Southwestern Stuffed Sweet Potato

A super nutritious sweet potato is baked, split and stuffed to the brim with a creamy mix of black beans, corn, avocado and nopales in an citrusy southwestern dressing. Delicious!


4 sweet medium sweet potatoes

For Stuffing:

For Dressing:


Prepare the Sweet Potatoes:

While the sweet potatoes are baking. Prepare the salad dressing.

Preparing the Vegetable Stuffing:

Put all the ingredients for the vegetable stuffing in a large bowl. Add about 1/2 cup vinaigrette. Gently mix all ingredients, making sure the vegetables are evenly coated in the vinaigrette. Taste for seasoning, adding more vinaigrette, salt and pepper as desired.

Bringing it all together:  Place about 1/2 – 3/4 cup of vegetable stuffing into pocket of each of the four sweet potatoes.   Grab a fork and enjoy!

Refrigerate any leftovers.