Cheesy Mexican Stuffed Sweet Potatoes

A sweet potato stuffed with black beans, onions, and cheese.

5 from 1 vote

Cheesy Mexican Stuffed Sweet Potatoes

These Mexican stuffed sweet potatoes are stuffed with black beans, white onion, Anaheim pepper, and cheese. They're topped with chipotle pepper spiced Mexican Crema (Mexican sour cream).

Prep Time10

Cook Time20

Total Time30

Course: vegetarian main

Cuisine: Mexican, Tex-Mex

Keyword: Mexican stuffed sweet potatoes

Servings: servings

Calories: 685.2kcal

Author: Susan Pridmore

Equipment

Chef's knife
Large skillet
Wooden spoon
box grater
Whisk

Ingredients

2 sweet potatoes
2 tablespoons extra virgin olive oil
¼ cup diced white onion
2 tablespoons diced Anaheim pepper or other mild chile
¼ teaspoon ground allspice
¼ teaspoon kosher salt
⅛ teaspoon ground cayenne pepper
⅛ teaspoon ground Pimentón Ahumado Smoked Paprika
1 can black beans (1 ½ cups cooked beans from dried)
2 tablespoons orange juice
⅔ cup grated Monterey Jack cheese
3 tablespoons Mexican crema or sour cream
½ teaspoon chipotle peppers in adobo (optional)
pinch kosher salt
1 teaspoon chopped cilantro

Instructions

Scrub the sweet potatoes and puncture them a few times with with a fork or sharp knife. Bake them according to your own preference. I microwave them for 7 - 9 minutes, depending on the size of the sweet potatoes.
Warm the oil in a heavy bottom skillet over medium heat. Add the diced onion and pepper, and cook until completely softened and beginning to caramelize, about 10 - 12 minutes.
Add the allspice, salt, cayenne, and smoked paprika, toss to coat, and continue to cook for another 5 minutes.
Stir in the beans, and orange juice. The orange juice will loosen any bits that have cooked onto the bottom of the skillet – be sure to scrape them up. They’re full of flavor!
Split the cooked sweet potatoes open, lengthwise, and lightly loosen the sweet potato meat using a fork.
Put a little cheese into the bottom of the sweet potatoes, and pile the bean mixture on top. Top with the rest of the grated cheese and microwave for 1 minute to melt it.
Stir together the Mexican Crema and chipotle pepper in adobo (if using) with a pinch of salt. Put a dollop on top and sprinkle with chopped cilantro.

Nutrition