Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle.
Can we bridge the gap of the last seven summer days?
I think we can.
Hi. Hey! How are things? What did you do this weekend and did it turn all shades (degrees?) of autumn in your neck of the woods? I tried to stop living in my little sweet valley high world and finished off Saturday night with a big boozy milkshake.
I didn’t regret it.
And I certainly don’t regret it now since I have a plate full of late summer veg! Juicy tomatoes and roasted corn and lots of peppers. Stuffed in ANOTHER vegetable, known as the sweetest of potatoes. I want to do a salsa swan dive.
Um, over the weekend I realized that I have about ten recipes backlogged to share with you and then I realized that every single one of them has a tex-mex flair. OOOPS. I desperately need to include that monkey emoji that is covering his eyes right here, right now. Like five of them for dramatic wordless explanation.
And I totally didn’t mean for these to be anywhere near similar to Thursday’s crispy tacos, but fajitas are sort of tacos even if the sweet potatoes here are masquerading as tortillas.
Quite cute and fat little potato tortillas! Potato tortilla envelopes, if you will. A potato tortilla hug. YES.
So. We take stuffed sweet potatoes verrrrrry seriously in this house. We adore them. First, I find that they make a great transition meal into the cooler months. Second, they are super hearty while remaining fairly healthy. Unless you stuff them with cheddar and bacon, of course, but who on earth would do that?
I have no idea.
We like to stuff them with buffalo chicken too, maybe. And since this has 100% been the summer of fajitas, I figured… why not?
Plus, they are super simple, like you can bake potatoes ahead of time and then just shove your favorite toppings inside. If you have a few more minutes, you can scoop out a bit of the sweet potato and mash it. I like to do that because I’m high maintenance.
We served these with an array of salsas and can I just say that the Trader Joe’s hatch chile salsa is to.die.for?! Annnnd I might have my own green chile dip coming later this week and then I SWEAR I’ll take a break from cheesy Mexican-like recipes and lay off the tacos.
For like a week.
Who do you think I am?!
Ooooh but wait. I know what you’re thinking. You’re freaking over this ingredient list because it looks straight up ridiculous. But don’t let it scare you off! Most of the bullet points are spices. Marinating the veggies in this mix makes them sweet and savory and spicy and ones grilled, a bit caramely and perfect for eating right off the plate.
This is a surefire way for me to eat veggies, so it’s pretty much a guarantee that the rest of the universe will love them this way too. Winning.
- 4 sweet potatoes
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup sliced portobello mushrooms
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 teaspoon worcestershire sauce, omit for vegetarian
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup cooked corn, I like grilled or roasted
- salsa of your choice, I used a verde and a pineapple
- 1/2 cup queso fresco cheese
- 1/2 cup cherry tomatoes, quartered
- 1/2 jalapeno pepper, diced
- 2 tablespoons diced sweet onion
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- a pinch of salt
- 3 tablespoons greek yogurt
- 1/3 cup half and half
- 1 tablespoon adobo sauce, from a can of chipotles in adobo
- juice of half a lime
- zest of half a lime
- 1/8 teaspoon salt
- Preheat the oven to 400 degrees F. Poke the sweet potatoes all over with a fork and place them on a baking sheet that is lined with foil. Bake the potatoes for 45 to 60 minutes, or until the insides are soft.
- While the potatoes are baking, add the peppers, onions and mushrooms to a bowl. In another bowl or large measuring cup, whisk together the olive oil, lime juice, sugar, worcestershire, cumin, paprika, chili powders, salt, pepper and garlic. Pour the marinade over the peppers and mushrooms. Let sit for 30 minutes.
- Note: (Yes, I am doing something terrible here and advising you to add the mushrooms to a marinade with salt. If you reeeeally don’t want to do that (the mushrooms may get slightly tough but I haven’t experienced that with this recipe), make the marinade and leave out the salt. Put the mushrooms in a separate bowl and cover them with a bit of salt-less marinade. Then cook as advised.)
- Heat a large non stick or cast iron skillet over medium-high heat. Add the peppers, onions and mushrooms (either together or separately) and cook, stirring often, until softened and golden. I don’t add any oil to the pan since the marinade sticks to some of the peppers. Feel free to add a tablespoon or so to the skillet if you want.
- Slice open the sweet potatoes and mash some of the flesh inside. If you’d like, you can even sprinkle some seasoning in there! Cover the potatoes with the peppers, onions and mushrooms. Add on the corn and salsas of your choice, along with the pico. Drizzle with the chipotle crema. Top with crumbled queso fresco.
- Combine the tomatoes, peppers, onion and cilantro in a bowl. Toss with the lime juice and salt.
- Combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside until ready to use.
Even I’m exhausted from those exclamation points.