{"id":3405,"date":"2025-11-25T12:39:31","date_gmt":"2025-11-25T12:39:31","guid":{"rendered":"https:\/\/ahimsaplantkitchen.com\/home\/?p=3405"},"modified":"2025-11-25T12:39:31","modified_gmt":"2025-11-25T12:39:31","slug":"tex-mex-stuffed-sweet-potato","status":"publish","type":"post","link":"https:\/\/ahimsaplantkitchen.com\/home\/tex-mex-stuffed-sweet-potato\/","title":{"rendered":"Tex Mex Stuffed Sweet Potato"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

TEX MEX SWEET POTATO<\/h2>\n
<\/div>\n
I love this recipe because it\u2019s one of those dishes that feels cozy, vibrant, and satisfying all at once. It\u2019s 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.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Tex-Mex<\/span><\/div>
Keyword: <\/span>stuffed sweet potato, sweet potato recipe, tex mex sweet potato<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

For the roasted vegetables:<\/h4>
  • 2<\/span> medium sweet potatoes<\/span><\/li>
  • 1<\/span> red bell pepper<\/span><\/li>
  • 1 to 2<\/span> tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

    For the simple Guacamole:<\/h4>
    • 1<\/span> ripe avocado<\/span><\/li>
    • 1 to 2<\/span> tbsp<\/span> lime juice<\/span><\/li>
    • salt and pepper to taste<\/span><\/li><\/ul><\/div>

      For the bean filling:<\/h4>
      • 1<\/span> small onion<\/span> finely chopped<\/span><\/li>
      • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
      • 1<\/span> tbsp<\/span> tomato paste<\/span><\/li>
      • 1<\/span> tsp<\/span> paprika powder<\/span><\/li>
      • 3\/4<\/span> tsp<\/span> ground cumin<\/span><\/li>
      • 1\/2<\/span> tsp<\/span> turmeric powder<\/span><\/li>
      • 1.5<\/span> cups<\/span> cooked kidney beans<\/span> 250 g<\/span><\/li><\/ul><\/div>

        For Garnish:<\/h4>
        • Fresh cilantro<\/span> chopped<\/span><\/li>
        • Thinly sliced jalapenos<\/span><\/li>
        • Hot sauce<\/span><\/li>
        • Cashew sour cream<\/span><\/li>
        • Cracked black pepper<\/span><\/li><\/ul><\/div>

          For the Cashew sour cream<\/h4>
          • 1<\/span> cup<\/span> raw cashews<\/span> 150 g, soaked in hot water for 15 to 20 minutes<\/span><\/li>
          • 1\/4<\/span> cup<\/span> water<\/span> 60 ml, more if needed<\/span><\/li>
          • 2<\/span> tbsp<\/span> lemon juice<\/span><\/li>
          • 1<\/span> tsp<\/span> apple cider vinegar<\/span><\/li>
          • 1\/2<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions<\/h3>
            • Roast the sweet potatoes and the bell pepper on a tray at 400\u00b0F \/ 200\u00b0C. Drizzle everything with olive oil and bake for about 45 minutes until the sweet potatoes are soft and the bell pepper skin is charred.<\/div><\/li>
            • Let the bell pepper cool slightly, remove the skin and the seeds, and slice it into thin strips.<\/div><\/li>
            • Mash the avocado for the guacamole and season with lime juice, salt, and pepper.<\/div><\/li>
            • For the bean filling, heat the olive oil in a pan. Add the finely chopped onion and saut\u00e9 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.<\/div><\/li>
            • 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.<\/div><\/li>
            • 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.<\/div><\/li>
            • Garnish the stuffed sweet potatoes with chopped cilantro, jalapenos, hot sauce, cashew sour cream, and cracked pepper.<\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

              I love this recipe because it\u2019s one of those dishes that feels cozy, vibrant, and satisfying all at once. It\u2019s 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 […]<\/p>\n","protected":false},"author":2,"featured_media":3399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[78],"tags":[1589,80,79,1590],"class_list":["post-3405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-potatoes","tag-baked-sweet-potato","tag-stuffed-sweet-potato","tag-sweet-potato-recipe","tag-tex-mex-stuffed-sweet-potato"],"aioseo_notices":[],"yoast_head":"\nTex Mex Stuffed Sweet Potato - Ahimsa Plant 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