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two stuffed sweet potatoes with cilantro lime crema and avocado on top

Mexican Stuffed Sweet Potatoes

This vegan & gluten-free stuffed sweet potato recipe is filled with Mexican flavors for the best plant-based dinner recipe!
5 from 1 vote
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Course: Vegetarian Lunch + Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 

  • 4 large sweet potatoes or 6 small

Filling Ingredients:

  • 1 Tablespoon olive oil
  • ½ red pepper diced
  • 1 small onion diced
  • ½ cup cooked corn I used canned corn
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt add more or less to taste
  • 1 packet Hodo Foods Mexican Crumbles or homemade tofu crumbles
  • ½ Tablespoon lime juice about ½ lime juiced

Cilantro Lime Crema

  • ½ cup cashews soaked in boiling water 30 minutes- 1 hour
  • ½ cup cilantro packed
  • 1 clove garlic
  • 1 Tablespoon lime juice
  • ½ teaspoon salt
  • 6-8 Tablespoons water

Instructions

  • Preheat the oven to 400F. Meanwhile, add the cashews to a bowl and cover with boiling hot water to soak.
  • Next, take the sweet potatoes and add them to a baking sheet. Pierce the tops of each potato with a fork. Add the tray of sweet potatoes to the oven and cook for 45 minutes-1 hour until cooked through.
  • About 20-25 minutes before the potatoes are done baking, make the filling.
  • Add the oil to a pan and turn on the heat. Once the oil is hot, add the diced pepper, diced onion, corn, cumin, paprika, garlic powder, and salt to the pan. Stir together and saute for 3-5 minutes.
  • Next, add the packet of Hodo Foods Mexican crumbles. Use a spatula to break apart any large chunks and then saute with the veggies for another 5 minutes until browned. Once cooked, set the filling aside.
  • After the filling is cooked, make the cilantro-lime crema. Strain the soaked cashews and add them to a blender or food processor with the cilantro, garlic, lime juice, water, and salt. Then, blend until smooth and creamy. I like my sauce thicker, so I only use 6 Tablespoons of water, but you can use 8 Tablespoons for a thinner sauce.
  • Remove the cooked sweet potatoes from the oven and let cool slightly. Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings.
  • Then, fill each sweet potato with the filling, drizzle the cilantro-lime crema on top, and finish by adding any additional topping. Serve & enjoy!

Notes

  • For the best results, soak the cashews in boiling water for 30 minutes-1 hour before blending.
  • Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Just make sure not to top any leftovers with avocado as it does not store well.
  • If you'd like to store the vegan crema separately, it can be stored in a closed container in the fridge or freezer for the same amount of time.
  • sweet potato skin is safe to eat both raw and cooked and really tastes great once cooked. Just make sure to clean the potatoes thoroughly before cooking when keeping the skin on

Nutrition

Serving: 1large stuffed sweet potato with crema | Calories: 252kcal | Carbohydrates: 15g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 593mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 25mg | Calcium: 161mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!