Mexican-Style Stuffed Sweet Potatoes

MAKES 4 SERVINGS

My husband might keel over if I ever decided to go on strictly plant-based diet, but I do like to eat that way at least a couple nights a week. Focusing on vegetables allows you to get a little more creative with meals. These potatoes take time to cook but are well worth it. Coming from someone whose love for cheese knows no bounds, I really don’t miss it in this recipe. The sweet potato filling provides creaminess and the spicy sauce packs a ton of flavor.

4 sweet potatoes of a similar size, scrubbed clean and dried

2 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1 small summer squash, cut into ½-inch pieces

1 shallot, minced

7–8 ounces canned black beans, drained (about half of a 15-ounce can)

1 cup fresh spinach

Enchilada Sauce (page 79)

2 green onions, chopped

Preheat oven to 400°F.

Take a fork and poke a few holes all over the sweet potatoes. Place them on a baking sheet, drizzle with 1 tablespoon olive oil and some salt, and bake until soft all the way through, 50 to 60 minutes. (If you haven’t already, you can make the Enchilada Sauce while the sweet potatoes are cooking.)

Once the sweet potatoes are done, take them out of the oven but keep the oven heated to 400°F. Cut a slit in the top of the sweet potatoes lengthwise and scoop out some of the filling, leaving a place for you to put the filling. Set aside the scooped-out sweet potato.

In a large skillet, warm the remaining 1 tablespoon olive oil over medium heat. Add the squash and shallot; sauté until slightly browned, 2 to 4 minutes. Add the black beans, scooped-out sweet potato, and spinach. Cook until mixture is warmed through and spinach is slightly wilted, another 2 minutes. Stir in ¹⁄₃ cup of the Enchilada Sauce.

Scoop the vegetable mixture into each hollowed-out sweet potato, dividing evenly. Place back in the oven until heated through, another 15 minutes. Top each potato with extra sauce (you may not use all of it) and the chopped green onions. Serve immediately.