Description
Delicious stuffed sweet potatoes filled with sautéed vegetables, spices, and topped with a rich mole sauce.
Ingredients
Scale
- 4 medium sweet potatoes
- to taste sea salt
- 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
- ½ cup corn (or sub black beans)
- ½ 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)
- 1/4 cup chopped cilantro or scallions for garnish
- 2 tablespoons pumpkin seeds (optional)
- 15-ounce can tomato sauce or puree, or diced tomatoes
- 4 cloves garlic
- ½ an onion, rough diced
- ½ 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 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- ½ teaspoon salt and pepper, more to taste
- 4 tablespoons sesame tahini paste or peanut butter
- 2 ounces dark chocolate squares
Instructions
- Preheat the oven to 425F.
- 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).
- In a large skillet over medium-high heat, sauté 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 sauté until everything is tender – about 7-8 minutes. Add the corn, black beans, and spices. Set aside.
- 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.
- 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 sautéed veggies and mix with the optional cheese to your liking. Make it flavorful! Add more heat if you like.
- Spoon the filling back into the sweet potatoes, mounding them up a bit. Place them 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.
- Bake until warmed through, about 15-20 minutes. If reheating directly from the fridge, they will need longer.
- Serve with pumpkin seeds, cilantro, avocado, sour cream, or scallions.
Notes
- This recipe can be easily modified with different beans or vegetables.
- Adjust the spices according to personal preference for heat.
- If vegan cheese is used, ensure the mole sauce ingredients are also vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg