Mexican Stuffed Sweet Potato

Seasonal eating part I

Although I am always cold and Summer is the only time I actually feel physically comfortable, Autumn is still my favorite season. Autumn is that time of nature’s warm colors, cozy and fuzzy clothes and soul-warming dishes. It’s the time of longer nights, candlelight and approaching holiday season. Autumn to me evokes feelings of melancholy and nostalgia. It is that time of wanting to spend more time my the kitchen and at my favorite coffee shop. The advent of autumn means feasting on beautiful deep colored fruits like persimmons and pomegranates, the childish joy of collecting and roasting chestnuts, trying all different kinds of mushrooms and creating family meals with starchy veggies like yams and squashes.

I am kind of excited to create recipes with all of these ingredients over the next few weeks and to share them with you. My first recipe of the season is a Mexican stuffed, baked sweet potato. I guess it’s more of a ‘Summer into Fall’ recipe, since the main ingredient is sweet potato and it’s a very comforting meal, but it still has that sunny look and Latin kick to it. It is, as always, a whole, plant based, gluten-free meal made from scratch with no added oils. It’s nutrient dense, heart-healthy, easy to prepare and with its carb to protein ratio and anti-inflammatory properties, it also serve as an excellent meal to replenish your body after a day of hard physical exertion or strenuous workout.

Watch the instruction video & subscribe to my YouTube channel for more cooking videos. The intro (first 56 sec.) is in Dutch. Skip if you want to get to the instruction part directly.

Recipe

Serves: 2 persons
Allergens/diet: gluten-free, nut-free, oil-free, dairy-free, vegan

Ingredients

Sweet potatoes and stuffing
– 2 sweet potatoes
– 200 grams canned black beans Rinsed
– 1 onion Diced
– 2 cloves garlic Chopped
– 1 or 2 green peppers use Jalapeno for hot, Green Chili for medium, Green Bell Pepper for Sweet
– 1 tsp cumin
– 1 tsp dried coriander
– Red chili powder to taste
– salt & pepper if desired
– 300 ml water or vegetable broth

Topping
Basically this part is up to you, here are the ingredients I used, but please feel free to adjust according to your own liking.
– coriander (cilantro)
– avocado
– cherry tomatoes
– lime
– lime cress & garlic cress

Guacamole
– 1 avocado
– juice of ½ a lime
– fresh coriander (cilantro)
– red chili pepper
– salt & pepper if desired

Method

Baked potatoes
– Pierce potatoes al over with a fork.
– Place a baking sheet over the bottom of the oven for any syrup that may drip from the potatoes.
– Place potatoes in the oven at 200C (400F), directly on the rack and bake till tender, about 40 min. (You don’t need to preheat the oven. The baking time may vary depending on the size of the potatoes, so check with a fork to see if they’re completely soft inside).
– Turn off the oven and let the potatoes rest for a minimum of 10 minutes for optimal taste and softening.

Stuffing
– Meanwhile stew, onion, garlic, green pepper and the spices with 300 ml water or vegetable broth for 20 min on low heat.
– After 20 min the onions will be softened and most of the water will be evaporated. Add black beans and stew for another 10/15 minutes, until the water is completely evaporated.

Guacamole
Mix guacamole ingredients in a bowl.

Serve
– Cut potatoes open
– Load on the bean stuffing, top with toppings and serve with guacamole on the side.

With Love from The Happy Earth Kitchen