My love for sweet potatoes runs DEEP. As does my constant craving for Mexican food (especially once the warm weather hits).
So it really only made sense that I combined the two, especially with Cinco de Mayo quickly approaching.
There are a lot of reasons to make these Mexican Stuffed Sweet Potatoes (Cinco de Mayo or not) —
+ Easy To Make/Perfect for Meal Prep
The sweet potatoes can be baked in big batches days in advance. Just set it and forget it in the oven and eat them up all week long. They’re also versatile so you can switch out toppings/mix it up to beat boredom.
+ Sneak in Health-Boosting Veggies
Did you know sweet potatoes are a vegetable? Sometimes I forget because they’re so starchy, sweet and delicious. They’re rich in nutrients and anti-oxidants and high in fiber to keep you full and an easy/tasty way to add more veggies into your diet.
+ Ultimate Vehicle For Toppings
Baked sweet potatoes make an awesome vehicle for toppings… and these toppings don’t disappoint. Think of it as a healthier burrito option with more room to really pack in your fave ingredients (hello guac).
+ Customize To Fit Your Cravings/Tastebuds
While I’m favoring this specific recipe below, feel free to add in other ingredients and customize these to what you love — think grilled wild shrimp or roast pork, corn, black beans, cabbage, salsa, grilled peppers, etc.
+ Mexican Food Minus The Bloat
But perhaps my FAVE thing about these Mexican Stuffed Sweet Potatoes is how good I feel after I eat them. Typically consuming Mexican food results in some major belly bloat and other uncomfortable symptoms, but I don’t even have to unbutton my pants after eating this dish.
Pro-tip: If you experience this too — try experimenting with opting out of the dairy, flour tortillas or beans with other Mexican dishes, as those tend to be the main bloat culprits.
These baked, stuffed Mexican Sweet Potatoes are a healthy, versatile and delicious way to indulge your Mexican food cravings, minus the bloat.
Author: Lauren Chambers
Recipe Type: Entree
For The Sweet Potatoes:
4 sweet potatoes (I prefer the orange version, also known as garnet yams), rinsed and patted dry
Protein of choice — Shredded organic rotisserie chicken, black beans, grilled shrimp, roasted pork, etc.
Cheese of choice (to keep paleo/dairy-free) try using Kite Hill’s Almond Ricotta or Parmela Creamery’s Cashew Cheddar
Chopped tomatoes, radish and lettuce
Guacamole (recipe below)
Jalapeno Lime Crema (recipe below)
Other topping ideas — wilted greens or spinach, radishes, nacho cashew cheese sauce ,grilled corn, peppers or onions, sliced cabbage, hot sauce, tomatillos, etc.
For the Guacamole:
2 ripe avocados, pitted and chopped
1 lime, juice squeezed
1 handful fresh cilantro, chopped
1 jalapeno, seeded and chopped
1 tomato, chopped
1 tsp sea salt
For The Jalapeno “Crema”
1/2 cup lactose-free sour cream like Green Valley Organics
1/2 jalapeno, seeded and chopped
1 lime, juice squeezed
1/2 tsp sea salt
Preheat oven to 425 degrees and place sweet potatoes on a baking pan. Bake for approximately 1 hour 30 minutes, or until sweet potatoes are completely soft (the larger they are, the longer this may take). I recommend doing this days in advance so you can easily reheat when ready.
Mix together guacamole ingredients and crema ingredients together in separate bowls and set aside.
Assemble all other toppings of choice.
When sweet potatoes are cooked/heated, add toppings of choice and top with a generous serving of guacamole and crema.