1 hour 15 Minuten
Stuffed sweet potatoes are my go-to dish for evenings when I'm really craving something spicy and Mexican-inspired. A crispy skin on the outside, soft and creamy on the inside, topped with hearty chili, fresh guacamole, and a lime dip that adds a lovely freshness. And yes: It tastes just as good as it sounds!
Five components sound like a lot of work at first? They aren't. The stuffed sweet potatoes bake in the oven all by themselves, and while they're cooking, you can easily have the chili, salsa, and dips ready. Add a little music in the background or your favorite Netflix series, and you've quickly got yourself a cozy, feel-good evening!
Nährwerte pro Portion
Zubereitung
Bake the sweet potatoes: Wash the sweet potatoes, pat them dry, and prick them several times with a fork. Mix the olive oil and salt and rub the sweet potatoes with it. Wrap each sweet potato in aluminum foil, place them on a baking sheet, and put them in a cold oven at 180 °C fan-assisted. Bake the whole sweet potatoes in the oven for about 30–60 minutes, depending on their thickness, until they are soft. For a crispy skin, remove the foil during the last 15 minutes.
Prepare the chili: Meanwhile, sauté the onion and soaked soy curls in a little oil. Add the garlic, cumin, paprika, and oregano, and roast everything briefly. Deglaze with wine or broth. Add the strained tomatoes, soy sauce, and hot sauce, and bring everything to a boil. Stir in the beans and corn, and let the chili simmer over medium heat until the other toppings for the stuffed sweet potatoes are ready. Stir occasionally!
Make the dip: For the lime dip, stir the vegan crème fraîche with pressed garlic, lime zest, and lime juice until smooth.
Chop the tomato salsa: Finely dice the tomatoes and onion for the tomato salsa and mix them with lemon juice, salt, and pepper.
Prepare the guacamole: For the guacamole - preferably shortly before serving - mash the avocado with a fork and stir in the garlic, lemon juice, salt, and hot sauce.
Take the baked sweet potatoes out of the oven and cut them open lengthwise. Loosen the insides with a fork and mix them with the chili. Sprinkle with vegan cheese or feta, if desired.
Distribute the tomato salsa over the stuffed sweet potatoes and sprinkle the spring onions on top. Finish as desired with jalapeños, fried onions, sesame seeds, fresh lime, and parsley.
Serve the lime dip and guacamole separately or spoon them directly onto the sweet potato - whatever you prefer. Our loaded sweet potato is ready! Enjoy!
Recipe Note
Including baking time, you need about one hour, a little longer for very thick sweet potatoes. But the oven does most of the work for you. To make sure everything goes well the first time, here are my most important tips for delicious stuffed sweet potatoes.
How to Make Your Stuffed Sweet Potatoes Really Good
Choose similarly sized tubers: If your sweet potatoes are very different in thickness, one will already be soft while the other is still hard. Similar sizes save you from having to bake them again.
Fork test instead of a timer: The 30–60 minutes is a guideline. The sweet potatoes are done when a fork slides into the center without resistance.
Remove the foil at the end: The last 15 minutes without aluminum foil make the difference between a soft and crispy skin. It’s worth it!
Toast the spices briefly: Cumin and paprika only really develop their flavor when they spend a short time in the hot oil. But only briefly, or they will turn bitter.
Guacamole last: Avocado quickly turns brown when exposed to air. That’s why you should only make it when the sweet potatoes are almost done.
My Favorite Variations
The basic recipe is essentially a Mexican-style stuffed sweet potato, but they forgive almost any filling. Here are a few ideas if you want some variety:
Extra fresh: Finely dice raw bell pepper and some cucumber and sprinkle them on top at the end. Add more lime and cilantro.
Extra cheesy: Pour vegan cheese sauce over the stuffed halves or sprinkle plenty of vegan cheese on top, then put them under the broiler for another 5–10 minutes. This gives you a baked sweet potato with a golden crust.
Mediterranean: Add chickpeas, spinach, sun-dried tomatoes, and vegan feta instead of chili. For me, the stuffed sweet potato with feta is the perfect summer alternative.
Extra spicy: More jalapeños and a generous splash of hot sauce. Not for the faint of heart!
Leftovers: Cooked lentils, leftover roasted vegetables, or canned corn - a stuffed sweet potato with vegetables from the leftovers drawer is quicker to make than you can say “empty fridge.”
Stuffed Sweet Potatoes for Guests: Make a Topping Bar
My favorite way to make this recipe for friends: I bake the sweet potatoes, cook a large pot of chili, and put everything else in small bowls on the table. Guacamole, salsa, lime dip, feta, spring onions, jalapeños, fried onions.
Everyone can assemble their own sweet potato, and you won’t have to spend the evening in the kitchen. For more guests, simply double the quantities.
Preparing and storing stuffed sweet potatoes
Like many recipes with sweet potatoes, this recipe is perfect for high-protein meal prep. Here’s how:
Prepare in advance: Sweet potatoes and chili can easily be prepared ahead of time. They will keep in the fridge for 1–2 days.
Store separately: Keep the sweet potatoes and chili in separate containers. This prevents the sweet potato from becoming soggy.
Add fresh ingredients at the end: It’s best to prepare the guacamole, salsa, and spring onions fresh when you eat.
Reheating: The skin becomes crispier again in the oven, while the microwave is faster.
Even more protein in the chili
Kidney beans and soy mince already add plant-based protein to the chili, and therefore to your stuffed sweet potatoes. If you want to take it up a notch, simply stir in some unflavored protein powder.
We may be a little biased, but our Vegan Protein Neutral is really well suited to this: it is flavorless and made especially for savory dishes such as soups, sauces, or the chili in our Mexican sweet potatoes, without changing the flavor. It’s best to stir it in at the end. Of course, it’s not essential - your chili will taste great without it too.
Swapping ingredients
Standing in front of the fridge and the avocado is still rock-hard? No problem - almost every ingredient in this stuffed sweet potato recipe can be replaced:
sweet potatoes → baked potatoes or Hokkaido pumpkin (halved)
olive oil → rapeseed oil or sunflower oil
onion → shallots
soy mince → vegan mince, lentils, or simply more beans
cumin → ground coriander seeds or garam masala
smoked paprika powder → sweet paprika powder
Oregano → thyme or Italian herb blend
Strained tomatoes → diced tomatoes or tomato paste with a little water
Soy sauce → tamari (gluten-free) or a little more salt
Hot sauce/chili powder → cayenne pepper, sriracha, or fresh chili
Kidney beans → black beans, lentils, or chickpeas
Corn → peas or edamame
Garlic → garlic powder or wild garlic (seasonal)
Avocado/guacamole → hummus or a creamy pea dip
Lemon/lime juice → lime and lemon can be substituted for each other
Tomatoes (salsa) → bell pepper, finely diced
Vegan crème fraîche → vegan sour cream or vegan plain yogurt
Don't like one of the components, such as the lime dip? Then simply leave it out and use more guacamole instead.
By the way: Our stuffed sweet potatoes are vegetarian and vegan, too - but of course you can also use animal products if you wish.
