Southwestern Stuffed Sweet Potatoes with Avocado Sauce



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Southwestern Stuffed Sweet Potatoes with Avocado Sauce

Author: Claryn
Recipe type: Main
Cuisine: Tex-Mex
Cook time:  45 mins
Total time:  45 mins
Serves: 2-4 servings
  • 1 avocado, roughly chopped
  • ½ c cilantro leaves and stems, roughly chopped and packed
  • 3 Tbsp lime juice (~2 limes)
  • 1 large garlic clove
  • ½ tsp cumin
  • ⅓ c cold water
  • ¼ tsp salt, plus more to taste
  • ground black pepper, to taste
  • 2 medium sweet potatoes
  • 1½ tsp cumin
  • ¼ tsp smoked paprika
  • ½ tsp salt (omit or reduce if your beans or corn are salted)
  • 1 c cooked black beans
  • 1 c cooked corn kernels (~1 corn cob)
  • ½ c grape tomatoes, thinly sliced
  1. Pierce sweet potatoes all over with a fork and bake at 400 degrees for 30-45 minutes (depending on size), or until soft.
  2. While potatoes are baking, prepare the guacamole sauce. Blend together avocado, cilantro, lime juice, garlic, cumin, and water in a blender or food processor until smooth. Refrigerate until using.
  3. When potatoes are done, slice each potato in half lengthwise. (Use oven mitts to keep from burning your hands!)
  4. Using a spoon, scoop out most of the sweet potato flesh from each half into a small bowl, leaving just enough flesh intact with the skin for the potato half to keep its shape.
  5. Mash removed sweet potato with spices. Stir in black beans, corn, and tomatoes.
  6. Scoop mixture back into potato halves and top with avocado sauce.
These potatoes are pretty mild and picky-eater-friendly as is, but if you'd like them to be spicy, you can either top them with hot sauce or mash in a tablespoon or two of minced chipotle peppers in adobo sauce when you're mashing the sweet potato flesh with the spices.

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