TEX MEX SWEET POTATO
I love this recipe because it’s one of those dishes that feels cozy, vibrant, and satisfying all at once. It’s great for meal prep, easy to reheat, and it makes a wonderful dinner that pleases everyone around the table. The stuffed sweet potatoes are roasted until soft and caramelized, then opened up and filled with a warm, smoky kidney bean mixture cooked with onion, tomato paste, and spices. The sweet roasted bell pepper strips and a simple creamy guacamole add freshness, while cashew sour cream, cilantro, jalapenos, hot sauce, and cracked pepper bring brightness and a little kick.
Servings: 2
Ingredients
For the roasted vegetables:
- 2 medium sweet potatoes
- 1 red bell pepper
- 1 to 2 tbsp olive oil
For the simple Guacamole:
- 1 ripe avocado
- 1 to 2 tbsp lime juice
- salt and pepper to taste
For the bean filling:
- 1 small onion finely chopped
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp paprika powder
- 3/4 tsp ground cumin
- 1/2 tsp turmeric powder
- 1.5 cups cooked kidney beans 250 g
For Garnish:
- Fresh cilantro chopped
- Thinly sliced jalapenos
- Hot sauce
- Cashew sour cream
- Cracked black pepper
For the Cashew sour cream
- 1 cup raw cashews 150 g, soaked in hot water for 15 to 20 minutes
- 1/4 cup water 60 ml, more if needed
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Roast the sweet potatoes and the bell pepper on a tray at 400°F / 200°C. Drizzle everything with olive oil and bake for about 45 minutes until the sweet potatoes are soft and the bell pepper skin is charred.
- Let the bell pepper cool slightly, remove the skin and the seeds, and slice it into thin strips.
- Mash the avocado for the guacamole and season with lime juice, salt, and pepper.
- For the bean filling, heat the olive oil in a pan. Add the finely chopped onion and sauté until soft. Add tomato paste, paprika powder, cumin, and turmeric, mix well, then add the kidney beans. Stir and roast for a few minutes until everything is combined and heated through.
- Cut each sweet potato lengthwise and crosswise to create an X. Gently mash the inside with a fork. Fill with the bean mixture and top with the roasted bell pepper strips and guacamole.
- For the cashew sour cream, blend the soaked cashews with water, lemon juice, apple cider vinegar, and salt until creamy. Add more water if needed.
- Garnish the stuffed sweet potatoes with chopped cilantro, jalapenos, hot sauce, cashew sour cream, and cracked pepper.