Mexican-Style Stuffed Sweet Potatoes
Ingredients
- 6 sweet potatoes
- 1 can red beans (400g)
- 1 onion
- 3 tablespoons corn (canned or thawed)
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- chili powder to taste
Toppings
- vegan yogurt
- lime
- cilantro
- parsley
- salt and pepper
Preparation
In your oven preheated to maximum heat, roast the sweet potatoes for 20 to 30 minutes.
Meanwhile, in a skillet, sauté finely chopped onion with a little oil over medium heat.
When the onion is translucent, add the spices and beans, season with salt and pepper, then add the corn and set aside.
Once the potatoes are cooked, cut them in half and use a fork to lightly mash the inside into a puree, seasoning with salt and pepper.
Add the bean mixture and top with yogurt, lime juice, and fresh herbs.
Serve immediately
Notes
These stuffed sweet potatoes are perfect for any meal and evoke memories of cold winter days, like the ones spent in Poland enjoying warm snacks from food trucks.
