After 10 years of eating plant-based, stuffed sweet potatoes are still one of my favorite easy dinners. They’re cozy and filling. And as a PA, I love that sweet potatoes are packed with fiber, potassium, and beta-carotene (but kinda taste like a dessert when roasted!)
But a stuffed sweet potato is only as good as what you put in it. So I made an extra flavorful recipe with crispy smoked tofu chorizo and a creamy cashew lime cilantro drizzle. Sprinkled with some pepitas and cilantro and you get all the flavors and textures you want, in one meal!
These Tofu Chorizo Stuffed Sweet Potatoes are great for meal prep and can be customized to different toppings and sauces. Swap in black beans, add avocado, or try purple sweet potatoes for a pop of color (and nutrient boost!). There’s no wrong way to stuff a sweet potato.
Sweet potatoes might be one of the most underrated foods in the produce aisle. They’re full of fiber and beta-carotene, plus potassium and vitamin C. Together, these may help support your gut, your immune system, and your heart. Not bad for something that tastes like dessert when roasted!
And if you make purple sweet potatoes, you can get even more health benefits!
One of my favorite ways to eat them is stuffed. Especially with this smoky plant-based chorizo. Then I drizzled them with a creamy cashew lime cilantro sauce (because a stuffed sweet potato is only as good as its topping!) My husband isn’t a huge sweet potato fan, but he enjoyed these a lot! And my sweet-potato-loving daughter went crazy for this, of course. (Yes, she even liked that tofu chorizo!)
Stuffed Sweet Potato Ingredients
For the sweet potato part:
- 2 medium-large sweet potatoes: I just used the classic orange sweet potato but you could use Japanese sweet potato, a purple sweet potato (these have so many health benefits!), or another version you like. Rinse it before cutting in half.
- Oil & salt: just to add a little flavor to these guys
For the smoky tofu chorizo:
- Extra firm tofu: Make sure it’s drained and pressed.
- Avocado or olive oil: I like avocado oil because it works well with high heat. Read more why I use avocado oil instead of olive oil.
- Chipotle pepper in adobo: This brings in so much flavor and spice! These come in a small can and are inexpensive. If you want it spicier, consider adding more of the sauce (or two peppers!) I usually add a little bit of the sauce too. And you can use your extras for my Chipotle Sofritas Copycat recipe!
- Spices: Chili powder, Smoked paprika, Oregano , Garlic powder , Cumin, Salt
- Maple syrup: This helps balance all those spices.
- Apple cider vinegar: Adds a tanginess that also balances the heat.
- More oil for cooking: I used avocado oil.
How to Make a Stuffed Sweet Potato
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Wash & dry your sweet potatoes. Slice in half lengthwise. No need to peel! Brush the cut sides with oil. Sprinkle with a little salt. Place cut-side DOWN on the baking sheet. This is the secret to a caramelized surface!
2. Roast for 30–40 minutes, depending on size, until the centers are fork-tender. The cut sides should be golden brown and slightly caramelized.
3. While the sweet potatoes cook, make your tofu chorizo. Crumble your extra firm tofu into a bowl. Small pieces is best. In a separate bowl, whisk together your oil, chopped chipotle pepper, chili powder, paprika, oregano, garlic powder, cumin, and salt.
4. In a large saucepan over medium heat, add your crumbled tofu chorizo.
5. Cook for 8-10 minutes, stirring occasionally, pressing down firmly with a spatula to help it get crisp on the bottom. Don’t stir too frequently, you really want that crispy bottom!
6. Assemble your stuffed sweet potato. Mash your sweet potato gently in the center. Add the tofu chorizo, a healthy drizzle of the cilantro lime crema, and sprinkle of pepitas and cilantro (or whatever else you like!) Enjoy!
Common Questions
It’s crumbled extra firm tofu cooked with classic chorizo spices like smoked paprika, chili powder, cumin, garlic, oregano, a little maple syrup, and a chipotle pepper in adobo sauce.
