I’m slowly becoming a baked potato lover, but not just any baked potato lover. I still can’t get behind white baked potatoes slathered with sour cream and butter, but I could eat these mega stuffed sweet potatoes for breakfast, lunch or dinner.
Case in point, as I started writing this post, I went and polished off the leftovers I was saving for my lunch… for breakfast. I’m telling you, I have no self control sometimes.
A good stuffed sweet potato, of course, starts with the “stuff.” I made my filling by mixing black beans with corn, cotija cheese, avocado, jalapeño and generous squeezes of lime juice. Stir it together while you wait for your sweet potatoes to roast and then assemble your potatoes with (the best part!) dollops of Sir Kensington’s Chipotle Mayonnaise.
If you’re thinking “why mayonnaise?,” hear me out… this chipotle mayonnaise is not just any mayo. It’s become my absolute favorite “sauce” to dip sweet potato fries into. So, as expected, a dollop scooped onto these potatoes is perfection.
I’m a huge a fan of Sir Kensington’s condiments (remember these veggie burgers?) Their ketchups, mustards and mayonnaise are so delicious and are made from non-GMO ingredients. Find them at Whole Foods or on their website (get free shipping with the coupon code “chipotle” at checkout).
Super Stuffed Chipotle Sweet Potatoes
- 2 large or 4 small sweet potatoes
- ¼ cup diced red onion
- 1 small garlic clove, minced
- ½ cup raw fresh corn kernels
- 1 cup cooked black beans, drained and rinsed
- 2 teaspoons diced jalapeño
- 3 radishes, thinly sliced
- ½ cup thinly sliced red cabbage
- ¼ cup crumbled cotija cheese
- ½ small avocado, diced
- ½ cup chopped cilantro
- juice of 1 lime, plus extra lime slices for serving
- extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ¼ cup toasted pepitas
- Sir Kensington’s Chipotle Mayonnaise, for serving
- Preheat the oven to 400°F and line a baking dish with parchment paper. Use a fork to pierce a few holes into the sweet potatoes and roast them for 35 to 45 minutes, or until the skin is golden brown and the potatoes are fork-tender.
- Meanwhile, in a large bowl, mix together the onion, garlic, corn, black beans, jalapeño, radishes, red cabbage, cotija cheese, avocado, cilantro, lime juice, a drizzle of olive oil and a few generous pinches of salt and pepper. Taste and adjust seasonings, chill until ready use.
- Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half to serve four. Top each with toasted pepitas and a scoop of chipotle mayonnaise. Serve with the extra lime slices.
Love & Lemons readers will receive free shipping on sirkensingtons.com. Use the coupon code “chipotle” at checkout.
This post is sponsored by Sir Kensington’s. Thank you for supporting the sponsors that keep us cooking!
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