Southwest Loaded Sweet Potato

Southwest Loaded Sweet Potato

Easy Weeknight Dinners // Un-Recipe No. 10:

Southwest Loaded Sweet Potato

5 stars stars based on 8 reviews

Hands-on time:
Serves: 4

Loaded sweet potato stuffed with sizzling fajita veggies, pinto beans soaked in adobo sauce and smothered in creamy vegan cheese.


Baked Sweet Potatoes (pssst: >> how to make the perfect baked sweet potato for stuffing)
Nutritional Yeast
Soy Sauce
Roasted Red Peppers In The Jar
Almond Milk
Bell Peppers And/Or Hot Peppers
Red Onion
Pinto Beans

Southwest Loaded Sweet Potato | Stuffed Sweet Potato Monday


Prep For Southwest Loaded Sweet Potato:

1. Make The Vegan “Cheese” Sauce: Place a handful of cashews, a few heaping scoops of nutritional yeast, a generous splash of soy sauce, juice of one lemon and three or four roasted red peppers from the jar in a high-powered blender like a Vitamix. (If you don’t have a powerful blender, make sure to soak the cashews in a little water for 20 min ahead of time to soften them.) Blend all ingredients on high until creamy. Adjust to your taste: add more liquid if you want the sauce thinner (I drizzled a little of the oil from the jar of roasted red peppers for extra zing) or add more cashews or nutritional yeast if you want it thicker.

2. Heat Da Beans: Easiest step ever. Open the can of beans, rinse off the goo and place them in a small sauce pan over medium heat. Add a couple scoops of adobo sauce from the can (get it in the Mexican aisle at the grocery store) and a couple scoops of the “cheese” sauce from the previous step.

Cutting Fajita Vegetables

3. Sauté The Fajita Veggies: Heat a small amount of oil in a pan and add the roughly chopped red onion. Stir over medium-high heat until the onion starts to turn translucent. Add chopped red or green bell pepper, poblano and/or jalapeno peppers to the pan. I cut them in long strips, but you could also dice. Stir fry the veggies until they are tender with crispy brown edges.

4. Stuff The Southwest Sweet Potato: Place a couple spoonfuls of the “cheesy” adobo beans into each sweet potato. Top with a heap of sautéed veggies. Coat with “cheese sauce.” Finish with another dollop of adobo sauce and sprinkle with sliced scallions.

Put A Fork In It!

Southwest Loaded Sweet Potato | Stuffed Sweet Potato Monday



Surprise Ingredient:

Roasted Red Peppers From The Jar. These babies have become a pantry staple for me. If you like to roast your own red peppers, go ahead and use those; the char will add a nice flavor dimension to the sauce. But in this situation, I actually prefer the jarred version. I enjoy the tangy oil that accompanies red peppers in the jar — it adds a brightness and brininess to the sauce that mimics traditional nacho cheese sauce.

For The Win:

Leftovers. You’ll likely have more sauce then you need when following this un-recipe. It’s easy to end up with a giant batch when adjusting for taste and adding a little bit more of this, a little bit more of that. But that’s great, embrace it! The sauce will keep in the fridge for up to a week. Plan to use it for dinner the next day (Taco Tuesday anyone?). It would taste exceptional over over a bowl of polenta or red rice or as a dip for corn chips.

The Takeaway:

Meal Math. This formula extends beyond stuffed sweet potatoes, use it for a variety of meals. Use this technique and you’ll never be at a loss for what to make for dinner. See Mexican Meal Math.

Southwest Loaded Sweet Potato

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