Loaded with veggies while still creamy, these Mexican stuffed sweet potatoes are twice baked and perfect for a healthy weeknight dinner.
Preheat oven to 400 degrees. Take a fork and poke a few holes all around your sweet potato. Place on a baking sheet, drizzle with about 1 tbsp of olive oil and some kosher salt, and bake for 50-60 minutes.
Meanwhile chop your veggies and make the sauce. In a small saucepan, whisk the olive oil and flour together over medium heat. Add in all your spices and cook for about 30-40 seconds, until fragrant. Whisk in tomato paste. Then add your vegetable broth, whisking continuously until smooth. Simmer for 4-5 minutes until thickened. Sauce will thicken more as it cools. Once off the heat, add vinegar and salt to taste. You can set this aside to use when your sweet potatoes are ready.
Once the sweet potatoes are done, take them out but keep the oven on 400 degrees. Cut a slit in the top lengthwise and scoop out some of the filling, leaving a place for you to put the veggies. Set aside the scooped out sweet potato.
In a large pan, heat 1 tbsp olive oil over medium heat. Add the squash and shallots, cooking 1-2 minutes until slightly browned. Add in black beans, scooped out sweet potato, and spinach until warmed through and slightly wilted, another 2 minutes. Pour in 1/3 cup of the spicy sauce you made until mixture is combined.
Scoop vegetable mixture into each hollowed out sweet potato. Place back into the oven at 400 degrees for another 15 minutes. Top each potato with extra sauce and chopped green onions. Serve immediately.