Oaxacan Stuffed Sweet Potatoes

These flavorful stuffed sweet potatoes are packed with healthy veggies and blackbeans, infused with Mexican spices. Keep them simple or serve them over a luscious Oaxacan Mole sauce for an elevated dinner. Vegan. Video.

When things change inside you, things change around you. -Unknown

We’ve been loving baked sweet potatoes lately. They are so hearty and comforting, and can be treated so many different ways in the kitchen. This humble root is so versatile and can easily become a whole meal with very little effort.

Here we are giving them an Oaxacan spin, stuffed with blackbeans, corn, veggies, optional cheese, along with savory Mexican spices. They are delcious as is, or serve them with our delicious, quick, and easy mole sauce– which literally takes just minutes. Such a wonderful combination of flavors!

Stuffed Sweet Potatoes ViDeo

Stuffed Sweet Potato Ingredients

• Sweet potatoes - Choose similarly sized sweet potatoes so they roast evenly; their natural sweetness forms the hearty base of the dish. Yams, garnets, Japanese, any variety will work.
• Olive oil - Helps the vegetables caramelize while carrying the spices throughout.
• Onion and garlic- Adds savory sweetness and depth as it softens and cooks.
• Red Bell pepper- Brings subtle sweetness, color, and a tender bite.
• Zucchini- Adds texture and lightness, balancing the heartier vegetables.
• Corn- Adds sweetness and texture. Use fresh or frozen corn, or sub with more black beans.
• Black beans- Add heartiness and protein.
• Spices (cumin, coriander, and chipotle powder, chili powder, or smoked paprika) - Provide warm, earthy depth with a touch of smokiness and gentle heat that complement the sweet potatoes.
• Mexican cheese or vegan cheese (optional) - Adds richness and a melty, comforting finish.
• Optional Quick Mole Sauce - A rich, complex but surprising quick mole sauce that adds depth, warmth, and subtle sweetness from chocolate and spices. This is optional, but a lovely way to elevate.  Recipe below. 🙂
• Optional Garnishes – Fresh cilantro or scallions, sour cream, hot sauce, and toasted pumpkin seeds.

How to make Stuffed Sweet Potatoes

Step One: Bake the sweet potatoes. The recipe starts with baking the sweet potatoes. Wash and scrub, and while still wet, sprinkle all sides with sea salt. Place on a wire rack over a sheet pan, poke a hole in the top once, and bake at 425F until the interior reaches 205F.  Medium sweet potatoes will take roughly 40 minutes.

Step two: Make the filling. While the sweet potatoes are baking, saute the filling ingredeints in a large skillet or saute pan. Add the black beans and seasonings.

Step three: Once the sweet potatoes are baked and tender, scoop out some of the flesh.

Step four: Mix this with the sauteed veggies.

Step five: Feel free to stir in cheese or try vegan cheese.

Step Six: Stuff the sweet potatoes. Spoon the filling back into the potatoes, mounding them up high.

Step Seven: Warm and serve. Bake until warmed through, and serve- top with hot sauce, sour cream, fresh cilantro or scallions. They are delicious just like this.  You could wrap a few up for mid-week meals and reheat before serving.

Variation

Optional Step Eight: Make Quick & Easy Mole Sauce. This rich, and spicy tomato-based sauce, which hails from Oaxaca, is infused with spices, nuts, and a hint of dark chocolate.  (It really only takes a few minutes, and you can make it while the potatoes are baking.) And it is heavenly paired with these Baked Sweet Potatoes.

To serve- Heat the stuffed sweet potatoes in the oven over the mole sauce in a casserole dish.  Or keep the sauce separate and spoon it over the top. Up to you. 🙂 Of course, you can crumble more cheese over top. When they come out, garnish with cilantro and pumpkin seeds for added texture. Such a delicious, wholesome meal, packed full of nutrients. Another healthy vegan dinner recipe to add to your fall repertoire.

And there you have it…  vegan comfort food.  🙂  Hope you enjoy these Stuffed Sweet Potatoes as much as we do. xoxo Sylvia

Please leave your feedback in the comment section below.

More Favorite Sweet Potato Recipes

• Salt Baked Sweet Potato
• Kyoto Roasted Sweet Potatoes with Miso Butter
• Sweet Potato Hash
• Thai Sweet Potato Soup
• Sweet Potato Casserole
• Vegan Sweet Potato Casserole
• Sweet Potato Salad

Mexican Stuffed Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 30
• Cook Time: 90
• Total Time: 2 hours
• Yield: 4 1x
• Category: healthy dinner, Main, plant baked dinner, vegan dinner
• Method: Baked
• Cuisine: Mexican
• Diet: Vegan

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Description

These stuffed Sweet Potatoes are loaded with healthy veggies and black beans, infused with Mexican spices, and served over optional Mole Sauce. A delcious, cozy vegan dinner that can be made ahead.