Absolutely. Bake the sweet potatoes and make the tofu chorizo up to 4 days ahead. Store everything separately, then reheat and stuff right before eating.
Keep them in an airtight container in the fridge for up to 4 days. Store the drizzle in its own jar so it stays fresh and bright.
Yes! The skin is totally edible and packed with fiber and antioxidants. Just scrub it well before baking. Not a skin person? Scoop everything out and enjoy it as a bowl.
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Smoky Tofu Chorizo Stuffed Sweet Potatoes
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Ingredients
- 2 medium-large sweet potatoes
- 1 tbsp coconut oil or oil of choice
- salt and pepper to taste
Smoky Tofu Chorizo
- 16 oz extra firm tofu drained and pressed
- 1 tbsp avocado or olive oil
- 1 large chipotle pepper in adobo finely diced (see notes)
- 2 tsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 3/4 tsp salt
- oil for cooking
Creamy Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 2/3 cup water add more if needed to thin
- 2/3-1 cup cilantro (no need to dice it up)
- 2 limes, juiced
- 1/2 tsp salt
- 1/2 tsp garlic powder
Toppings (Optional)
- pepitas
- fresh cilantro
Instructions
Sweet Potatoes
- Preheat oven to 425°F. Line a baking sheet with parchment paper.Wash & dry your sweet potatoes. Slice in half lengthwise. No need to peel!Brush the cut sides with oil. Sprinkle with a little salt and pepper to taste.2 medium-large sweet potatoes, 1 tbsp coconut oil, salt and pepper to taste
- Place cut-side DOWN on the baking sheet. This is the secret to a caramelized surface!Roast for 30–40 minutes, depending on size, until the centers are fork-tender.The cut sides should be golden brown and slightly caramelized.
Tofu Chorizo
- While the sweet potatoes cook, make your tofu chorizo.Crumble your extra firm tofu into a bowl. Small pieces is best.16 oz extra firm tofu
- In a separate bowl, whisk together your oil, chopped chipotle pepper, vinegar, chili powder, paprika, oregano, garlic powder, cumin, and salt.1 tbsp avocado or olive oil, 1 large chipotle pepper in adobo, 2 tsp maple syrup, 1 tsp apple cider vinegar, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp cumin, 3/4 tsp salt
- Pour this spice mixture over the crumbled tofu and toss well until it's combined.
- In a large saucepan over medium heat, add a small splash of oil and your crumbled tofu chorizo.Cook for 8-10 minutes, stirring occasionally, pressing down firmly with a spatula to help it get crisp on the bottom. Don't stir too much, you really want that crispy bottom!oil for cooking
Cilantro Lime Cashew Crema
- In a blender, combine your crema ingredients and blend until smooth. Set aisde (in the fridge, if possible).1 cup raw cashews, 2/3 cup water, 2/3-1 cup cilantro, 2 limes, juiced, 1/2 tsp salt, 1/2 tsp garlic powder
Assemble
- Assemble your stuffed sweet potato. Mash your sweet potato gently in the center. Add the tofu chorizo, a healthy drizzle of the cilantro lime crema, and sprinkle of pepitas and cilantro (or whatever else you like!) Enjoy!
Notes
- You can find chipotle peppers in adobo sauce in small jars at the store near the Mexican food. For this recipe I use one large (finely diced). Feel free to add in a small amount of that sauce too.
- FYI, they are spicy – but if you like spice consider adding two!
- Crumble the tofu small so it gets more browned edges.
- Let the tofu cook undisturbed for a few minutes before stirring. (This really helps it get crispy).
- Pick sweet potatoes of similar size so they bake evenly.
- Rub the bottoms AND the skins with oil and salt for a crispier final potato.
- Purple sweet potatoes are even more nutritious and add a fun pop of color to this meal!
- Add black beans to the tofu chorizo for extra fiber & protein. (You will likely need more spices)
- Swap pepitas for a different nut/seed (I love hemp seeds).
