These very delicious vegetarian stuffed sweet potatoes are one of my favorite methods for enjoying sweet potatoes! We bake them, and then use simple avocado and tomato salad to fill them. They are simple, so good!
I have been hoping to add our sweet potato recipe collection. These vegan sweet potatoes are really a good choice! We roasted the potatoes until soft and tender, and then made with the enthusiasm made of avocado, tomatoes and lime. It is lightweight, super comfortable, very suitable for dinner.
Baked sweet potatoes are in the conventional rotation of our house, so I like to throw away this filling version to change things. This kind of filled sweet potato recipe is definitely you want to make recipes again and again. For more delicious sweet potato inspiration, please check our potatoes, coconut sweet potatoes or my favorite sweet potato and black bean fried corn cake!
Critical ingredient
- sweet potato: I look for a solid and smooth skin. If you can find them, I also like the purple sweet potato (UBE) of this recipe.
- garlic: I threw some garlic lilacs onto the baking sheet, roasted with the sweet potato, and then turned sweet (such as roasting garlic). Then, before the sweet potato was filled, I squeezed the grilled garlic into the avocado and tomato Sasha sauce.
- avocado: For this reason, a slightly firm mature avocado can be used, so you can cut them into fragments that are bite -sized. To choose them, gently squeeze avocado with your palm. If you press a little, you can eat it. You can also check under the stem. If the stem is opened and the lower area is green, it is found that avocado is very suitable for this recipe.
- tomato: Use what you love. In the photo, we use a variety of cherry tomatoes, but any mature tomato can be made.
- Lime, Mexican pepper and coriander: When making avocado salad, I will use this combination, which is based on this filling. According to your love for spices, please ignore Mexican pepper or add more at any time.
How to make filling sweet potatoes
We grilled sweet potatoes for this recipe, wiped away any dirt, and pierced potatoes in several places with a fork. Put them on the baking sheet and throw them on the garlic clove (the remaining peel), and then bake in a 400 ° F oven until they are very sweet and start exuding (45 to 60 minutes).
Just like your sweet potato ends in the oven, making a chubby salsa sauce. Mix the chopped avocado, tomatoes, Mexican pepper, coriander and lime juice, and then squeeze the soft and sticky grilled garlic into the bowl when they are cool enough. Add a little salt and toss gently. Then, put a seam in the middle of the potato and stuffed Sasha sauce as many as possible.
The sweet potato is soft and sweet, and the salsa flavor is fresh, bright and delicious. We like it!
Hockear Tomato Fill sweet potato
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Prepare
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chef
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All -round
Our family likes these filling sweet potatoes. The sweet potato is soft and sweet, and the salsa flavor is fresh, bright and delicious. I like this on the side of a meal or other dishes. Check the prompt below to bake sweet potatoes in advance and add beans.
4 copies
You will need
4 medium sweet potatoes
3 underable garlic cloves
1 teaspoon olive oil
1 Zhong avoisite, cut into diced
2 cups of cherry tomatoes, half
1/4 cup of fresh coriander leaves
1 Mexican pepper
Salt
direction
1Preheat the oven to 400 ° F (204 ° C). Late the baking sheet with the sheepskin paper or foil paper.
2Use a fork to scrub the sweet potatoes in multiple places, and then pierce. Put them on the baking sheet.
3Throw out unorled garlic cloves with olive oil, and then put them around the potato on the baking sheet.
4Bake according to the size of the potatoes for 45 minutes to an hour until it is very soft and starts to exudate.
5When sweet potatoes are roasted, you can prepare Sasha sauce. Add the chopped avocado, tomato and coriander to a medium -sized bowl.
6Cut Mexican pepper into half, vertically, and then scrape off the white film and seeds with a spoon. Membrane and seeds may be very spicy, so we remove them. According to the spicy taste you like, you can leave some or all of the membranes and seeds.
7Cut Mexican pepper and add it to the bowl.
8When the garlic is cold enough, squeeze the soft and sticky meat in the grilled garlic cloves on the working surface, chop it, and then add it to the bowl.
9Squeeze on a lime wedge juice, or about 1 to 2 tablespoons, and then add a little salt. Gently toss.
10Eat, cut the gap from the middle of each sweet potato, and then fill the tomato Sasha sauce.
The skills of Adam and Joanni
- in advance: Bake sweet potatoes to cool them, and then store them in the sealed container for 4 days. Heat again, make Sasa sauce, stuff them and enjoy them. It is best to make Sasa sauce on the day you plan to eat it.
- Add protein: Add 1 -cup of drainage canned or cooked black beans to Sasa sauce to increase the protein a little. This is our recipe, indicating that you need to cook black beans. Alternatively, stir the cooked quinoa into Sasha sauce.
- The nutritional facts provided below are the estimation value. We include 1/4 teaspoon of salt.
Nutrition
Service size
1 filling sweet potato
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Calorie
202
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Total fat
6.7 grams
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Saturated fat
1G
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cholesterol
0mg
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sodium
224.8mg
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carbohydrate
34.2G
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Dietary fiber
7.8 grams
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Total sugar
8.5 grams
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protein
3.7 grams
