These stuffed Mexican sweet potatoes are a delicious and easy dinner that are perfect for meal prep! They are vegan and gluten free but loved by all types of eaters.
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These vegan Mexican sweet potatoes miiiight just be one of my new favorite dinner recipes. I’m always a fan of anything sweet potato if I’m being honest, especially these mashed sweet potato breakfast bowls. Mexican food is one of my favorites so we have the best of both worlds with this recipe!
I’m not much of a meal prepper because I have to be cooking all the time for my job anyway, but for those of you who meal prep, this recipe is perfect for you!
Everything stores well in the fridge so you can make extra sweet potatoes and a double batch of the quinoa filling and you have lunch and dinner for days on end.
How to bake sweet potatoes
There are a few ways you can do this. Both turn out amazing, but one saves a bit of time so this is the option I generally opt for.
You can wrap the potatoes in foil if you want, but I have yet to see that it makes a bit of difference, so totally up to you!
- The fast(er) way: Preheat the oven to 400 degrees Fahrenheit. Wash and scrub the sweet potatoes to remove and dirt. Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat cut side up. Bake for about 25-30 minutes or until easily pierced with a fork.
- The long way: Preheat the oven to 400 degrees Fahrenheit. Wash and dry the sweet potatoes and use a fork to poke a few holes in them. Place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat. Bake for 45-60 minutes, depending on how big the sweet potatoes are. Make sure they can be easily pierced with a fork before removing from the oven.
How to make this recipe
Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil. If you have extra time, just bake the potatoes whole and cut them after they cook.
Bake for about 30 minutes (about an hour for whole sweet potatoes) or until easily pierced with a fork.
Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly. Alternatively, you can buy fire roasted corn and skip this step entirely.
In the same pan, add the chopped onion and minced garlic and saute with 1 tbsp olive oil until the onion is translucent and very fragrant.
Add all remaining ingredients to the pan and let cook for about 5-10 minutes. Taste and adjust seasonings as desired. Make the Mexican quinoa filling more spicy by adding a chopped jalapeno, cayenne pepper, or extra hot sauce.
When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes. Top with guacamole and fresh cilantro.
- Follow this guide on how to make the perfect quinoa! This recipe calls for cooked quinoa and this guide will help you make it perfectly.
- Once prepared, these Mexican sweet potatoes will store in the fridge for about 3-5 days. If making for meal prep, I suggest storing the sweet potatoes and quinoa separately for best results.
- Make sure the sweet potatoes are completely cooked through before serving. It’s better for them to be slightly overcooked than undercooked. A good test is to stab a fork through the potatoes. It should glide in easily when they are done cooking.
- I used cholula hot sauce which is not too spicy, if you want more spice, you can use a hot sauce like sriracha or add a pinch of cayenne pepper.
- If you’re really in a rush, you can microwave the sweet potato for 2-3 minutes before putting it in the oven so it gets a head start on cooking.
Try these dinner recipes next!
- Easy vegetarian sushi recipe and guide
- Vegetarian sushi bowl with sesame tofu
- 20 minute maple glazed salmon
Mexican Quinoa Stuffed Sweet Potatoes
- 2 large sweet potatoes
- 3/4 cup cooked quinoa
- 3/4 cup cooked black beans
- 2 cloves garlic (minced)
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup corn
- 1 tbsp olive oil
- 1-2 tbsp hot sauce (depending on brand and preference)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp sea salt
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil.
- Bake for 30 minutes or until easily pierced with a fork.
- Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly.
- Add in the chopped onion and minced garlic and saute with 1 tbsp olive oil until the onion is translucent.
- Add all remaining ingredients to the pan including all spices and let cook for about 5-10 minutes.
- Taste and adjust seasonings as desired.
- When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes.
- Top with guacamole, fresh cilantro and enjoy!