Southwest Stuffed Sweet Potatoes

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Southwest Stuffed Sweet Potatoes

Southwest stuffed sweet potatoes filled with quinoa, black beans, and corn are an easy vegetarian dinner done in an hour! Serve them with a dollop of homemade avocado crema.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Side Dish

Cuisine: American, Mexican/Southwest

Keyword: stuffed sweet potatoes

Servings: servings

Author: Katerina Petrovska

Equipment

Blender

Ingredients

For the sweet potatoes

4 large sweet potatoes *see note
1½ tablespoons olive oil
2 teaspoons ground cumin
1½ teaspoons smoked paprika

For the filling

2 tablespoons olive oil
1 small red onion diced
1 cup broccoli chopped
2 cloves garlic minced
1 can black beans drained and rinsed
1 cup corn fresh, frozen, or canned
1½ cups cooked quinoa
1 teaspoon chili powder
1 teaspoon ground cumin
¾ teaspoon smoked paprika
salt and freshly ground black pepper to taste (if desired)
¼ cup chopped fresh cilantro plus extra for garnish
1¼ cups shredded cheddar cheese

For the Avocado Crema

1 ripe avocado
½ cup Greek yogurt
juice of 1 lime
¼ cup fresh cilantro
2 garlic cloves
olive oil or water, if needed to thin out the dressing

Instructions

Preheat. Preheat your oven to 400°F and line a baking sheet with parchment paper.
Prep the sweet potatoes. Pierce the sweet potatoes a few times with a fork and rub with olive oil, cumin, and smoked paprika.
Roast. Arrange the sweet potatoes on the prepared baking sheet and roast for 50 minutes or until they are fork-tender.
Make the filling. While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the onion and broccoli and sauté for 2–3 minutes. Add the garlic and saute for 20 seconds or until fragrant. Stir in the black beans, corn, and quinoa.
Season. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in the cilantro. Set aside.
Prepare the avocado crema. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, cilantro, and garlic. Blend until smooth, adding a drizzle of olive oil if needed to thin the crema to your desired consistency. Water will also do the trick. Set aside.
Open the sweet potatoes. Once the sweet potatoes are done roasting, let them cool slightly, then cut a slit down the center of each potato. Gently pinch the ends to open them up, then fluff the flesh with a fork.
Stuff. Spoon the prepared filling mixture into each sweet potato and top each with cheddar cheese.
Broil. Broil for 1 minute or until the cheese is nice and melted.
Serve. Serve the stuffed sweet potatoes warm, topped with cilantro and a generous dollop of avocado crema.

Notes

You can use medium sweet potatoes, but you will likely have leftover filling. You also won’t have to roast them for quite as long.

Nutrition