Ever since having my son, I’ve realized that pregnancy and becoming a mother has changed my tastebuds.
One thing that I can’t get enough of lately is sweet potatoes!
These vegetarian mexican stuffed sweet potatoes, to be specific.
Ever since making this recipe I’ve had to have it at least once a week!
I’m really diggin’ the flavor of sweet potato in savory dishes.
They are creamy, filling, and add a great salty sweet contrast to dinner. I just can’t get enough!
Crosby loves sweet potatoes too (he must get that from his mama.)
When roasting these up for dinner I’ll save him some to puree with a little coconut oil and water. So easy!
What’s your favorite way to eat sweet potatoes?
- 2 large sweet potatoes
- 1 can black beans, drained, rinsed, and patted dry
- ¼ cup chopped cilantro
- Juice of 1 small lime
- ⅛ teaspoon cayenne
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 cup shredded mexican cheese
- Preheat oven to 425
- Rinse and scrub sweet potatoes and poke holes with a fork
- Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender
- Cut sweet potatoes in half long ways
- Gently scoop out filling and place in a bowl - making sure to leave a little around the edges to keep the skins from falling apart (I used about 2 cups worth)
- Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder
- Stir until combined
- Scoop filling back into the 4 halves of the sweet potatoes
- Top each half with ¼ cup shredded mexican cheese
- Bake at 425 for 5-10 minutes, or until cheese starts to brown
- Serve topped with sour cream