RECIPE: Stuffed Sweet Potatoes


sweet potato recipe

Today I’m back in Gabi’s kitchen to bring you guys another recipe that’s going to blow you away! Aaron recently became vegetarian so we’ve been looking for meat-free, filling, and protein packed dinners for the whole family to enjoy. It’s definitely a hard task to please all four of us but this was a real crowd pleaser.

This particular recipe is great because you can take away or add based on everyone’s individual preference. For me, I added sour cream and extra avocado and the girls piled a bunch of cheese on top. You really can’t go wrong. Click through for the entire recipe for these delicious Stuffed Sweet Potatoes with Cacao Molé Sauce.


For Cacao Mole:

1 15-oz. can crushed tomatoes
4 cloves garlic
1 sm. onion, chopped
2 tsp. chili powder
2 tsp. cumin
¼ tsp. cinnamon
2 chipotle chilies in adobo sauce, plus 1 Tbsp. adobo sauce
2 Medjool dates, pitted and chopped
1 Tbsp. tamari
1 Tbsp. nut butter or tahini
½ cup water
maple syrup (optional)

For Sweet Potatoes:

4 med. sweet potatoes
1 ½ c. black beans (1 15-oz can)
1 ripe avocado, chopped
¼ c. sunflower seeds
sprouts or microgreens


Preheat oven to 400°F.

Prick sweet potatoes all over with a fork and place on a baking sheet. Roast for 30 to 50 minutes, depending on the size of the potatoes.

While the potatoes are roasting, combine all of your cacao mole ingredients in a blender or a food processor and blend until smooth. Transfer to a small saucepan, bring to a simmer over medium heat, cover and cook 7 to 8 minutes over medium-low heat.

Taste and add a teaspoon or two of maple syrup, if more sweetness is desired.

Check on potatoes at 30 minutes. You’ll know they are done when a knife can easily pierce the skin and center. Let potatoes cool slightly. Meanwhile, warm up the black beans in a small saucepan over medium heat.

Once potatoes are cool enough to handle, slice each one down the center, careful not to cut all the way through. Pry open and stuff with black beans, avocado, sunflower seeds and sprouts. Drizzle with Cacao Mole Sauce before serving.

Gabriella is a Florida-grown, travel-obsessed food editor currently nesting in Brooklyn. When she’s not dreaming about tacos or planning her next dinner party, she can be found at home listening to one of her Carpenters records. You can find more of her writing and recipes on Good Housekeeping and on her blog, Mi Cielo.

Leave a Reply

Your email address will not be published. Required fields are marked *