Preview
Southwestern Stuffed Sweet Potatoes
10 min
Prep Time60 min
Cook Time70 min
Total TimeStuffed sweet potatoes with a Southwestern twist! Baked to tender perfection and topped with fresh tomatoes, black beans, guacamole, cilantro & sour cream, they make a delicious, healthy side dish that is also substantial enough to be a main meal!
Ingredients (3 servings)
MetricImperial
3 sweet potatoes
200g black beans
2 tomatoes
1/2 red onion
2 servings guacamole
100g light sour cream
1/4 cup chopped cilantro
-Lime wedges, to serve
-Salt, to taste
-Pepper, to taste
- Preheat oven to 190°C / 380°F and line a baking tray with parchment paper.
- Wash and dry sweet potatoes. Using a fork, poke holes all over them. Bake for 45-60 minutes or until tender (they are done when you can easily insert a fork into them).
- Meanwhile, prepare your toppings. Small dice tomatoes and finely chop red onion. And make guacamole.
- When sweet potatoes are done, cut a slit lengthwise on each one and spread it open. Take care not to burn yourself as they will be hot! Sprinkle salt and pepper, then mash the flesh using a fork.
- Top each sweet potato with black beans, diced tomato, red onion, guacamole, sour cream and cilantro. Serve with lime wedges. Enjoy!
Notes
- You can use my guacamole recipe
- Pick sweet potatoes that are of similar sizes so they roast evenly.
- For vegan or dairy-free, omit sour cream or substitute with a plant-based alternative.
- To make ahead, roast the sweet potatoes ahead of time and store separately from toppings. They will keep in an airtight container in the fridge for 3-5 days. Simply reheat sweet potatoes in the oven for 10 minutes before assembling.
Enlarged Image
Enlarged Image
Enlarged Image