Loaded with seasoned black beans and sauteed veggies, these stuffed sweet potatoes will leave you feeling full and satisfied. When you top them with the creamy sauce below, they are naturally dairy-free, but you can top them with shredded cheese if you prefer. These sweet potatoes are hearty enough to be served as a meal, but you can also serve half of one as a side dish with your favorite cooked protein. It also pairs perfectly with a bowl of Mexican Chicken Soup or Vegetarian Tortilla Soup.
Ingredients You’ll Need
I’ve purposefully kept this recipe simple to minimize the prep work. All you need is a few simple ingredients to make a flavorful sweet potato filling. If you have a different vegetable on hand or want to add in extra garlic and herbs, feel free! You could also add a squeeze of lime juice just before serving to brighten up the flavors. This recipe is vegan as written, but if you want to add in ground beef or ground turkey, you can start cooking that in the pan after the onions and peppers are tender. You may want to add a little extra seasoning in that case, to account for the extra bulk.
How to Make Stuffed Sweet Potatoes
The hardest part of this recipe is simply waiting for the potatoes to bake in the oven first. To prepare baked sweet potatoes, preheat the oven to 425ºF and scrub the potatoes under running water to remove any dirt. Dry the potatoes well, then pierce them several times with a fork or narrow knife to help them vent. Arrange them on a baking sheet lined with parchment and rub the outer sweet potato skins with olive oil. Bake until the sweet potatoes smell very fragrant and are easily pierced with a fork, about 45 to 60 minutes at 425ºF. For the best texture, err on the side of cooking the potatoes longer, so they will have a creamy interior. To prepare the creamy nacho cheese sauce, add the cashews, water, green chiles, lemon juice, jalapenos, and salt to a high-speed blender. Secure the lid and blend until the sauce is silky smooth, about 60 seconds. Stop and scrape down the sides, as needed, to make sure there are no cashew pieces missed. Set this sauce aside until you’re ready to serve. If it thickens as it sits, add a tablespoon of water and stir well to thin it out again. When the potatoes have 10 minutes left in the oven, add the olive oil to a large skillet over medium heat. Sauté the red onion and bell pepper until softened, about 5 to 8 minutes. Once the veggies are tender, add in the cumin, oregano, chili powder, drained black beans, spinach, and salt. Stir well, until the spices smell fragrant and the spinach has wilted. Carefully cut the warm sweet potatoes in half, then fluff the insides of the potato with a fork. Spoon the hot filling into each sweet potato, then drizzle with the creamy cashew sauce. Garnish with fresh cilantro or any other toppings you love. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Store the filling and sauce separately, if you’d like to use them in other ways. The black bean filling is an amazing topping for nachos with the leftover cheese sauce, too! Looking for more sweet potato recipes? Try my Sweet Potato Smoothie, decadent Sweet Potato Brownies, Sweet Potato Toast, or fluffy Sweet Potato Muffins. If you try this stuffed sweet potato recipe, please leave a comment and star rating below letting me know how you like it.
