5.0 from 3 votes
Single Serving Mexican Stuffed Sweet Potato
A spicy and hearty stuffed sweet potato filled with healthy black beans, corn, spinach, and cashew cheese.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 1 Serving
Calories: 578 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 large sweet potato pierced with a fork several times, and wrapped tightly in foil.
Cashew Cheese Crumbles
- ¼ cup cashews
- ¼ teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- Sea salt and ground black pepper to taste
Filling
- ½ teaspoon avocado oil
- ⅓ cup frozen corn kernels thawed
- ½ cup cooked black beans
- 1 cup chopped fresh spinach
- ¼ cup chopped cilantro
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Sea salt and pepper to taste
- Juice from one lime
- salsa optional
Instructions
- Preheat the oven to 385°F
- Bake the sweet potato for one hour or until it’s soft to the touch when pinched. Remove from the oven and set aside. Leave the foil on.
- In a small food processor process the ingredients for the cashew cheese crumbles until the mixture looks like pebbles.
Cup of Yum
For the filling heat a large iron skillet on medium high heat. Add the avocado oil and spread evenly on the surface of the pan. Add the corn and toss in the pan until it begins to brown. Turn down the heat to medium and add the beans and spices. Toss to coat and cook for three minutes. Add the spinach and cilantro and cook until just wilted. Remove the pan from the heat
- Take the foil off of the potato and put on a plate. Slice down the middle and separate. Fill with the corn and bean mixture and top with the cashew cheese crumbles and salsa. Sprinkle with some fresh cilantro if desired.
Note: If you don’t have the time to bake the potato in the evening you can always bake it up to a day ahead of time if you take it out of the oven, remove the foil, and put it directly on a plate and into the refrigerator. You don’t want to let a potato that’s wrapped in foil sit out until it’s cool because the moisture can create bacteria quickly, and I don’t want you to get sick. Re-heat it in a microwave for two minute increments, or in the oven until the center is hot.
- To store a filled potato, wrap in foil and refrigerate for one to two days. Reheat until the center of the potato is hot.
Notes
- Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350F until warmed through to the center.
Nutrition Information
Serving
125g
Calories
578kcal
(29%)
Carbohydrates
89g
(30%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Sodium
165mg
(7%)
Potassium
1615mg
(46%)
Fiber
18g
(72%)
Sugar
14g
(28%)
Vitamin A
35687IU
(714%)
Vitamin C
20mg
(22%)
Calcium
145mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 578
% Daily Value*
| Serving | 125g | |
| Calories | 578kcal | 29% |
| Carbohydrates | 89g | 30% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 165mg | 7% |
| Potassium | 1615mg | 34% |
| Fiber | 18g | 72% |
| Sugar | 14g | 28% |
| Vitamin A | 35687IU | 714% |
| Vitamin C | 20mg | 22% |
| Calcium | 145mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.