Stuffed Sweet Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes filled with Southwestern-style toppings including corn, black beans, jalapeño, avocado, and a creamy, spiced sauce. A colorful, satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 (10 to 13-ounce) medium sweet potatoes (scrubbed clean and halved lengthwise)
- 3 tablespoons olive oil
- Salt and pepper
- 1/4 cup diced red onion (see note 1)
- 1 teaspoon minced garlic
- 1-1/2 cups frozen corn (see note 2)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 tablespoon finely chopped jalapeño ( optional)
- 1/2 cup matchstick-cut radish
- 1/3 cup finely chopped cilantro
- 1/4 teaspoon ground cumin
- 1 large avocado (optional)
- Cotija cheese (optional)
- 1/2 cup mayo
- 2 limes
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 587mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1056mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.