Dinner is (about) to be served with today’s filling dish. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for Mexican stuffed sweet potatoes. This recipe takes about an hour and is packed with good-for-you ingredients. “Carbohydrates are the first source of energy your body uses, before fats and proteins. If you are especially active during the day, stuffed sweet potatoes and squashes are a great source of energy as fuel,” Nikki shares.
The best part about the seasonal sweet potato is that it can be altered to fit multiple dietary restrictions, and the prep time is only five minutes. While the potato bakes in the oven, for up to 40 minutes, you can start cooking the filling on the stovetop. Before you add your filling, let the potato cool for 10 minutes, and make sure to sit back and relax with one of Poosh’s fancy but easy-to-make cocktails. Learn the step-by-step instructions below.
Mexican Stuffed Sweet Potato
Dietary Info:Can Be Keto/Nut-Free/Vegan/Gluten-Free
Prep Time:5 minutes
Cook Time:35-40 minutes
Total Time:about 1 hour
For the stuffed potato:
– 1 medium sweet potato
– 1/4 cup sweet onion, chopped
– 1/4 cup tomatoes, chopped
– 1/2 cup black beans
– 1 tablespoon EVOO (extra virgin olive oil or coconut oil)
– 1/2 cup spinach
– smoked paprika, to taste
For the cashew sour cream:
– 1 cup cashews, soaked for 4 hours or overnight
– 1/2 cup water
– 1/2 lemon, squeezed
– 3/4 teaspoon apple cider vinegar (optional)
– 1/4 teaspoon salt
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
1. Begin by preheating the oven to 425° F.
2. Meanwhile, rinse the sweet potato in the sink and dry it off. Place sweet potato uncovered on one of the shelves in the oven. Let it bake for 35-40 minutes until the skin “pops.”
3. Add fresh EVOO, chopped corn, onions, and tomatoes to a medium-size flat pan. Allow to brown for 7 minutes, stirring occasionally.
4. Add black beans to the vegetable mix and continue to stir for 5 minutes.
5. Once vegetables have browned, pour them into a small bowl while the potato cooks. Prepare the spinach by drizzling more EVOO in the pan and placing spinach in pan. Stir for 5 minutes.
6. While the potato finishes, prepare the cashew sour cream by draining the cashews from water and adding all ingredients to a blender or small food processor. Blend until smooth.
7. Remove the potato from the oven and let it cool for 10 minutes before cutting in half.
8. Fill the potato with spinach and sautéd vegetables and top with cilantro, cashew sour cream, and lime.
* To make this recipe keto, replace sweet potato with kabocha squash or prepare in a bowl using cauliflower or broccoli rice.
** Cashew sour cream can be stored in the fridge for up to one week.
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook 21 Bowls of Summer (available here). For more tropical vibes, see her Instagram @MySweetBelly.