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Ingredients

Units USM Scale 1/2x1x2x

• 4 medium sweet potatoes, similar in size ( 3-4 inches in diameter, 5-6 inches long)
• sea salt to taste
• 1/2 an onion, diced
• 1 red bell pepper, diced small
• 1 small zucchini, diced small
• 4 garlic cloves, rough chopped
• 1/2 teaspoon salt, more to taste
• 1/2 cup corn (or sub black beans)
• 1/2 cup black beans ( or sub corn)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4-1/2 teaspoon chipotle powder ( or sub chili powder or smoked paprika)
• 1/2 cup -1 cup Mexican cheese or vegan cheese ( both optional)
• 2 cups quick Mole Sauce (optional, see below)
• 1/4 cup chopped cilantro or scallions for garnish
• 2 tablespoons pumpkin seeds (optional)

Quick Mole Sauce: 

• 15-ounce can tomato sauce or puree, or diced tomatoes
• 4 cloves garlic
• 1/2 an onion- rough diced
• 1/2 cup water or broth
• 1 tablespoon soy sauce or GF liquid aminos
• 1-2 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce (or sub 1/2 teaspoon ground chipotle, or 1/2 teaspoon smoked paprika)
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1/2 tsp salt and Pepper, more to taste
• 4 tablespoons sesame tahini paste or peanut butter
• 2 ounces dark chocolate squares

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Instructions

1. Preheat the oven to 425F
2. Bake the Sweet Potatoes: Scrub and wash the sweet potatoes, and while wet, sprinkle liberally with salt on all sides.  Place on a wire rack over a sheet pan (or parchment-lined sheet pan)  and bake on the middle rack until tender in the center (and the internal temp reaches 205F).
3. Make the filling: In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower the heat to medium and add the bell pepper, zucchini, and garlic, and salt, and saute until everything is tender- about 7-8 minutes. Add the corn, blackbeans and spices. Set aside.
4. (Optional) Quick Mole Sauce: Place all the ingredients (except the chocolate and tahini paste) in a blender. Blend until smooth. Pour this sauce into a medium pot, bring it to a simmer over medium-low heat, cover it (it will splatter), and cook for 7-8 minutes. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust the salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolates are sweeter than others), or add more chipotle for heat.  Turn the heat off and set aside.
5. Complete Filling: When the sweet potatoes are tender using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together like you would a coin purse, revealing the fleshy insides. Using a spoon, scoop out a generous portion of the sweet potato flesh and place it in a medium bowl.  Add the sauteed veggies and mix with the optional cheese.
6. Taste and adjust the salt and seasoning to your liking. Make it flavorful! Add more heat if you like.
7. Stuff the sweet potatoes: Spoon the filling back into the sweet potatoes, mounding them up a bit.
8. Place these right on the same wire rack or  parchment-lined sheet pan you just used and feel free to sprinkle with more cheese. Alternatively, place them in a baking dish over the Mole Sauce– up to you.
9. Bake at 400F until warmed through, about 15-20 minutes.  ( If reheating directly from the fridge, they will need longer.)
10. Garnish with pumpkin seeds, cilantro, avocado, sour cream, or scallions.

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Notes

Feel free to cut sweet potatoes in half if very large or to cut down baking time. Bake, skin-side up on parchment-lined sheet pan.

This recipe is very adaptable. Feel free to add cooked chicken or other protien, Just make sure the filling is flavorful- so if adding more ingredients, you may need more salt and spices. 😉 Feel free to sub other veggies for the ones listed.

Refrigerate them for later, then pull them out and reheat as you need them. They should last 3-4 days in the fridge.

The Mole Sauce is not traditional– this is my quick “cheater” version, but with really good flavor.

Nutrition

• Serving Size: One large sweet potato-with the Mole Sauce and No cheese.
• Calories: 553
• Sugar: 24.3 g
• Sodium: 797.2 mg
• Fat: 21.9 g
• Saturated Fat: 5.6 g
• Carbohydrates: 83.3 g
• Fiber: 13.9 g
• Protein: 11.9 g
• Cholesterol: 0.9 mg