Mexican Stuffed Sweet Potatoes (Vegan & Gluten Free)

When veggie loaded tacos meet stuffed baked potatoes you get these Mexican Stuffed Sweet Potatoes! The baked sweet potato centers get mashed with a non-dairy cilantro lime crema, then topped with a super flavorful Mexican style cauliflower rice, veggie, crumbled tofu, and black bean filling, dolloped generously with guac and pico de gallo, then topped off with an extra drizzle of the non-dairy crema. I confess I’ve not always given sweet potatoes as much attention as other varieties because I found them too sweet but a great combo of savory Mexican flavors is the perfect thing to lift that sweetness and give them a whole new flavor dimension that even I find irresistible! These taste like my favorite burrito bowl encased in potato and have quickly become a favorite in our house. They are super hearty without leaving that heavy weighed down feeling and they are packed with great nutrients from those sweet potatoes, as well as vegan and GF. If you weren’t a sweet potato fan before you try these I guarantee you will be after!

Active Time: 30 minutes
Inactive Time: 10-45 minutes to microwave or oven bake potatoes
Makes: 4 large stuffed potatoes


For potatoes:

  • 4 sweet potatoes
  • Olive oil for pan and sweet potato skins
  • Salt and pepper
  • 1/3 cup plain unsweetened plant based yogurt
  • Juice of 1/2 lime
  • 1-2 teaspoons sazon seasoning blend
  • 1 teaspoon salt and a few grinds freshly ground pepper

For Potato Filling:

  • 1 package firm tofu, drained and pressed
  • 3-4 cups riced cauliflower
  • 2 cups diced mixed veggies: I like a combo of chopped zucchini, red bell pepper, mushrooms, and two diced Roma tomatoes
  • 1/2 small onion, minced
  • 2 or 3 medium cloves garlic, minced
  • 1 can black beans, rinsed and drained
    2 teaspoons sazon seasoning blend like Goya
  • 2 teaspoons salt
  • 1 teaspoon chili powder 
  • 1 chipotle pepper in adobo chopped, or 1/2 seeded minced jalapeño
  • 1/2 lime juiced
  • 1/3 cup chopped fresh cilantro

For Topping:

  • Cheater Guac, recipe below
  • Pico de Gallo, recipe below- Cilantro Lime Non-Dairy Yogurt Crema, recipe below


For Potatoes:
Preheat oven to 400. Poke holes in 4 medium to large cleaned sweet potatoes with a fork, place each on a small square of foil and bake in oven for approximately 45 minutes until insides are soft. If you’re like you can rub a bit of oil on the outside of the skins to help them get crispy and season with  sprinkle of salt if desired. (You can also bake in a microwave if you want to cook them faster, but if you have the time the oven is better for getting the skins crispy.) Remove potatoes from the oven when done and let cool slightly while you make the filling.

For the Filling:
Heat a drizzle of olive oil in a large skillet over medium low heat. Add crumbled drained pressed tofu to one side of pan, spreading out into an even layer. To the other side of the pan and the riced cauliflower spreading out into as much of an even layer as possible. Add 1/2 the chili powder, sazon, and salt to tofu and cauliflower. Let cook a few minutes before stirring to get a little browned, checking and adjusting heat as needed to make sure it’s not burning. After stirring, spread out each mixture again and cook a few more minutes to get a little more browning on the bottom.

Once tofu and cauliflower appear to be mostly cooked through and have a little color scoot both to one of the pan that’s farthest from the heat.

Add a drizzle more olive oil to the center of the pan and add the diced onions and red bell pepper, cooking and stirring a few minutes until softened. Add the rest of the veggies to the pan along with the diced jalapeño or chipotle pepper and stir into the onion and bell pepper mixture, cooking a few more minutes until softened. Stir in the garlic and let cook for about a minute, then add the drained black beans and the remaining seasonings, stirring well to combine with the veggie mixture.

Stir the cauliflower rice and tofu hanging out on the side of the pan into the mixture or keep separate if you’re prefer to layer the ingredients separately into your potatoes. Add a squeeze of fresh lime juice, chopped fresh cilantro, and a scoop of some if your pico de Gallo or salsa topping if desired. Stir, remove from heat, and taste to adjust seasonings as needed.

To Assemble Potatoes:
Slice each cooled sweet potato lengthwise without cutting all the way through the bottom. Pull sides apart and carefully remove the flesh  with a spoon and place in a bowl, leaving the sides of the potato shells intact.

To the sweet potato flesh add the plain non-dairy yogurt, lime juice, sazon, salt and pepper. Mix well, adding a scoop or two of the cauliflower taco filling to the mixture as well if desired, taste to adjust the seasonings and scoop back in to the sweet potato shells.

Add a large scoop of the cauliflower taco filling on top of the filling inside each sweet potato. Top with guacamole, Pico de Gallo, and a generous drizzle of non-dairy yogurt crema and serve!

Cheater Guacamole:

  • 2 avocados, pitted scooped and mashed
  • Juice of one lime
  • 2 or 3 heaping spoonfuls of pico de gallo
  • Pinch of extra salt and sazon and a couple grinds of rest black pepper, as needed
  • Combine all ingredients in a bowl, mixing well. Taste and adjust seasonings as needed. Add generous dollops to the top of the stuffed sweet potatoes.

Pico De Gallo

  • 4 diced Roma tomatoes
  • 1/4 cup minced onion
  • 1 clove of garlic
  • 1/2 fresh jalapeno, seeded and minced
  • Juice of one lime
  • 1/4 cup chopped fresh cilantro
  • Drizzle of olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sazon seasoning blend
  • A few grinds fresh black pepper

Combine all ingredients in a bowl, tasting and adjusting seasonings as needed. Let sit a few minutes before serving to allow the flavors to come together. Use a couple scoops in the cauliflower taco filling if desired and donate another couple spoonfuls to the cheater Guac mixture. Reserve the rest to top the sweet potatoes.

Cilantro Lime Yogurt Crema:

  • 1/3 cup plain non-dairy yogurt
  • 1 tablespoon or so chopped fresh cilantro
  • Juice of one lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sazon
  • 1/2 teaspoon salt

Combine all ingredients in a small bowl, stirring to incorporate. Taste and adjust seasonings. Drizzle over stuffed sweet potatoes.

Enjoy this recipe or have questions? Feel free to leave a comment!

Click here to receive our free monthly newsletter featuring the latest seasonal recipes from Torte and Eat, tips, info on upcoming cooking demos, and more!

You might also enjoy

Leave a Reply

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