Spicy Sweet Potato Fiesta
Experience the perfect balance of flavors with fiery jalapenos and velvety sweet potatoes in this oil-free and egg-free vegan recipe. Discover a tantalizing blend of smoky, spicy, and sweet notes that will transport your taste buds straight to flavor paradise.
ingredients
- 4 medium-sized sweet potatoes
- 2 jalapenos, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup cooked black beans
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
steps
- 1.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.
Pierce sweet potatoes several times with a fork and place them on the prepared baking sheet. Bake for about 45-60 minutes, or until tender.
- 3.
In a large skillet, sauté the jalapenos, red bell pepper, and red onion over medium heat until slightly softened, about 5 minutes.
- 4.
Add the minced garlic, ground cumin, smoked paprika, chili powder, sea salt, and black pepper to the skillet. Cook for an additional 2 minutes, stirring frequently.
- 5.
Slice the baked sweet potatoes lengthwise, leaving the bottoms intact. Carefully scoop out the flesh, leaving a thin layer intact to maintain the shape. Place the scooped-out flesh in a bowl.
- 6.
Mash the sweet potato flesh with a fork until smooth. Add the sautéed vegetable mixture, black beans, and chopped cilantro. Stir until well combined.
- 7.
Spoon the sweet potato mixture back into the sweet potato shells, mounding it up slightly.
- 8.
Place the stuffed sweet potatoes back into the oven and bake for an additional 10-15 minutes, or until heated through.
- 9.
Serve the Spicy Sweet Potato Fiesta with lime wedges for an added burst of citrusy flavor.
