These Mexican Stuffed Sweet Potatoes are a very easy vegan and gluten free Thanksgiving side dish. This sweet potato recipe is really easy to make using everyday ingredients. Version 2
These Mexican stuffed sweet potatoes are truly LOADED!
If you are going to eat a loaded sweet potato, I say why not go all out!
Tips for making it
- Serve this sweet potato right out of the oven. Its best when served hot.
- If you use frozen corn, do not thaw it before adding to the pan. Add the frozen corn and the cooking process will keep it crispy
- You can add jalapeno to this recipe to make it hot. I didn’t make it spicy (shocking, right?)
- After you top the baked sweet potato with the black bean mixture, you can put it into the oven for about 5 minutes to bake the toppings. Remove and top with yogurt dressing
- I used fresh spinach in this and all sweet potato recipes, but, you can also use frozen. Be sure to thaw it and squeeze out all the liquid from it.
There is an art to baking a sweet potato. A sweet potato has to be baked evenly and just right. If you don’t have a good baked potato, it ruins the whole taste experience.
That’s why I came up with 5 tips on how to bake the perfect sweet potato. Let me know what you think.
This also works as a black bean salad, if you choose to not use the sweet potato.
There is a slight taste of lemony in this loaded potato. I added lemon pepper to it because it just adds a quick tang to it.
Ever since I put this lemon pepper in Greek seasoning, I haven’t been able to putting it on everything. Someone should have told me about it!
The final topping on this loaded potato was my favorite creamy yogurt dressing. It was a perfect anecdote to the a delicious potato recipe.
Answering common questions
Here are some common questions for making this recipe. If I haven’t answered yours, feel free to comment below with your question.
No, it doesn’t freeze well. It looses it’s texture and becomes more liquidy.
I wasn’t thrilled by how the frozen sweet potato tasted after thawing it in the oven. It seemed to me that it lost some of its sweet flavoring.
You can refrigerate them, but use within a week of making them.
Make these sweet potatoes including the stuffing. Don’t add the yogurt dressing. Let them cool to the touch and then wrap them. I love to wrap the in foil and then store them in the refrigerator. Use within a week of making them.
Place the wrapped and loaded sweet potato into a 425°F preheated oven and let it roast for about 15 minutes. Once it’s heated, unwrap it and topped it with the yogurt dressing before devouring it.
Yes, you can! Vegans love their potatoes and they love it when its loaded up with these delicious ingredients.
Its a delicious side dish and it also is the easiest recipe to make.
More stuffings to add
If you want to pile even higher on these stuffed baked sweet potatoes, add these ingredients
– Kale
– Zucchini
– Jalapeno
– Butternut squash
– Bell Peppers
– Scallions
– Dried cranberries
Want more sweet potato recipes? You will love my Tuscan flavored skillet sweet potatoes, vegan mashed sweet potatoes and my all time favorite is the sweet potato hash.
Or, try the purple sweet potato! It will become your new obsession.
Recommended dishes
Check out my list of recipes to serve for a vegan Thanksgiving. And, if you have any questions about vegan ingredients, check out my handy vegan guide.
Loaded Sweet Potato
Ingredients
- 2 Sweet Potatoes baked
- 3 cup Spinach fresh
- ¼ cup Sweet Corn
- 2 tsp Extra virgin olive oil
- 1 can Black beans drained and washed
- 1 Campari tomato cut into cubes
- ¼ cup Red onions finely chopped
- 1 Tbsp Taco seasoning
- 1 tsp Cayenne Pepper optional
- ⅕ tsp Salt optional
- 2 tsp Lemon optional
For The Vegan Creamy Yogurt Dressing
- 1 cup Vegan Yogurt See notes
- 2 tsp Dijon Mustard
- ¼ cup Water
- 1 tsp Pink salt
- 1 tsp Dried basil
- 1 tsp Dried parsely
- 1 tsp Lemon pepper
For the Garnish (optional)
- 1 Tbsp Red onion finely diced
- Parsley
- Lemon zest
Instructions
- Bake the sweet potato according to these instructions
- After the sweet potato has been baking for 50 min, start making the toppings
- In a medium pan, add the oil and heat for 15 seconds
- Gently add the spinach to the oil and let it wilt to half its size. Don’t stir
- Add the corn, black beans, tomatoes, seasonings and salt.
