1 Tablespoon chipotle in adobo
- 1-2 teaspoon honey
- 1-2 teaspoon lime juice
- Optional toppings: guacamole, diced avocado, red onion, cilantro, scallions, sour cream or Greek yogurt
Instructions
- Preheat the oven to 400°F.
- Scrub the sweet potatoes under running water and pat them dry with a paper towel.
- Prick the sweet potatoes with a fork and place them on a baking tray lined with aluminum foil.
- Bake the sweet potatoes for 45-60 minutes, depending upon the size, or until fork pierces easily through sweet potato.
- While the sweet potatoes cook, prepare the filling. Mix the taco seasoning spices in a small bowl.
- Heat a medium pan over medium high heat. Lightly grease the pan. Once hot, add onion and sauté until translucent, about 5 minutes. Add garlic, stir and cook for additional 2 minutes. Add the black beans, corn, diced tomatoes (and other additional items)
- Note: if adding ground meat, be sure to brown and drain any liquid before adding the other items to the pan.
- Mix the corn starch or arrowroot flour with the ½ cup water. Add the taco seasoning and water mixture to the pan. Stir and let simmer on low. You may have to add additional water if it gets too thick. Taste and adjust seasoning to your liking. If you like it more spicy add more chili powder.
- When sweet potatoes are done, cut them in half. Mash the filling with a fork slightly. Then spoon taco mixture on top. Serve with your favorite toppings.
- Optional Chipotle Aioli: place Greek yogurt, chipotle in adobo, honey and lime juice in a blender. Blend until smooth. Taste and adjust seasoning. If you want more spice add more chipotle in adobo, if its too spicy you can add more honey and lime juice. If it is too thick you can add a little water for a better consistency.
Nutrition Facts
Per serving (based on 4 servings) *nutrition fact does not include toppings
258 Calories, 1 gram fat, 12 grams protein, 50 grams total carbohydrate, 9 grams sugar, 16 grams fiber, 46 mg sodium
Notes:
I did not have a can of diced tomatoes on hand so I substituted fresh salsa I had in the fridge instead
Chipotle in adobo are very spicy, a little goes a long way. I would suggest starting with less and you can always add more to get the aioli to your spice level.
I usually make my own taco seasoning blend but you can use store bought taco seasoning as well. Just know store bought taco seasoning has added salt if you are trying to reduce salt in diet.