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Tex-Mex Loaded Sweet Potato

I love eating stuffed potatoes, also known as loaded potatoes, and came up with this recipe. For this vegetarian friendly recipe, I used a Tex-Mex-inspired filling made of vegetarian mince, garlic, red bell pepper, corn and black beans. I topped it with cheddar cheese, homemade guacamole, cream cheese and Tajín.

It’s easy to bake the sweet potatoes in the oven, but the time really depends on their size. I preheated the oven to 200°C (400°F) and baked them for 45 minutes, then checked them every 5 minutes with a skewer. The ones I used were quite large, so they needed a total of 60 minutes. They should be soft on the inside and crispy on the outside.

For this recipe I used my homemade guacamole recipe. Click here to read the recipe.

Watch the short recipe video uploaded on Instagram here

sweet potatoes pricked
Loaded Sweet Potato from the Oven with Vegetarian Mince, Guacamole, Cream Cheese and Tajin
Stuffed Potato from the Oven with Vegetarian Mince, Guacamole, Cream Cheese and Tajin
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Tex-Mex Loaded Sweet Potato

Oven Steamed Sweet Potato with Vegetarian Mince, Guacamole and Cream Cheese
Prep Time10 minutes
Cooking Time5 minutes
Oven Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Tex-Mex
Keyword: loaded potato, loaded sweet potato, mexican sweet potato
Author: Annely
Servings: 2

Adjust servings here:

Equipment

  • Oven
  • pan
  • fork for pinching
  • Mixing bowl

Ingredients
 

  • 2 sweet potatoes

FILLING

  • 180 grams vegetarian mince
  • 1 tsp cumin
  • 2 tbsp tomato paste
  • 1 red bell pepper
  • 130 grams black beans
  • 140 grams corn
  • 1 garlic
  • oil

GUACAMOLE

  • 1 avocado
  • 1 lime juice
  • 1 tomato small
  • salt & pepper
  • coriander

TOPPING

  • 2 tbsp cheddar cheese
  • coriander
  • 2 tsp cream cheese or sour cream
  • Tajín

Instructions

  • Preheat oven to 200°C (400°F).
  • Wash the sweet potatoes by hand. Place them on a cutting board and prick with a fork 10–12 times around.
  • Place the sweet potatoes on baking paper in the oven. Bake for 50–60 minutes, depending on their size.
  • Cut the avocado in half and remove the seed. Scoop the flesh into a mixing bowl.
  • Cut the tomato into small pieces.
  • Add the lime juice and chopped coriander. Add salt and pepper. Mash everything together with a smasher or fork, leaving some big chunks.
  • Fry the vegetarian mince in a bit of oil over medium-high heat. Season with cumin, garlic, salt and pepper.
  • Add the tomato puree and bell pepper. Drain and add the black beans and the corn. Mix it all together and simmer for a few minutes.

PLATING

  • Place the sweet potato on a plate. Slice it open on top with a knife.
  • Slightly mash the inside with the side of a fork. Add grated cheddar cheese and let it melt.
  • Spoon a couple of tablespoons of the vegetarian mince–bean mixture into the potato.
  • Add guacamole, cream cheese, coriander and Tajín.

Enjoy!

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5 from 1 vote