Stuffed Sweet Potatoes 3 Ways

"🍠Mexican inspired sweet potato trio🌽A happy Sunday to you all friends. This meal has all my faves."
-- @cookingforpeanuts

Recipe Intro From cookingforpeanuts

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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 2-4

Recipe Card

For the Beans


  • 1 tablespoon olive oil,
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 cups black beans, cooked
  • 1 tablespoon Worcestershire sauce, vegan
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha
  • Salt, to taste
  • Black pepper, to taste

For the Sweet Potatoes


  • 3 sweet potatoes

For the Corn


  • 1 ear corn, husk and silks removed
  • Lime, juiced, add to taste
  • Cilantro, to taste
  • Chili powder, to taste
  • Salt, to taste

For the Guacamole


  • 3 avocados, mashed
  • 1 lime, juiced
  • 2 cloves garlic, finely grated
  • Salt, to taste


  • Step 1

    To make the beans, heat oil in a skillet over medium heat and sauté onion until translucent, about 7 minutes. Add garlic and cook 1 minute. Add tomato paste, beans, Worcestershire sauce, mustard, maple syrup and sriracha, adjusting with black bean liquid as needed and simmer about 10 minutes. Season with salt and pepper to taste.

  • Step 2

    Preheat oven to 400ºF. Line a baking sheet with parchment, prick sweet potatoes all over with a fork and bake until tender. Let cool slightly, then slice open, without cutting all the way through.

  • Step 3

    In a 400ºF oven, roast corn until bright yellow and charred in places, 15 minutes. Let cool, remove kernels and toss with lime juice, cilantro, chili powder and salt.

  • Step 4

    In a small bowl, combine avocado, lime, garlic and salt for the guacamole.

  • Step 5

    Fill one sweet potato with black beans, one with corn, and one with guacamole. Serve and enjoy!