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–+ servings
marrocan stuffed sweet potatoes

Stuffed Sweet Potatoes

Roasted sweet potatoes stuffed with a Moroccan-spiced eggplant and tomato filling, finished with fresh mint, cilantro, and creamy avocado. A hearty, naturally gluten-free vegan main full of warm cumin and paprika flavor.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 3

Ingredients 

  • 3 sweet potatoes
  • 1 tomato chopped
  • 1 eggplant julienned
  • 1 red chili pepper
  • ¼ cup olive oil
  • 2 cloves garlic finely chopped
  • 2 tsp paprika
  • 2 tsp cumin
  • salt and pepper to taste

For the topping:

  • 4 mint leaves chopped
  • 2 Tbsp fresh cilantro
  • 1 avocado sliced

Instructions

  • Preheat the oven to 200°C.
  • Cut the sweet potatoes in half lengthwise and place them on a baking tray. Add the whole red chili pepper to the tray as well.
  • Bake for about 25 minutes, until the sweet potatoes are soft and the pepper's skin peels off easily.
  • Meanwhile, heat a frying pan over medium heat.
  • Add a few tablespoons of the oil to the pan. Once it heats up, add the garlic and cook until softened.
  • Add the eggplant and tomato.
  • Add the rest of the oil, the paprika, cumin, salt, and pepper, and cook until the tomato and eggplant soften, mashing them as they do.
  • Add the baked red chili pepper, mix, and let it sit for about 10 minutes.
  • Scoop out some of the flesh from the baked sweet potatoes.
  • Stuff the halves with the eggplant mixture.
  • Sprinkle with the chopped mint, cilantro, and avocado slices. Enjoy!

Notes

Add the avocado slices only at serving time, since they brown once cut. The eggplant filling can be made a day ahead and reheated before stuffing.