- Cook for about 7 minutes on medium heat
- Turn off the heat and set it aside
- Mix the ingredients of the yogurt dressing and set it aside
Assembling the Loaded Sweet Potato
- Cut the sweet potato into halves. Cut lengthwise
- Gently open it and top with the black bean mixture
- Top with the yogurt dressing and garnish
- Serve the loaded sweet potato immediately
Video
Notes
Version 1
Version 1 was originally published on March 3rd, 2015 (At 3:20 PM, ????). As I start to learn more photography and better my recipes, I will go back in time to change the previous recipes and refresh them for the present time.
In version one, I used quinoa in the recipe. It was really good, but, I didn’t thing it worked well with the yogurt dressing. So, for version 2 of this recipe, I kept the cooked quinoa out and it was the best decision!
If you use cream cheese in the dressing, experiment with the quinoa and let me know what you think.
When you try this and other sweet potato recipes on my blog, please give me a rating. I am always happy to see how you made my recipe.
What are some of your favorite sweet potato toppings?
Diane says
These sweet potatoes look so yummy! This would make a delicous healthy meal!
Healing Tomato says
Thank you, Diane
Kristen says
so much goodness packed in this dish!!!
Healing Tomato says
Thank you, Kristen
LydiaF says
Sweet potatoes are a favorite and this looks like it has everything you could want to eat with it!
Healing Tomato says
Thank you, Lydia
Alexis Fields says
I am not a huge sweet potato fan, but my husband loves them. I made a modified version of this recipe and we both absolutely loved it! Thank you for posting this amazing idea!
Healing Tomato says
Thank you, Alexis.
Joanne T Ferguson says
I love sweet potato and this looks healthy and delicious Rini! Pinned and shared!
Healing Tomato says
Thank you, Joanne
The Food Hunter says
these sweet potatoes look amazing!
Healing Tomato says
Thank you, Theresa.
christine says
Now that is one pretty sweet potato! All those colors are simply gorgeous! Beautiful dish.
Healing Tomato says
Thank you, Christine.
lizzy says
Literally drooling right now…. I am obsessed with sweet potato and always looking for healthy ways to spice it up. This recipe looks perfect for work! Printing!
Healing Tomato says
Thank you, Lizzy
Sandra - The Foodie Affair says
Yum! This looks so filling and delicious. Sweet potatoes are so good. Tweeting and pinning!
Healing Tomato says
Thank you, Sandra
Alyssa @ Simply Quinoa says
Somehow by just reading the title of this post, I had a feeling I’d see my favorite ingredient 🙂 Love that you used quinoa to load up these sweet potatoes!
Healing Tomato says
Thank you, Alyssa.
susan @ the wimpy vegetarian says
This looks fantastic – the perfect vegetarian dinner for me!! And your photos are lovely. They make me want to go make this right now. Pinning too!! 🙂
Healing Tomato says
Thank you, Susan
Alisa @ Go Dairy Free says
What a gorgeous recipe! I adore sweet potatoes, but haven’t tried them stuffed. Definitely pinning this one for later!
Healing Tomato says
Thank you, Alisa. I appreciate you pinning it.
Liv @ Healthy Liv says
YUM! Sweet potatoes are a college girl’s best friend, so I’m definitely pinning the recipe!
Healing Tomato says
Thank you, Liv. It is comfort food, too.
Joy @ Joy Love Food says
These are gorgeous! I love the combination of sweet potatoes and black beans.
Healing Tomato says
Thank you, Joy.
Lisa @ Garnish with Lemon says
I’ve never loaded up a sweet potato before and I’m not sure why? This looks amazing and such an easy dinner suggestion!
Healing Tomato says
Thank you, Lisa. I think you will like it.
Becca from It's Yummi! says
I love sweet potatoes, and you’ve packed this one with so much healthy goodness, there’s no way I can NOT make this recipe!
Healing Tomato says
Thank you, Becca. I would love to see your take on this recipe. You are very talented and I am sure your recipe will turn out great.
Kacey @ The Cookie Writer says
This has to be the best sweet potato recipe I have ever seen! Your photos are stunning! I am sad I only bought one sweet potato this week to make homemade dog treats (your recipe would be much more satisfying!)
Healing Tomato says
Thank you, Kacey. I really appreciate the kind words. You are very sweet.
[email protected] says
That is one loaded potato. A sweet potato is my go-to when I want a baked potato, I just like it better than white potatoes. This is a recipe I need to try.
Healing Tomato says
Thank you, Janette. I find sweet potato “meatier” than white potatoes. They are also easier to work with.
Dan from Platter Talk says
I love the black beans and tomatoes in these loaded babies! Very nice job with this one.
Healing Tomato says
Thank you, Dan.
Bowl Me Over says
I want one….now please! Seriously, this looks quite amazing!
Healing Tomato says
Thank you, Debra.