Stuffed Sweet Potato Station

Roasted sweet potatoes split open and ready to load up, buffet style. Set out a row of bowls: spiced black beans, charred corn, tangy cilantro lime crema, creamy avocado, plus pulled pork and shredded rotisserie chicken in separate dishes for anyone who wants meat. Everyone builds their own plate, vegetarians grab what they want, meat eaters pile it all on. The sweet potato base is simple, the toppings do the work, and the whole thing feels like a taco bar without the tortillas.

By TasteBuds

Recipe details

Yield
6 people
Prep time
25 minutes
Cook time
50 minutes
Total time
55 minutes

Ingredients

  • 6 medium sweet potatoes (about 8 oz each)
  • 2 tbsp olive oil (for roasting potatoes)
  • 1 tsp salt (for potatoes)
  • ½ tsp black pepper, freshly ground (for potatoes)
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 tsp ground cumin (for beans)
  • ½ tsp garlic powder (for beans)
  • ¼ tsp salt (for beans)
  • ¼ cup water (for beans)
  • 2 cups frozen corn kernels (or fresh off 3 cobs)
  • 1 tbsp olive oil (for corn)
  • ½ tsp chili powder (for corn)
  • ¼ tsp salt (for corn)
  • ½ cup sour cream (for crema)
  • 2 tbsp lime juice, freshly squeezed (about 1 large lime)
  • ¼ cup fresh cilantro, finely chopped (for crema)
  • 1 clove garlic, minced (for crema)
  • ¼ tsp salt (for crema)
  • 2 large avocados, diced
  • 1 tbsp lime juice, freshly squeezed (for avocado)
  • pinch salt (for avocado)
  • 1 lb cooked pulled pork, warmed (store-bought or homemade, optional for meat eaters)
  • 2 cups rotisserie chicken, shredded (optional for meat eaters)
  • ¼ cup fresh cilantro, roughly chopped (for garnish)
  • 6 wedges lime wedges (for serving)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Scrub 6 medium sweet potatoes under cold water and pat dry. Pierce each potato 3 or 4 times with a fork.
  3. Rub the potatoes all over with 2 tbsp olive oil, then season with 1 tsp salt and ½ tsp freshly ground black pepper. Place them on a large baking sheet lined with foil.
  4. Roast for 45 to 50 minutes, until a fork slides through the thickest part easily and the skin is slightly wrinkled. While the potatoes roast, prepare all the toppings.
  5. Drain and rinse 2 (15 oz / 425 g) cans black beans.
  6. In a medium saucepan over medium heat, combine the black beans, 1 tsp ground cumin, ½ tsp garlic powder, ¼ tsp salt, and ¼ cup (60 ml) water. Stir and simmer for 8 to 10 minutes, mashing some of the beans lightly with the back of a spoon, until thickened and fragrant. Set aside in a serving bowl.
  7. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups (280 g) frozen corn kernels, ½ tsp chili powder, and ¼ tsp salt. Cook, stirring occasionally, for 5 to 6 minutes, until the corn is charred in spots and slightly crispy. Transfer to a serving bowl.
  8. Finely chop ¼ cup (15 g) fresh cilantro for the crema.
  9. Mince 1 clove garlic.
  10. Juice 1 large lime to get 2 tbsp (30 ml) lime juice.
  11. In a small bowl, whisk together ½ cup (120 g) sour cream, 2 tbsp (30 ml) lime juice, the ¼ cup (15 g) finely chopped cilantro, 1 clove minced garlic, and ¼ tsp salt. Transfer to a serving bowl.
  12. Dice 2 large avocados and toss gently with 1 tbsp (15 ml) lime juice and a pinch of salt. Place in a serving bowl.
  13. If using 1 lb (450 g) cooked pulled pork, warm it in a small saucepan or microwave and transfer to a serving bowl. Keep separate from vegetarian items.
  14. Shred 2 cups (280 g) rotisserie chicken and place in a separate serving bowl. Keep separate from vegetarian items.
  15. Roughly chop ¼ cup (15 g) fresh cilantro for garnish and cut 2 limes into 6 wedges.
  16. When the potatoes are done, remove them from the oven and let rest for 3 to 4 minutes. Slice each potato lengthwise down the center and gently squeeze the ends to open up the flesh. Fluff lightly with a fork. Arrange on a large serving platter.
  17. Set out all the topping bowls: black beans, charred corn, cilantro lime crema, diced avocado, pulled pork (if using), and shredded chicken (if using). Place the chopped cilantro and lime wedges alongside. Let everyone build their own stuffed sweet potato.