Lunch This Week: Mexican Stuffed Sweet Potatoes

I love sweet potatoes so much that one time my mom photoshopped a photo of my head onto a sweet potato and sent it to me with absolutely no context at all.

This dish is one I have been making for a couple years now, as it is super easy to throw together and very delicious. When I would tell people how to make it I would just tell them to make some quinoa and throw in “like beans and corn or something” and add “you know, some spices,” then top with “some green sauce.” The collective response was always a blank stare and something along the lines of, “Oh. Ok.”

When I went to go actually gauge the measurements for the spices I use, I thought, “I really like spicy. 1/2 teaspoon of cayenne pepper is probably right.”

*Narrator Voice* “It wasn’t.”

It actually wasn’t. I pride myself on being able to handle spicy, but I legitimately drank an entire Brita filter pitcher of water and my mouth was still on fire.

Anyway, without further ado, the loaded sweet potato.


Sweet Potato and Filling

  • 5 medium sweet potatoes (Or however many. This filling is also good on its own, so you can save the leftovers and just eat without the sweet potato.)
  • 1/4 cup of frozen corn
  • 1 can of black beans
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1/2 cup of quinoa
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1/4 teaspoon of cayenne (if you like it on the spicier side)
  • 1/4 teaspoon of salt

Toppings (Optional/ Pick and choose!)

  • Avocado sauce / slices of avocado
  • Squeeze of lime
  • Salsa
  • Cilantro

Avocado Sauce

  • 1 ripe avocado
  • Juice from 1 lime
  • 1/2 cup of cilantro
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • 1/4 cup of water + more until you get desired consistency
  • Pinch of salt

Assembling the Sweet Potatoes

  1. Preheat the oven to 425. Line a baking sheet with parchment paper and place the sweet potatoes on the sheet.
  2. Bake the sweet potatoes for 30-45 minutes. They should be soft enough to cut into easily.
  3. Prepare the filling by rinsing the quinoa well. Place into a pot with 1 cup of water and bring to a boil on medium-high heat. Once it is at a boil, cover with lid and turn the heat to medium-low. Keep an eye on the quinoa. You don’t want it to burn!
  4. Sauté the red onion with 1 tablespoon of olive oil for about three minutes over medium heat.
  5. Add in the pepper and sauté for another 5 minutes.
  6. Rinse the can of black beans and add to the onion and pepper. Stir and cook for another 3 minutes.
  7. Place the corn in a microwave safe bowl and fill with water until the corn is just covered with water. Microwave for 3 minutes and then drain
  8. Place the quinoa, beans, pepper, corn and onion into a large bowl. Add the spices and stir.
  9. Slice the sweet potatoes down the middle, but don’t cut the very ends. Basically, you want to be able to make a “bowl” with the sweet potatoes and not cut them into two separate halves. I’m telling you this because I am a naturally aggressive person, so I have a habit of accidentally just cutting them into two.
  10. If you’re making the avocado sauce, place the ingredients in a food processor and have at it. If you don’t want to deal with all that, just slice up some avocados and cut up some limes to squeeze on top. Simple toppings are just as tasty! 🙂
  11. Using a spoon, fill the sweet potatoes with the fillings and add topping as you see fit!