Mexican Sweet Potatoes

Name: Mexican Sweet Potatoes
Yield: 4
Ingredients: 4 medium sweet potatoes, peeled and cut into 1 inch pieces; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 cup frozen corn kernels, thawed; 3 medium tomatoes, chopped; 1/2 cup chopped red onion; 1/4 cup chopped cilantro; 1 jalapeno pepper, diced (remove seeds if you want it less spicy); 1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added black beans, drained; 2 tablespoons fresh lime juice; 1/2 cup raw cashews; 1/2 cup hemp seeds; 2 teaspoons chia seeds; 1 1/2 cups chopped red or yellow bell pepper; 1 cup chopped zucchini; 1 tablespoon nutritional yeast; 1 tablespoon apple cider vinegar; 1 teaspoon paprika; dash cayenne pepper or to taste

By: www.drfuhrman.com

by 2 members

G - BOMBS

Category: Main Dishes - Vegan

Kick off the tailgate party with flavor-packed sweet potatoes! The Cheezy Nacho Sauce is a real winner.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (2)

Serves 4

Ingredients

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4 medium sweet potatoes, peeled and cut into 1 inch pieces

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

For the Black Bean Salsa:

1/2 cup frozen corn kernels, thawed

3 medium tomatoes, chopped

1/2 cup chopped red onion

1/4 cup chopped cilantro

1 jalapeno pepper, diced (remove seeds if you want it less spicy)

1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added black beans, drained

2 tablespoons fresh lime juice

For the Cheesy Nacho Sauce:

1/2 cup raw cashews

1/2 cup hemp seeds

2 teaspoons chia seeds

1 1/2 cups chopped red or yellow bell pepper

1 cup chopped zucchini

1 tablespoon nutritional yeast

1 tablespoon apple cider vinegar

1 teaspoon paprika

dash cayenne pepper or to taste

Instructions:

Preheat oven to 375 degrees F. Place the chopped sweet potatoes on a parchment paper-lined baking sheet. Sprinkle with garlic powder, onion powder and black pepper. Bake for 30 minutes or until sweet potatoes are tender, turning after 15 minutes.

Place Black Bean Salsa ingredients in a bowl and stir to combine.

Place Nacho Sauce ingredients in a high-powered blender and blend until creamy, adding 1-2 tablespoons of water if needed to adjust consistency.

Top baked sweet potatoes with the salsa and nacho sauce.

Leftover nacho sauce can be saved for another use. It will keep refrigerated for five days.

Note: To make Mexican Stuffed Sweet Potatoes, pierce unpeeled sweet potatoes in several spots with a fork. Bake at 350 degrees F for 50 minutes or until soft. Potatoes can also be microwaved until soft, 12-16 minutes. Cut potatoes in half, sprinkle with garlic and onion powder and black pepper and top with salsa and nacho sauce.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 369
Protein 15 g
Carbohydrates 59 g
Sugars 12 g
Total Fat 9.9 g
Saturated Fat 1.4 g
Cholesterol 0 mg
Sodium 84 mg
Fiber 13.7 g
Beta-Carotene 12091 ug
Vitamin C 60 mg
Calcium 96 mg
Iron 4.4 mg
Folate 168 ug
Magnesium 204 mg
Potassium 1287 mg
Zinc 3.3 mg
Selenium 4.2 ug

My Rating:
(click on a star to select your rating)

CleanLivingDiva

10/03/2023 08:56 AM

Rated this recipe:

This was sooo good! I cubed the sweet potatoes and spritzed them with water before baking so the spices would stick to them. The sauce was absolutely delicious and would be good on anything so having leftovers is a bonus!

savednsure

04/14/2020 09:16 PM

Rated this recipe:

I'm excited to be the first to comment on this dish! It was EXCELLENT!! I made the sauce first, (to flavor while making the salsa and the sweet potatoes were baking) with a little extra red pepper and zucchini, only to use up what I had chopped. It was basically an entire red pepper and half of a medium zucchini. I used three dashes cayenne. My 14-year old son wanted a third helping, so I made a second batch of salsa. Among three of us, there was plenty of sauce with just a small amount left. We will definitely make this over and over. Definitely a five-star dish. Note: Typo in the recipe, as the corn obviously goes in the salsa.

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Mexican Sweet Potatoes

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