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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the whole sweet potatoes. Chop the salsa to roast. Roast the onions & squash. Simmer the black beans. Make the chipotle cream and toast the pumpkin seeds. When the sweet potatoes are done, open up slightly and stuff with goodness.
Baked Sweet Potatoes are stuffed with lightly spiced toppings to make a hearty, simple dish. The vegetables are roasted alongside whole sweet potatoes as the remaining toppings are easily put together. This hearty dish can be vegan by eliminating the creamy chipotle topping or using the full fat topping scrapped off of a can of coconut cream. This main dish can also be played up with your favorite Mexican toppings or just keep it simple.
This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.
