Can we stretch the last warm week of summer a little longer?
I think we can.
Hi there — how’s it going? Did your weekend suddenly feel like fall, too? I wrapped up Saturday with an indulgent boozy milkshake and zero regrets. Sunday was all about late-summer produce: juicy tomatoes, roasted corn and a rainbow of peppers. I piled them into another vegetable — the sweet potato — and called it dinner. If you like salsa, prepare to dive right in.
Over the weekend I realized I have a stack of recipes queued up, and most of them lean Tex‑Mex. Oops. I didn’t mean for this to echo Thursday’s crispy zucchini tacos, but fajitas are basically taco-adjacent, and these sweet potatoes are doing the tortilla thing — thick, cozy potato “tortillas” if you will.
We take stuffed sweet potatoes very seriously at our house. They’re a perfect bridge into cooler weather — hearty yet fairly healthy — and endlessly adaptable. You could stuff them with cheddar and bacon if you wanted more decadence, or keep them vegetarian. Buffalo chicken is another favorite around here, but since this has absolutely been the summer of fajitas, I figured why not make fajita‑style veggie stuffing?
They’re also simple: bake the potatoes ahead of time and then fill them with your favorite toppings. If you want, scoop out a little flesh, mash it with seasoning, and spoon the fillings back in for a creamier bite.
We served these with several salsas — my favorite was a Trader Joe’s hatch chile salsa — and a chipotle crema that ties everything together. I might share a green chile dip later this week, and then I promise to let the cheesy Mexican-ish recipes rest for a bit. Maybe a week. We’ll see.
You might glance at the ingredient list and think it’s long, but most of it is spices. Marinating the peppers, onions and mushrooms in that spice mix makes them sweet, savory, spicy and slightly caramelized when cooked. They’re so good straight off the pan that you might be tempted to eat them alone.
Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle
Yield:
4
potatoes
Pin Recipe
Leave a Review »
Ingredients
- 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 (grilled or roasted)
- Salsa of your choice (verde, pineapple, etc.)
- 1/2 cup queso fresco, crumbled
Quick Pico
- 1/2 cup cherry tomatoes, quartered
- 1/2 jalapeño, diced
- 2 tablespoons diced sweet onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
Chipotle Crema
- 3 tablespoons Greek yogurt
- 1/3 cup half and half
- 1 tablespoon adobo sauce (from a can of chipotles)
- Juice and zest of half a lime
- 1/8 teaspoon salt
Instructions
-
Preheat the oven to 400°F. Poke the sweet potatoes with a fork, place them on a foil-lined baking sheet, and bake 45–60 minutes, until tender.
-
While the potatoes bake, combine the sliced peppers, onion and mushrooms in a bowl. Whisk together olive oil, lime juice, brown sugar, Worcestershire, cumin, smoked paprika, chili powder, chipotle chili powder, salt, pepper and minced garlic. Pour the marinade over the vegetables and let sit 30 minutes.
-
Note: Marinating mushrooms with salt can sometimes change their texture. If you’re concerned, reserve a portion of the marinade without salt for the mushrooms, then combine after marinating the other vegetables.
-
Heat a large nonstick or cast iron skillet over medium-high heat. Add the marinated vegetables and cook, stirring frequently, until softened and golden. Add a tablespoon of oil if needed.
-
Slice the baked sweet potatoes open and mash a bit of the flesh inside. Season if you like. Top with the cooked peppers, onions and mushrooms, then add corn, your preferred salsas and the pico. Drizzle with chipotle crema and finish with crumbled queso fresco.
Quick Pico
-
Combine the tomatoes, jalapeño, onion and cilantro in a bowl. Toss with lime juice and a pinch of salt.
Chipotle Crema
-
Whisk together Greek yogurt, half and half, adobo sauce, lime juice, lime zest and salt until smooth. Refrigerate until ready to use.
Main Course
Mexican
Did you make this recipe?
I appreciate you so much!
Even I’m getting tired of all the exclamation points.