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Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes

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Made with black beans, corn, tomatoes and cilantro, topped with easy guac and vegan sour cream to drizzle.
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Author: Hannah Sunderani | Two Spoons

Ingredients

  • 4 sweet potatoes
  • 1 tbsp avocado oil or neutral oil of choice
  • ¼ cup red onion - diced
  • 1 clove garlic - diced
  • 1 cup cherry tomatoes - chopped
  • 1 can black beans - 400 ml
  • ½ cup corn
  • ⅓ cup cilantro chopped - tightly packed
  • ½ lime juiced
  • 2 tsp olive oil
  • ¼ tsp sea salt
  • pinch pepper
  • pinch cayenne pepper flakes

Easy Guacamole (for topping):

  • 1 avocado
  • 2 tsp lime juice
  • pinch sea salt

Vegan Sour Cream (to drizzle):

  • ⅓ cup coconut yogurt
  • ½ tsp lime juice
  • pinch sea salt

Instructions

  • Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
  • In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine.
  • Prepare easy guacamole: Mash avocado in a bowl with lemon juice and a pinch of sea salt.
  • Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
  • Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Notes

Find more of Hannah’s recipes on @twospoons.ca.
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