These delicious roasted sweet potatoes are topped with homemade guacamole, a spicy corn and bean mixture and sour cream! Swap for coconut yogurt if you’re vegan!
Baked (and stuffed) potatoes are something that I really love. I first discovered baked potatoes on a London school exchange when I was 14 years old. Of course in London they are called jacket potatoes which I still find super cute. I bought my first one at Covent Garden and was instantly in love with how fluffy it was! And let’s be honest, anything with a topping is just better!
And while potatoes are a great and healthy side dish to eat, sweet potatoes are even healthier! That is due to their high content of vitamin A but also because sweet potoates are lower on the glycemic index. That means they are less likely than regular potatoes to make your blood sugar spike. So if I feel like potaotes, I often rather eat sweet potatoes!
And what better way to eat a sweet potatato than to roast it! Roasting sweet potatoes brings out all their yummy sweet juices which then caramelize around it on the baking sheet. It just generally tastes so much better than if you were to steam it. Actually I prefer baked to boiled potatoes as well but with sweet potatoes it’s a must for me to roast them.
The filling came about by chance. On one of the rare occasions that my husband cooked in the past few months, he made this really nice mixture of corn and black beans in a pan. Actually really simple but very delicious! I asked him how he made it and he said his secret was that he fried it for quite a long time while adding a bit of water every now and then. So I made something similar for this dish (thanks to my darling husband)!
The other delicious toppings are guacamole and sour cream. If you want this dish to be vegan, you can easily substiute the sour cream with vegan sour cream or – my favorite – coconut yogurt. I just didn’t have any at hand so I went with the traditional sour cream. Either way it’s delicious!
Also, you will probably have leftover toppings (fillings?) but I like to eat them on the side. Or refill my sweet potato once I’ve eat the toppings off! Or just use them for the next meal. I love leftovers!
Will you make these soon? Or how about my Legume Pasta with Haloumi Cheese?
Mexican Stuffed Sweet Potatoes
These delicious roasted sweet potatoes are topped with homemade guacamole, a spicy corn and bean mixture and sour cream! Swap for coconut yogurt if you're vegan!
Pre-heat oven to 180°C (356°F). Cover baking tray with parchment paper.
Pierce the sweet potatoes all over with a knife or a fork. Roast at 180°C (356°F) for 50 minutes or until fork-tender.
Drain the can of corn and can of black beans. Heat up coconut oil in a pan. Add corn and black beans and all spices. Mix well, then fry at medium heat for 20 minutes.
After 5 minutes, add 1/4 cup water. When the water has been absorbed, add another 1/4 cup water. When the water has been absorbed, take the pan off the heat.
For the guacamole, mash together avocado, lime juice, salt and garlic powder. Dice the cherry tomatoes. Then fold in the tomatoes and the chopped coriander.
Add the sweet potatoes to a plate, cut open in the middle and push the ends together to create a bigger opening. Add the corn and black bean mixture on top and the guacamole on top. Add sour cream if desired. Enjoy!
The corn and black bean mixture won't all fit into the sweet potaotes but I like to eat more on the side. Otherwise keep for another meal.