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Home Pricing Community My Recipes

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Mexican Stuffed Sweet Potatoes

4.0

4 medium-large sweet potatoes (approximately 800g total)

600g firm tofu

150g corn kernels

1 capsicum

200g passata

2 tsp smoked paprika

1 tsp cumin

1 tbsp olive oil

Juice of 1 lime

3 tbsp nutritional yeast

Fresh coriander

Preheat oven to 200°C.
Prick sweet potatoes with a fork.
Bake for 35–45 minutes until tender.
Meanwhile, crumble tofu into a frying pan.
Add oil, paprika and cumin.
Stir through diced capsicum, corn and passata.
Simmer for 10 minutes.
Cut sweet potatoes lengthways and scoop out some flesh.
Mix flesh into the tofu filling.
Spoon filling back into sweet potatoes.
Sprinkle with nutritional yeast and return to oven for 5 minutes.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🫑Stuffed Vegetables

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created last week

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