Stuffed Sweet Potato Tacos Recipe
Sweet potatoes make a filling centerpiece for any plant-based meal.
Treat sweet potatoes like tacos and stuff them with all your favorite fillings (think beans, cheese, and even a smallish dollop of sour cream or plain, low-fat yogurt). After the potatoes are steamed, you can stuff and serve them with warmed toppings. If you want everything melty and toasty, flash-broil them in the oven after stuffing them for a fast, filling meal.
Prep time: 10 minutes
Total time: 25 minutes
- 4 large sweet potatoes, scrubbed (2 1/4 to 2 1/2 pounds)
- 6 cups filtered water
- 1 cup cooked black beans or one 15.5-ounce can black beans, drained and warmed
- 1 cup shredded cheese, such as mozzarella, Cheddar, or Colby Jack
- 1-2 firm-ripe avocados, sliced
- 1 jalapeño or Serrano pepper, seeded and thinly sliced
- Fresh cilantro leaves Fresh salsa or pico de gallo
- Low-fat sour cream or plain, low-fat yogurt, optional
- Prick the sweet potatoes all over with a fork and place them in a steamer basket or steaming trivet (stacking the potatoes if needed), set into a large pot or an electric pressure cooker. Pour the water into the pot.
- Steam on the stovetop for 40 minutes, or cook on high pressure for 20 to 25 minutes, depending on the size of the sweet potatoes. Let the pressure release naturally (10 to 12 minutes) to give the potatoes time to get super creamy and soft.
- Open the lid and let the sweet potatoes sit until cool enough to handle. Remove the potatoes and split them down the middle with a sharp knife. Squeeze the edges to open them slightly, then mash the insides with a fork.
- Stuff the sweet potatoes with warm beans and cheese. Broil on low to melt the cheese, if desired. Serve warm, topped with avocado, jalapeño, cilantro and salsa or pico de gallo, or any of your other favorite toppings.
If you loved this recipe and are looking for more ways to include more vegetarian protein into your diet, check out these tips for packing the protein in your next meatless meal.
This article was originally published in the Spring 2022 issue of Clover Living magazine. Want to see more articles like this? Subscribe to Clover Living magazine for free (if you aren’t already subscribed) here.
This article was medically reviewed by Dr. Kumar Dharmarajan
Published on 7/19/22
Photographer: Sarah Anne Ward; Food Styling: Eugene Jho; Creative Direction: Peter Yates; Photo Editor: Jessie Adler