Oaxacan Stuffed Sweet Potatoes

why make this recipe

Oaxacan Stuffed Sweet Potatoes are a delightful and nutritious meal that brings together the sweetness of baked sweet potatoes with the robust flavors of sautéed vegetables and a delicious mole sauce. This recipe is perfect for a cozy dinner or a satisfying lunch. Plus, it’s flexible—feel free to customize the fillings and toppings to your taste. It’s a hearty dish that can please many palates, making it great for family dinners or gatherings.

how to make Oaxacan Stuffed Sweet Potatoes

Ingredients:

4 sweet potatoes, similar in size (3-4 inches in diameter, 6 inches long)
1-2 tablespoons olive oil, more for brushing
1/2 an onion, diced
1 bell pepper, diced small
1 small zucchini, diced small
4 garlic cloves, rough chopped
1/2 teaspoon salt, more to taste
1 cup corn (or sub black beans)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4-1/2 teaspoon chipotle powder (or sub chili powder or smoked paprika)
1/2 cup -1 cup Mexican cheese or vegan cheese (both optional)
2 cups mole sauce (optional, see below)
1/4 cup chopped cilantro or scallions for garnish
2 tablespoons pumpkin seeds (optional)
15-ounce can tomato sauce or puree, or diced tomatoes
4 cloves garlic
½ an onion – rough diced
½ cup water or broth
1 tablespoon soy sauce or GF liquid aminos
1-2 chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce (or sub 1/2 teaspoon ground chipotle, or 1/2 teaspoon smoked paprika)
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons coriander
½ teaspoon salt and pepper, more to taste
4 tablespoons sesame tahini paste or peanut butter
2 ounces dark chocolate squares

Directions:

Preheat the oven to 400°F. Wash, dry, and poke holes into the sweet potatoes using a fork. Place them on a parchment-lined sheet pan and bake on the middle rack until tender in the center when pierced with a fork. This may take anywhere from 60-90 minutes, depending on size. Check at 50 minutes.
In a large skillet over medium-high heat, sauté the onion in 1-2 tablespoons of olive oil for 2-3 minutes. Lower the heat to medium and add the bell pepper, zucchini, garlic, and salt. Sauté until everything is tender, about 7-8 minutes. Add the corn and cook for an additional 2-3 minutes, then set aside.
In a blender, place all the ingredients for the mole sauce (except for the chocolate and tahini paste). Blend until smooth. Transfer the mole sauce to a medium pot, bring it to a simmer over medium-low heat, cover it (to prevent splattering), and cook for 7-8 minutes. Stir in the tahini sauce and chocolate until melted and combined. Adjust salt and sweetness as needed.
Once the sweet potatoes are tender and cool enough to handle, split them lengthwise but do not cut all the way through. Push the two ends together to reveal the insides. Scoop out about half a cup from each sweet potato and place this in a medium bowl.
Mix the scooped sweet potato with the cooked veggies. Add the spices and optional cheese. Taste and adjust seasoning as needed. Spoon the filling back into the sweet potatoes, mounding it up. Brush the skins with a little olive oil and sprinkle more cheese if desired.
Place the stuffed sweet potatoes back on the parchment-lined sheet pan or in a baking dish with a layer of mole sauce. Bake at 375°F until warmed through for about 25 minutes.
Garnish with pumpkin seeds, cilantro, or scallions before serving.

how to serve Oaxacan Stuffed Sweet Potatoes

Serve the Oaxacan Stuffed Sweet Potatoes warm, topped with extra mole sauce, fresh cilantro, or scallions. They make for a fulfilling main dish or can be paired with a simple salad for a complete meal.

how to store Oaxacan Stuffed Sweet Potatoes

If you have leftovers, allow the stuffed sweet potatoes to cool completely. You can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for best results.

tips to make Oaxacan Stuffed Sweet Potatoes

For added texture, try using different veggies in the filling, such as carrots or spinach.
To save time, you can bake the sweet potatoes ahead of time and refrigerate them.
Adjust the amount of chipotle powder according to your heat preference.

variation

You can also customize the protein in this dish by adding shredded chicken or tofu to the filling for a heartier option. Alternatively, you can skip the mole sauce and use a simple avocado salsa for a lighter topping.

FAQs

Can I make Oaxacan Stuffed Sweet Potatoes vegan?
Yes! Simply skip the cheese or use vegan cheese, and ensure your mole sauce is vegan.

What can I use instead of corn?
You can substitute black beans or any other preferred vegetables.

How do I know when sweet potatoes are done?
They are done when a fork easily pierces the flesh in the center.