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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.
Prep Time15 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Tex-Mex
Keyword: stuffed sweet potato, sweet potato recipe, tex mex sweet potato
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.