These stuffed sweet potatoes are a unique take on stuffed baked potatoes using sweet potatoes filled with spicy pinto beans and peppers. Nutrient rich sweet potatoes are baked to softness and loaded with saucy and spicy cooked beans and bell peppers. Garnish it with vegan avocado crema or sour cream to cut the spice. It’s a simple, filling meal that can be made in advance. If you’re looking for vegan dinner ideas, gluten free dinner ideas, or sweet potato recipes, this is a great one to try!
And, if you’re looking for more vegan and gluten free recipes, try this mushroom lentil shepherd’s pie or these tuscan butter beans.
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How To Make Stuffed Sweet Potatoes
Preheat oven to 375°F/190 C. Line a baking pan with parchment or foil for easier clean up.
Wash sweet potatoes and cut off any damaged spots. Pierce with a knife in several spots along the top.
Place them in the baking pan. Bake for about 45 minutes or until very soft.
Dice the onion and tomatoes. Mince the jalapeno and garlic. For less spice, remove the ribs and seeds from the jalapeno.
Slice the bell pepper into thin strips.
In a large frying pan, heat the oil over medium. Add the diced onion and cook, stirring regularly, for 3-5 minutes until translucent.
Add the garlic, jalapeno, and all spices except salt. Toast for 2 minutes, stirring occasionally.
Add the tomatoes, beans, bell peppers, and salt. Cook for 2 minutes to release the juices.
Add the broth. Reduce heat to medium-low. Simmer for 15 minutes, stirring regularly.
Once the sweet potatoes are baked, remove from the oven and allow to cool slightly before slicing open. Fluff the interior with a fork to let the sauce sink into the potato flesh.
Serve by scooping a portion of the soupy beans into each potato. Top with avocado crema, sour cream, or salted crema.
Additional garnishes: Diced tomato, raw onion, cilantro, or a squeeze of lime juice.
Roast potatoes and prepare beans up to 3 days in advance. Store separately in the fridge and reheat in the oven or microwave.
Vegan and Gluten Free Dinner Ideas
Mushroom and Wild Rice Soup– Creamy mushroom wild rice soup is a comforting, hearty meal that works beautifully as a fall or winter soup recipe. With tender wild rice, sautéed mushrooms, and a thick, chowder-style broth, this vegan main dish soup delivers richness without dairy, nuts, or soy.
Sweet Potato Lentil Stew– This Sweet Potato Lentil Stew is comfort in a bowl. Warm, fragrant, and deeply nourishing, it’s also vegan, gluten-free, and soy-free. More importantly, it’s filled with layers of flavor from earthy lentils, tender sweet potatoes, and a blend of aromatic spices.
Stuffed Sweet Potatoes
These stuffed sweet potatoes are hearty, flavorful, and easy to customize! A perfect healthy dinner packed with protein, veggies, and delicious toppings.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Category: Dinner, Lunch
- Method: Baking, Frying
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
6 medium sweet potatoes (about 10oz/275g each)
2 tbsp/30ml olive oil
1 2/3 cups/280g cooked pinto beans, drained
1/2 large/165g white onion, diced
2 cloves/10g garlic, minced
1 medium/40g jalapeno, minced
2 small/200g tomatoes, diced
1/2 large/150g red bell pepper, sliced
1/2 cup/120ml broth
2 tsp/4g ground cumin
1 1/2 tsp/3g paprika
1 tsp/2g ground coriander
1 tsp/1g dried oregano
1/4 – 1/2 tsp/ 1/2 – 1g cayenne
1/2 tsp/3g salt
To serve: avocado crema
Instructions
Preheat oven to 375°F/190 C. Line a baking pan with parchment or foil for easier clean up.
Wash sweet potatoes and cut off any damaged spots. Pierce with a knife in several spots along the top.
Place them in the baking pan. Bake for about 45 minutes or until very soft.
Dice the onion and tomatoes. Mince the jalapeno and garlic. For less spice, remove the ribs and seeds from the jalapeno.
Slice the bell pepper into thin strips.
In a large frying pan, heat the oil over medium. Add the diced onion and cook, stirring regularly, for 3-5 minutes until translucent.
Add the garlic, jalapeno, and all spices except salt. Toast for 2 minutes, stirring occasionally.
Add the tomatoes, beans, bell peppers, and salt. Cook for 2 minutes to release the juices.
Add the broth. Reduce heat to medium-low. Simmer for 15 minutes, stirring regularly.
Once the sweet potatoes are baked, remove from the oven and allow to cool slightly before slicing open. Fluff the interior with a fork to let the sauce sink into the potato flesh.
Serve by scooping a portion of the soupy beans into each potato. Top with avocado crema, sour cream, or salted crema.
Additional garnishes: Diced tomato, raw onion, cilantro, or a squeeze of lime juice.
Roast potatoes and prepare beans up to 3 days in advance. Store separately in the fridge and reheat in the oven or microwave.
