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.
Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle
- 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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Even I’m exhausted from those exclamation points.
54 Comments on “Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle.”
BRING ON THE MEXICAN I always say. Well, I actually don’t. But that is how I FEEL.
These stuffed sweet taters are my JAM. I am so down with all that goodness inside there and that chipotle drizzle? UH HUH. Pinned!
Sweety potaters how I love thee! These are making me so hungry with their amazingness right now! I know what’s going on tonights menu!
I’ve been testing sweet potato recipes this week to create a fall seasonal theme, thinking sausage and dried cranberries in the stuffing. It feels way too early for fall menu planning though, it’s making me sad. I love the idea of these Mexican themed ones–they’re so full of colour and definitely remind you summer isn’t over yet!! Will have to try this combo!
i like the sound of sausage and cranberries!
Well isn’t this just a warm hug! Dude, this recipe is aaahmazing perfect for the frigged temperature ( it’s like 14 oc …. aka I may be over reacting)
I think I need my Oakly’s because they potatoes are HOT HOT HOT. Not playing hot potato with them. Yum and more yum. Bring on those last few days of summer.
Trader Joe’s Serrano Salsa in their fresh section is my all-time favorite salsa!!! And trust me, I’m a chips ‘n salsa connoisseur ; )
Seriously, that salsa is gone within 24 hours of returning home from TJ’s.
i need to try that next!
I love the idea of substituting sweet potatoes for tortillas! I’m such a huge sweet potato fan and I think this sounds like a fantastic weeknight dinner!
I’m loving all the taco and Mexican-inspired recipes!!
It looks like my favourite kind of comfort food!
xoxoBella | http://xoxobella.com
Oh, why did I come across this just today? Weekdays are for lazy cooking in our family – less than 30min meals. I guess I’ll have to save this deliciousness ’till the next weekend.
I need all the potato tortilla hugs!!! And there’s no such thing as too much Tex-Mex :)
Ahhh Jessica, you with your sweet potato and chipotle obsession are making my stomach growl on a Monday morning, so unfair!
omg I’m so excited to try this!!!
These look delicious!
This is kinda going to be my new favorite thing! Need to buy some sweet potatoes now!
These sweet potatoes look incredible!
Beautiful presentation! But can we talk about the 10 backlogged recipes! What?! How? You rock! You can NEVER have too much Tex-Mex flair!! :) Pinned!
Yum! I’ve never seen something like this! Looks so delicious!
Ooh, yes please! These sweet potatoes sound like such a delicious & satisfying fall dinner. Bring on the harvest veg!
These look amazing! I just have to say – ever since I made your chorizo pineapple bowls (with tofu vs chorizo), I have been putting chipotle cream on everythinggggg. Omelette? ‘Why don’t I add a little chipotle cream?’ Sweet potato brown rice bowl – chipotle cream. Random dinner of sautéed veggies and potatoes with an egg on top? Hmmm chipotle cream would just round this out. So thank you for my newfound chipotle cream addiction!:)
woohoo!! so glad!
Wow-ee! This recipe is the bomb dot com! I’ve gotten late tomatoes too, and I’m finally getting peppers in my garden.
Stuffing toppings into potatoes are my favorite dinner in the world because it just so darn easy.
Pinned this instantly – yum!
POTATO TORTILLA HUG. yessssssssss.
¡Fantástica receta! Fácil de elaborar, con buenas fotografías y un resultado final delicioso. Muchas gracias por compartirla con todos/as.
I am not trying to be rude, but this should not be tagged as vegetarian. Or at least put “optional for vegetarians” by the worcestershire sauce (anchovies). If there is a vegetarian version that you use that I am unaware of, my apologies.
kirsten you are totally right! i was not even thinking about that. i included a note in a recipe, thanks!
Pingback: Wallflower Weekly Finds, 32 - Cooking with a Wallflower
these look amazing! just bought a bunch of sweet potatoes, definitely making these soon. xo
Pingback: Veggie Fajita Stuffed Sweet Potatoes | Thanksgiving RecipesThanksgiving Recipes
Ohhhh come ooon. Now I’m starving. Cannot wait to try the recipe at home as soon as possible. Thank you!
Right yea? I am loving everything in there. The potatoes, the smoked paprika, the cherry tomatoes.. the corn.. and it looks pretty easy, just a little patience and there you go!
Really lovely look! Love the color!
Perfect outfit! Love it!
Amazing place! You look so pretty and stylish!
My husband and I are eating vegetarian this week, which is HUGE because he is the “Eddie”-type (see: MEAT-lover)…so to eat vegetables and only vegetables for an entire week is a pretty big deal for us. It doesn’t really bother me too much…I can live off of overnight oats and veg-based meals, but for him, BIG deal. The hope is to explore new/more vegetables and hopefully acquire a better taste for them! Anyways, made this for supper tonight…DELISH. It packs quite a bit of heat! And no complaints about the lack of meat! I made a vegetarian chili once, which I’m told should be called a vegetarian “soup” (chili MUST contain meat), and I never heard the end of it! Thanks for a great recipe! We’ll definitely be making this again.
Pingback: Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle. – How Sweet It Is – Danufactured
Pingback: Recovery-Boosting Recipes: 25 Meals That Support Your Healing Process - The Health Sessions
It looks like my favourite kind of comfort food!
( https://www.thetaylorsauce.com/french-riviera-part-one/ )
So I just found this recipe and I think it’s kind of genius to the point where I’m wondering if you’re some sort of mad evil genius that makes our secret food fantasies come to life in recipe form. Which, you know, totally okay if you are, I was just wondering.
Sweet potato season is just starting where I live, and I can’t wait to try this!
Pingback: Sheet Pan Roasted Vegetable Fajita Lettuce Wraps with Chipotle Crema | Joanne Eats Well With Others
Pingback: You're Doubling The Glycemic Index Of A Sweet Potato When You Bake It » New Topics
Pingback: You're Doubling The Glycemic Index Of A Sweet Potato When You Bake It - Womens World
Pingback: You’re Doubling The Glycemic Index Of A Sweet Potato When You Bake It | Atlanta Reports
Pingback: You’re Doubling The Glycemic Index Of A Sweet Potato When You Bake It – Technology NEWS
Pingback: You're Doubling The Glycemic Index Of A Sweet Potato When You Bake It - Newscoins
Pingback: You're Doubling The Glycemic Index Of A Sweet Potato When You Bake It - 24x7 Live News
Pingback: A Year of a Meal Planning Service (+ My Favorite Meals) - Everyday Reading
Pingback: Przepisy z Ameryki Łacińskiej ze zdrowym akcentem, które wciąż są pyszne – Gastrokracja
Pingback: Latin American Recipes with a Healthy Twist That's Still Delicious - elmenulocal
Pingback: Latin American Recipes with a Healthy Twist That's Still Delicious - hiplatina.com