{"id":83030,"date":"2024-01-13T17:15:29","date_gmt":"2024-01-13T16:15:29","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=83030"},"modified":"2024-01-13T16:59:20","modified_gmt":"2024-01-13T15:59:20","slug":"mexican-style-stuffed-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mexican-style-stuffed-sweet-potatoes\/","title":{"rendered":"Mexican-Style Stuffed Sweet Potatoes (vegan)"},"content":{"rendered":"

Delicious, fast and easy stuffed sweet potatoes<\/strong> with fresh and healthy ingredients such as black beans, tomatoes, corn, avocado, red onion, lime juice and cilantro. Plus chopped pickled jalape\u00f1o for a little spice. A incredibly simple and delicious combination! One that will get you hooked!<\/p>\n

Tender, oven-baked sweet potatoes<\/strong> are fully loaded with what you could consider it a chunky black bean salsa<\/strong>. It has lots of the elements of a pico de Gallo salsa<\/a> \u2014 lime juice, onions, cilantro and tomatoes \u2014 however there is also black beans, sweet corn and avocado. And, rather than using fresh chilies, it uses chopped pickled jalape\u00f1o<\/a> which give it an extra depth of flavour and subtle hint of spice. A delicious combination that isn\u2019t just limited to sweet potatoes! You can also serve this black bean salsa with a filet of salmon or use it as a topping for tacos.<\/p>\n

\"Black<\/p>\n

Stuffed sweet potato ingredients<\/h2>\n

Sweet potatoes:<\/strong> I recommend buying organic sweet potatoes if possible as they simply taste better and tend to have less water content and a more concentrated flavour. Plus their skin is edible! I choose medium sized potatoes. The shape doesn\u2019t really matter, however, slimmer longer potatoes will cook faster than round ones. Also, be sure to buy similar shapes and size so that cooking time is relatively the same.<\/p>\n

Black beans:<\/strong> Since this makes the perfect weeknight meal, I like to use a can of drained and rinsed black beans. Of course, you can also use dried beans cooked from scratch, however some planning ahead is required.<\/p>\n

Vegetables:<\/strong> You\u2019ll need a mix of sweet cherry tomatoes, corn (I like to use frozen corn and thaw it) cilantro, red onion, and garlic. You could also add diced red bell pepper, if desired.<\/p>\n

Lime:<\/strong> Fresh squeezed lime juice is a must as it brightens all the flavours.<\/p>\n

Avocado:<\/strong> Rather than making guacamole to serve on top, I like to add diced avocado to the black bean and tomato mixture.<\/p>\n

Pickled jalape\u00f1o peppers:<\/strong> Perfect for adding a zip to any dish, thanks to their brillant aroma and flavour. Just one tablespoon adds a subtle amount of heat without overdoing it.<\/p>\n

\"Vegan<\/p>\n

How to make Stuffed Sweet Potatoes<\/h2>\n

The first step in preparing stuffed sweet potatoes is baking the potatoes. Here\u2019s how it\u2019s done:<\/p>\n

Preheat the oven to 400\u00b0F\/200\u00b0C. Use a fork to poke holes into the sweet potatoes, then set them on a baking sheet lined with parchment paper. This is important as the potatoes will leak a little of their juices as they bake. Roast for 45 to 60 minutes (depending on size), until tender when pierced with a fork. It’s that easy! There\u2019s no need to wrap them in foil or coat them in oil (unless you want the skin to crisp up).<\/p>\n

\"Mexican-Style<\/p>\n

If you love sweet potatoes, you might also like these recipes:<\/h2>\n