Let’s talk about sweet potatoes (these Mexican Stuffed Sweet Potatoes to be exact). These orange nuggets of amazingness can be stuffed with toppings, eaten as fries, or even blended into smoothies!
If that’s not reason enough to love them, sweet potatoes are the real MVP when it comes to complex carbohydrates. They are low on the glycemic index, meaning they won’t spike your blood sugar, and they are slow to exit your body, helping you stay full longer. These taters also have tons of vitamin A (in the form of beta-carotene), a powerful antioxidant that is vital for the health of our eyes and immune system.
Perhaps my favorite thing about sweet potatoes is their versatility. I’m constantly trying new ways to eat them, which is why I was inspired to make today’s recipe. I was craving something with Mexican flavors that could be eaten as a meal or as a side dish… Mmmm…
That’s right, sweet potatoes aren’t just for Thanksgiving. You can really incorporate them into any meal. Think: Spinach Quiche with Sweet Potato Crust for breakfast (get the e-book with this recipe by subscribing to my newsletter…it’s YUM), sweet potato medallions on a spinach salad for lunch, or these Mexican Stuffed Sweet Potatoes for dinner!
Oh, and they’re so easy to prepare! You can bake a bunch in the oven or even in the crockpot. This way, you’ll be ready to whip together something healthy at any time.
I added diced avocado and whole milk Greek yogurt to mine. Decadent and healthy!
Mexican Stuffed Sweet Potatoes
This vegetarian meal is bursting with flavor and so easy to make!
- 6 sweet potatoes baked (in the oven or crockpot)
- 1 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 6 scallions chopped
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can sweet corn drained and rinsed
- 1 tsp chili powder
- toppings as desired (avocado, sour cream/Greek yogurt)
In a medium skillet, heat olive oil over medium-high heat. Add garlic and scallions, and saute until soft, about 5 minutes.
Add beans, corn, and chili powder. Stir, and cook for another 3 minutes. Remove from heat
Slice open baked sweet potatoes. Stuff with bean and corn mixture. Top with avocado, sour cream or Greek yogurt, and other toppings as desired! Enjoy.
Make them a meal by adding more filling toppings, or keep it simple and serve as a side dish!