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Southwestern Stuffed Sweet Potatoes

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sweet potatoes with southwestern succotash

A gluten-free and vegetarian recipe for Southwestern Stuffed Sweet Potatoes, topped with a healthy avocado crema made with greek yogurt.

Wait a second… this looks a lot like that succotash and avocado crema that was on top of the Southwest Spaghetti Squash.

Guilty.

Asheley really loved that spaghetti squash.  But we wanted to get all wild and crazy the other night and change things up a bit for dinner.  Actually, not really.  We just didn’t have any spaghetti squash in the house.

I wasn’t going back outside in the cold to go get one.  And Asheley sure as heck wasn’t going either.

But the sweet potatoes I bought the previous week were staring at me from our little vegetable bowl on the kitchen counter.

sweet potatoes with southwestern succotash

And you know what?  We like both pretty equally.  It’s hard choosing a favorite.

The good news is that you can feel pretty darn good about serving this for dinner.  There’s a bunch of healthy going on in here.  And that creamy avocado sauce?  It’s made using greek yogurt.

So go ahead, slather it on.

sweet potatoes with southwestern succotash

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Southwestern Stuffed Sweet Potatoes

  • Yield: 4-6 servings 1x
Print Recipe

Ingredients

Scale
  • 4–6 medium-sized sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, seeds removed, finely chopped
  • 1 jalapeno, seeds removed, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Mexican oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels, thawed, or 1 (15 ounce) can corn, rinsed and drained
  • 1 cup cooked edamame beans
  • 1 lime, juiced
  • Kosher salt
  • Freshly ground black pepper
  • Avocado Crema (recipe below)
  • Queso fresco, crumbled, for garnish
  • Cilantro, roughly chopped, for garnish

for the Avocado Crema

  • 1 ripe avocado, roughly mashed
  • 1/2 cup plain Greek yogurt
  • 1 lime, juiced
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place the sweet potatoes on an aluminum-foil lined baking sheet. Bake until tender, about 45-60 minutes, depending upon size of sweet potato.
  2. Let cool slightly, then Make a slit in the top of each sweet potato.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion, red bell pepper, and jalapeno. Season with Kosher salt and cook for about 4 minutes, until vegetables have softened a bit, stirring occasionally. Add garlic, cumin, paprika, and Mexican oregano, and cook for 1 more minute, stirring to avoid burning garlic. Add beans, corn, and edamame. Season with Kosher salt and freshly ground pepper, stir to combine, and cook until heated through. Squeeze in the juice of the lime and give it one last quick stir.
  4. Top each sweet potato with a couple generous spoonfuls of the succotash, a drizzle of avocado crema, crumbled queso fresco, and cilantro.

for the Avocado Crema

  1. Combine avocado, Greek yogurt, lime juice, garlic, and extra virgin olive oil in a food processor until smooth. Season with Kosher salt and freshly ground black pepper.

 

Reader Interactions

Comments

  5. Chris, you’re killing me! I love sweet potatoes, too! These look amazing. Like, “I think I could eat one every day for the rest of my life and be happy” kind of amazing. 🙂 Have a great Monday!

    Reply

  7. These look jam-packed full of goodness, Chris. I love baked sweet potatoes and I bet they are lovely with all those flavours going on together. Especially love the look of that avocado crema with the yoghurt and lime …lovely!

    Reply

  9. haha.. I do the same thing. Whatever works right? Plus sweet potatoes basically rock with anything and are even better with this salty sweet combo you got going on.

    LOVE! Tex-Mex just makes me smile!

    Reply

  11. I love stuffed sweet potatoes and this version looks awesome – especially with that avocado crema! I could eat mexican flavored foods all the time. No joke – I think we probably have something mexican inspired a few times a week! haha

    Reply

    • I’m totally with you… Mexican flavors are happening all the time in our house. I hate choosing “what’s your favorite food”… but I think if I absolutely had to pick, it would be Mexican.

      Reply

  15. Avocado and greek yogurt create the creamiest texture, so the crema sounds divine! honestly this whole dish sounds fab – pinned!

    oh and popbar – literally right around the corner from me! saw it in previous post and had to share 🙂

    Reply

  18. There is absolutely nothing wrong with using the same combo of great ingredients for a completely different meal! When it’s good, it’s that good.
    I never knew a baked potato could look this gorgeous! Love 🙂

    Reply

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