Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
Baked sweet potatoes stuffed with roasted garlic, avocado and tomato sauce. This recipe is delicious, vegetarian and vegan. If you love sweet potatoes, this recipe is for you! Jump into the stuffed baked sweet potatoes or read on to see how we do it.
Make perfect baked potatoes with avocado and tomato sauce
Sweet potatoes are a regular occurrence in our kitchen: We've already shared our method of making potato chips, these creamy sweet potatoes, and our roasted sweet potatoes with coconut oil. These vegetarian stuffed sweet potatoes are perfect for when you need something healthy and satisfying on the table quickly. Potatoes can be baked ahead of time, and tomato-avocado sauce can be made a day or two in advance.
Let's start with a quick tutorial on "How to Bake a Sweet Potato." It's easy, you can do it in advance and it has practically no hands.
How to bake sweet potatoes
You will surely have noticed that there may be a few different varieties to choose from when it comes to sweet potatoes. If they are pale gold or darker orange, you can use them interchangeably. BTW, the darker orange varieties are often labeled as yams, which is wrong! Strange, I know.
Follow us on PINTEREST!
So we don't really care about color, but we do care about how they feel. Choose potatoes that are firm and have smooth skin.
If you are baking all the sweet potatoes at the same time, it is also a good idea choose potatoes that are similar in size. In this way, they will all be baked in the same period of time.
Just before baking, you'll want to scrub them – a vegetable scrubbing brush is useful, although I generally use my hands.
Next, grab a fork or a paring knife and pierce the potatoes in several places. Place them on a baking sheet lined with parchment paper or aluminum foil, and then Bake in a 400 degree Fahrenheit oven until the potatoes are very soft and begin to ooze. Depending on the size, you are looking between 45 minutes to an hour.
You'll notice the garlic cloves scattered next to the sweet potatoes (pictured above), those are for the sauce (I'll explain below).
Bake sweet potatoes in advance
Sweet potatoes can be baked in advance! Bake the potatoes as explained above, and then let them cool completely (the potatoes will soften and drain even more as they cool).
Cover the potatoes and refrigerate for up to 5 days. You can enjoy them at room temperature or simply reheat them for 20 to 30 minutes in a 350-degree Fahrenheit oven.
Make the roasted garlic, tomato and avocado sauce
Now we've got it out of the way let's talk about this incredibly delicious sauce.
Remember how we bake sweet potatoes on a baking sheet? Well, we also dumped some unpeeled garlic cloves there as well. In this way, when baking potatoes, so does garlic. It gets sticky, soft, and a little hard.
When roasted, squeeze the roasted garlic into a bowl with tomatoes, avocado, jalapeño, coriander, and lime juice. Everything is mixed with salt and pepper, and then you're ready to top our perfectly baked sweet potatoes!
A + J Tip: Add a little healthy protein to the bean sauce; black beans or chickpeas would be great. See how we cook dried chickpeas, here
The potatoes are soft and sweet and the sauce is fresh, bright and full of flavor.
More vegetarian dishes
Spicy Roasted Cauliflower Burritos – Stuffed veggie burritos and easy veggies with spicy cauliflower, onion, bell pepper, rice, cheese, and beans. Easy to make and easy to freeze!
Garlic Herb Cauliflower Rice – This easy herb cauliflower rice is full of flavor, healthy, low carb, and quick to prepare.
Lemon and Turmeric Lentil Soup – I make this soup whenever I need a comforting, healthy food. It is tasty, satisfying, and absolutely delicious.
Easy Vegetable Baked Pasta: Our baked pasta is loaded with vegetables, cheesy extra and very irresistible.
Tomato and Avocado Stuffed Potatoes
- COOK 1 hour
- TOTAL 1 hour 20 minutes
Baked sweet potatoes stuffed with roasted garlic, avocado and tomato sauce. When choosing sweet potatoes, look for potatoes that are firm, smooth-skinned, and similar in size.
Makes 4 servings
4 medium sweet potatoes
3 garlic cloves, unpeeled
1 teaspoon of olive oil
Tomato and avocado sauce
2 cups cherry tomatoes, cut in half
1 medium avocado, diced
1/4 cup fresh coriander leaves
1 slice of lime
Salt and freshly ground black pepper
- Bake sweet potatoes
- Make sauce
Heat oven to 400 degrees F. Rub sweet potatoes and pierce several places with a fork. Attach a baking sheet with parchment paper or aluminum foil and place the potatoes on top.
Mix the unpeeled garlic cloves with olive oil and place them on the baking sheet with potatoes.
Bake 45 minutes to an hour, depending on the size of the potatoes, until they are very soft and begin to ooze.
Once baked, remove the roasted garlic cloves and then peel. The meat inside should be sticky, chewy, and smooth. Cut them into small pieces and add them to a medium bowl.
Cut the jalapeño pepper in half, lengthwise, and use a spoon to scrape off the white membrane and seeds. Since the membrane and seeds can be very itchy, we prefer to remove them. You can leave part or all of the membrane and seeds depending on how hot you like it.
Finely chop the jalapeño and add to the bowl with garlic. Add the tomatoes, avocado, and coriander. Season to taste with salt, pepper and a little fresh lemon juice.
Adam and Joanne's advice
- Prepare: sweet potatoes can be baked ahead of time! Bake the sweet potatoes and garlic until very soft and begin to ooze, then allow them to cool completely (the potatoes will soften and ooze further as they cool). Cover and refrigerate for up to 5 days. Reheat for 20 to 30 minutes in an oven at 350 degrees F.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
Nutrition per serving: 198 calories / protein 4 g / carbohydrate 34 g / dietary fiber 7 g / total sugars 8 g / total fat 6 g / saturated fat 1 g / cholesterol 0 mg
Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉 avocado Potatoes Stuffed Tomato