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–+ servings
stuffed sweet potatoes

stuffed sweet potatoes with cilantro lime crèma

Lexi Finke
A super fun and delicious way to switch up your plain sweet potatoes. This recipe is so good and it's also vegetarian & vegan!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine American, Mexican
Servings 2 servings
Calories 278 kcal

Ingredients
  

For Sweet Potatoes:

  • 2 large sweet potatoes
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn rinsed and drained
  • 1/2 cup pico de gallo (diced tomatoes, jalapeno, red onion, lime juice)

For Cilantro Lime Crèma

  • 1/2 avocado large
  • 1/3 cup plain greek yogurt or coconut yogurt for vegan/dairy-free
  • 1 jalapeno seeds removed
  • 1/2 cup fresh cilantro
  • 1 tsp honey or maple syrup for vegan
  • 1 large lime juiced

Instructions
 

  • Preheat oven to 425 degrees F.
  • Wash and dry sweet potatoes. Use a fork to poke 8-10 holes in each sweet potato for ventilation. Add to a baking sheet. Bake for 45 minutes to 1 hour at 425 degrees F. Optional: coat in olive oil before baking, but not necessary.
  • While sweet potatoes bake, rinse & drain black beans and corn. Saute on the stove until warm. In a bowl, mix corn and black beans along with pico de gallo and lime juice.
  • Cut each sweet potato down the center and add the filling.

For the Crèma:

  • Add all ingredients to a food processor and pulse until fully blended. Add to the top of the stuffed sweet potatoes and enjoy!

Notes

Store the cilantro lime crèma covered in the fridge for up to 3 days. 

Nutrition

Serving: 1sweet potato, stuffedCalories: 278kcalFat: 7.8gProtein: 11gCarbohydrates: 43g
Keyword cilantro lime crèma, stuffed sweet potatoes, sweet potato recipes
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