Directions 11 steps | 140 Minutes
Make the pickled red onions. In a small pot over medium heat, add the vinegar, water, sugar, salt and peppercorns. Whisk until the sugar dissolves and bring to a boil.
Turn off the heat and add the onions, jalapeños and garlic to the pot. Press down to submerge all the vegetables in the liquid. Place a sheet of paper towel directly over the vegetables and lightly press down to saturate it in the vinegar mixture. This will keep the vegetables submerged.
Allow to cool in the pot for about 30-45 minutes before transferring the onions to a jar and storing it in the refrigerator.
Prepare the sweet potatoes. Preheat the oven to 400°F. Line a baking sheet with aluminum foil (shiny-side down) or with parchment paper. Scrub and clean the sweet potatoes. Prick the sweet potatoes with a fork 2-4 times.
Place the sweet potatoes on the prepared baking sheet and bake until tender, about 1 hour.
When the sweet potatoes are more than halfway through baking, prepare the black beans. In a skillet over medium heat, Add the olive oil and the diced onion. Cook until the onions are tender, about 5 minutes.
Add the garlic, chili powder, smoked paprika, cumin, pepper and salt and cook for about 1 minute.
Stir in the rinsed and drained black beans and cook until heated through, about 5 minutes. Set aside.
Once the sweet potatoes are done baking, let cool for about 10 minutes before transferring them to a cutting board.
Slice each sweet potato open and use a fork to fluff and separate the sweet potato from the skin.
Evenly spread the black bean mixture between the potatoes, top with the shredded cabbage or lettuce and pickled red onions and jalapeños. Drizzle the crema and sprinkle on the shredded cheese. Garnish with cilantro and enjoy!
- Stuffed sweet potatoes are versatile and a perfect vehicle for any type of stuffing. Change up the protein and the vegetables with whatever you have in the refrigerator for an easy weeknight dish.