Avocado Salsa Stuffed Sweet Potatoes
These outrageously tasty vegan stuffed sweet potatoes are one of my favorite ways to enjoy sweet potatoes! We roast them and then stuff them with our simple avocado and tomato salsa. They are simple and so good! I’m always looking to add to our collection of sweet potato recipes, and these vegan stuffed sweet potatoes are such a great option! We roast the potatoes until soft and tender, then fill them with a zesty, chunky salsa made with avocados, tomatoes, and lime. It’s light and super comforting, perfect for a weeknight meal. Roasted sweet potatoes are on regular rotation in our house, so I love throwing in this stuffed version to change things up. This stuffed sweet potato recipe is definitely one you’ll want to make again and again. For more delicious sweet potato inspiration, check out our mashed sweet potatoes, coconut roasted sweet potatoes, or my favorite, sweet potato and black bean tacos! Key Ingredients Sweet Potatoes: I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them. Garlic: I toss a few garlic cloves onto the baking sheet to roast alongside the sweet potatoes and turn sweet (like roasted garlic). Then, I squeeze the roasted garlic into my avocado and tomato salsa before stuffing the sweet potatoes. Avocado: Use slightly firm, ripe avocados for this so you can chop them into bite-size pieces. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this recipe. Tomatoes: Use what you love. In the photos, we have used a variety of cherry tomatoes, but any ripe tomato will do. Lime, Jalapeño, and Cilantro: I use this combination when making our avocado salad, which this stuffing is loosely based on. Feel free to leave out the jalapeño or add more, depending on your love of spice. Sweet Potatoes: I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them. Garlic: I toss a few garlic cloves onto the baking sheet to roast alongside the sweet potatoes and turn sweet (like roasted garlic). Then, I squeeze the roasted garlic into my avocado and tomato salsa before stuffing the sweet potatoes. Avocado: Use slightly firm, ripe avocados for this so you can chop them into bite-size pieces. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this recipe. Tomatoes: Use what you love. In the photos, we have used a variety of cherry tomatoes, but any ripe tomato will do. Lime, Jalapeño, and Cilantro: I use this combination when making our avocado salad, which this stuffing is loosely based on. Feel free to leave out the jalapeño or add more, depending on your love of spice. How to Make Stuffed Sweet Potatoes We roast our sweet potatoes for this recipe, scrub away any dirt, and then use a fork to pierce the potatoes in several places. Place them onto a baking sheet, toss on your garlic cloves (with the peels left on), and then bake in a 400°F oven until they are very sweet and begin oozing (45 to 60 minutes). Make the chunky salsa just as your sweet potatoes are finishing up in the oven. Combine chopped avocado, tomatoes, jalapeño, cilantro, and lime juice, then when they are cool enough to handle, squeeze the soft and sticky roasted garlic into the bowl. Add a pinch of salt and gently toss. Then, make a slit down the middle of your potatoes, and stuff them with as much salsa as you can fit. The sweet potatoes are soft and sweet, and the salsa is fresh, bright, and flavorful. We love it! Avocado Salsa Stuffed Sweet Potatoes PREP 20 mins COOK 1 hr TOTAL 1 hr 20 mins PREP 20 mins COOK 1 hr TOTAL 1 hr 20 mins Our family loves these stuffed sweet potatoes. The sweet potatoes are soft and sweet, and the salsa is fresh, bright, and flavorful. I love this as a light meal or on the side to other dishes. Check our tips below for roasting sweet potatoes in advance and adding protein with beans. 4 Servings You Will Need 4 medium sweet potatoes 3 unpeeled garlic cloves 1 teaspoon olive oil 1 medium avocado, diced 2 cups cherry tomatoes, halved 1/4 cup fresh cilantro leaves 1 jalapeño Salt Directions 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or foil. 2Scrub sweet potatoes and pierce in several places with a fork. Place them onto the baking sheet. 3Toss unpeeled garlic cloves with olive oil and place them around the potatoes on the baking sheet. 4Bake for 45 minutes to an hour, depending on the size of the potatoes, until very soft and beginning to ooze. 5While the sweet potatoes are roasting, you can prepare the salsa. Add the chopped avocado, tomato, and cilantro to a medium bowl. 6Cut the jalapeño in half, lengthwise, and use a spoon to scrape out the white membrane and seeds. The membrane and seeds can be very spicy, so we remove them. Depending on how spicy you like things, you can leave some or all of the membrane and seeds. 7Finely mince the jalapeño and add to the bowl. 8When the garlic is cool enough to handle, squeeze the soft, sticky flesh inside the roasted garlic cloves onto your work surface, chop it, and add to the bowl. 9Squeeze over the juice of one lime wedge, or about 1 to 2 tablespoons, and add a pinch of salt. Gently toss. 10To serve, cut a slit down the middle of each sweet potato and fill with the tomato avocado salsa. 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or foil. 2Scrub sweet potatoes and pierce in several places with a fork. Place them onto the baking sheet. 3Toss unpeeled garlic cloves with olive oil and place them around the potatoes on the baking sheet. 4Bake for 45 minutes to an hour, depending on the size of the potatoes, until very soft and beginning to ooze. 5While the sweet potatoes are roasting, you can prepare the salsa. Add the chopped avocado, tomato, and cilantro to a medium bowl. 6Cut the jalapeño in half, lengthwise, and use a spoon to scrape out the white membrane and seeds. The membrane and seeds can be very spicy, so we remove them. Depending on how spicy you like things, you can leave some or all of the membrane and seeds. 7Finely mince the jalapeño and add to the bowl. 8When the garlic is cool enough to handle, squeeze the soft, sticky flesh inside the roasted garlic cloves onto your work surface, chop it, and add to the bowl. 9Squeeze over the juice of one lime wedge, or about 1 to 2 tablespoons, and add a pinch of salt. Gently toss. 10To serve, cut a slit down the middle of each sweet potato and fill with the tomato avocado salsa. Adam and Joanne's Tips Make ahead: Roast the sweet potatoes, allow them to cool, and store them in an airtight container for up to 4 days. Reheat, make the salsa, stuff them and enjoy. The salsa is best made the day you plan to eat it. Add protein: Add 1 ½ cups drained canned or cooked black beans to the salsa to bump up the protein a bit. Here’s our recipe for how to cook black beans if you need it. Or, stir 2 cups of cooked quinoa into the salsa. The nutrition facts provided below are estimates. We included 1/4 teaspoon of salt. Make ahead: Roast the sweet potatoes, allow them to cool, and store them in an airtight container for up to 4 days. Reheat, make the salsa, stuff them and enjoy. The salsa is best made the day you plan to eat it. Add protein: Add 1 ½ cups drained canned or cooked black beans to the salsa to bump up the protein a bit. Here’s our recipe for how to cook black beans if you need it. Or, stir 2 cups of cooked quinoa into the salsa. The nutrition facts provided below are estimates. We included 1/4 teaspoon of salt. Nutrition Per Serving Serving Size 1 stuffed sweet potato / Calories 202 / Total Fat 6.7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 224.8mg / Carbohydrate 34.2g / Dietary Fiber 7.8g / Total Sugars 8.5g / Protein 3.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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