Stuffed sweet potatoes with a Mexican twist


Creamy, spicy and everything nicely. These stuffed sweet potatoes with Mexican filling taste just as good as they look. Try this dish and you’ll see how everyone will be so impressed that they’ll ask you for the recipe. 

Prep time: 5 minutes

Cook time:  55 minutes

Total time: 1 hour


Course: main dish

Cuisine: Vegan, gluten-free, Mexican cuisine

Servings: 2-3



🌱3 sweet potatoes

🌱250 g canned beans

🌱2 scallion sticks

🌱1 chilli pepper

🌱1/2 pepper

🌱150 g grated vegan cheddar (or any melty vegan cheese)

🌱1/2 tsp oregano

🌱1/4 tsp cumin

🌱1/2 tsp cayenne pepper

🌱1/4 tsp coriander

🌱3 puffs of liquid smoke

🌱salt & pepper to taste


  1. Randomly poke the potatoes with a fork (this helps keeping them whole while cooking)
  2. Bake them in the oven at 220 degrees Celsius for 30 minutes
  3. Finely chop the vegetables
  4. After 30 minutes, take out the potatoes from the oven and let them cool for 10 minutes
  5. Divide each potato in half and extract the pulp with a spoon. Be careful to leave the edges intact.

To prepare the filling:

In a bowl, add the potato pulp, drained canned beans, grated vegan cheese, chopped vegetables, all the spices and mix well.

To assemble:

Fill the potato skins with the mix, sprinkle some more vegan cheese on each and bake for another 20 minutes at 220 degrees Celcius.

To serve:

You can serve it with vegan yogurt and fresh coriander or parsley on top. Enjoy!


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