These outrageously tasty vegan stuffed sweet potatoes are one of my favorite ways to enjoy sweet potatoes! We roast them and then stuff them with our simple avocado and tomato salsa. They are simple and so good!

I’m always looking to add to our collection of sweet potato recipes, and these vegan stuffed sweet potatoes are such a great option! We roast the potatoes until soft and tender, then fill them with a zesty, chunky salsa made with avocados, tomatoes, and lime. It’s light and super comforting, perfect for a weeknight meal.

Roasted sweet potatoes are on regular rotation in our house, so I love throwing in this stuffed version to change things up. This stuffed sweet potato recipe is definitely one you’ll want to make again and again. For more delicious sweet potato inspiration, check out our mashed sweet potatoes, coconut roasted sweet potatoes, or my favorite, sweet potato and black bean tacos!

Key Ingredients

• Sweet Potatoes: I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them.
• Garlic: I toss a few garlic cloves onto the baking sheet to roast alongside the sweet potatoes and turn sweet (like roasted garlic). Then, I squeeze the roasted garlic into my avocado and tomato salsa before stuffing the sweet potatoes.
• Avocado: Use slightly firm, ripe avocados for this so you can chop them into bite-size pieces. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this recipe.
• Tomatoes: Use what you love. In the photos, we have used a variety of cherry tomatoes, but any ripe tomato will do.
• Lime, Jalapeño, and Cilantro: I use this combination when making our avocado salad, which this stuffing is loosely based on. Feel free to leave out the jalapeño or add more, depending on your love of spice.

How to Make Stuffed Sweet Potatoes

We roast our sweet potatoes for this recipe, scrub away any dirt, and then use a fork to pierce the potatoes in several places. Place them onto a baking sheet, toss on your garlic cloves (with the peels left on), and then bake in a 400°F oven until they are very sweet and begin oozing (45 to 60 minutes).

Make the chunky salsa just as your sweet potatoes are finishing up in the oven. Combine chopped avocado, tomatoes, jalapeño, cilantro, and lime juice, then when they are cool enough to handle, squeeze the soft and sticky roasted garlic into the bowl. Add a pinch of salt and gently toss. Then, make a slit down the middle of your potatoes, and stuff them with as much salsa as you can fit.

The sweet potatoes are soft and sweet, and the salsa is fresh, bright, and flavorful. We love it!

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This fresh pineapple avocado salsa recipe is perfect with tortilla chips and works really well as a topping for tacos, fish, and grilled meats. It’s simple, quick, and absolutely delicious!

This pineapple avocado salsa makes me so happy! I mean, look at it, it’s beautiful. More importantly, it’s really delicious. The pineapple is sweet, the avocado creamy, and there’s just enough heat from jalapeños and lime.

Many people think of pineapple for sweet recipes like pineapple upside-down cake or carrot cake, but I’m here to tell you that this pineapple salsa is incredible! I love it on top of almost all our favorite taco recipes. It’s wonderful spooned over grilled steak or fish (like this grilled swordfish) and works really well beside a bowl of homemade tortilla chips.

Key Ingredients

• Pineapple: I love fresh pineapple for this salsa. Look for a large pineapple with golden or yellow hues on its skin/peel (that means it will be sweet). Another trick is to smell it. You’re on the right track if you smell a hint of sweet pineapple. And lastly, it should be firm, but give just a little when you feel it. Put anything back that’s bruised or soft. If fresh pineapples are out of season for you, pick up canned pineapple in light syrup instead, but drain it before chopping and adding it to the salsa.
• Avocado: I love the cool, creamy texture of avocado with the pineapple. Here are our tips for choosing avocados if you aren’t sure.
• Red Onion: I love the look of red onion and think it makes our salsa really pretty. That said, feel free to use sweet or white onion instead. I use the same trick of minimizing the raw bite of the onion in this salsa as I do when making guacamole. I chop them, then cover the onion with cold water for 5 minutes. After a quick drain and rinse, this process cuts the raw bite of the onion a bit.
• Jalapeños: Since the pineapple is sweet, I like adding some heat with fresh chile. We call for two peppers in the recipe, but you can always adjust to your tastes. Use both peppers for a medium spicy salsa, but remove the seeds and white membrane inside them (that’s where most of the heat comes from). If you love spicy food, leave the seeds in.
• Lime and Cilantro: I love using the zest and juice of my lime for this salsa, and I am pretty generous with the cilantro, too. The sweetness of the pineapple can take it. If you don’t like cilantro as much as I do, cut back or substitute with something else (mint, basil, and parsley are good options).

Find the full recipe with measurements below.

How to Make Pineapple Avocado Salsa

Tip 1: Prepare the pineapple. Remove each end (the bottom and leafy top). Then, use your knife to cut away it’s peel, following the pineapple’s curve from top to bottom. Then, remove the core. Cut the pineapple into quarters and use a knife to cut away the inner fibrous core. From there, you can cut into small pieces.

Tip 2: Tame the onions. I love onions, but do not enjoy them when their raw, pungent flavor overpowers everything else, leaving you with onion breath. My answer is to let the onions sit in cold water for 5 to 10 minutes before draining. This super simple trick cuts down on that strong onion flavor, while retaining their crunch.

Tip 3: Make the salsa. The salsa is as simple as tossing everything together and serving. Make sure you taste it before serving to see if it needs a bit of extra salt. Then, enjoy!

More Salsa Recipes

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This quick and easy homemade salsa is almost too good to be true. So fast and so simple, this fresh-tasting salsa will be yours in a matter of minutes!

There is definitely a time and a place for real deal homemade salsa that can sit nice and pretty on your pantry shelves all year long.

But when that level of effort is not in the cards (hi. me. most every day lately), this delicious, quick and easy version is for you.

How to Make Salsa in 5 Minutes or Less

Step 1: chop up the cilantro, jalapeño, onion and garlic in a food processor*

Step 2: add the tomatoes, salt and lime juice

Step 3: pulse until your heart tells you it’s time to stop

Step 4: grab the chips and dig in

*Equipment Tip: I use a food processor for this recipe. But check out the notes below in the recipe for using a blender.

Fresh and Flavorful

Before you turn your nose up at canned tomatoes, give this salsa a chance. Otherwise, you’ll be missing out.

The fresh flavors of the cilantro, lime juice, onion and garlic transform the canned tomatoes into a salsa worthy of any occasion.

I’ve been making a version of this quick and easy homemade salsa for over ten years. In fact, if you’ve been around long enough you’ll recognize this old recipe.

I took that recipe, plus a few notes from readers over the years, and created a slightly easier (if that’s even possible) and fresher version.

Best Salsa Ever

This salsa is so good that people have a really hard time believing it’s made from canned tomatoes.

All the while, I’m sitting over here smug as a bug in a rug that I didn’t have to put my big pioneer girl pants on and peel fresh tomatoes. And we all still got crazy delicious salsa out of the deal. How ’bout that.

I’ll never, ever turn my back on this epic 5-star homemade salsa recipe, but when I need fabulous, fresh-tasting salsa in a pinch AND want to delegate the making of it to my kids, this quick and easy version is where it’s at.

One Year Ago: Loaded Fresh Basil and Sweet Corn Couscous Green Salad 
Two Years Ago: Amazing Grilled Pork and Veggie Salad 
Three Years Ago: Lemon Swig Sugar Cookies with Divine Lemon Frosting {No Rolling or Cutting Out!}
Four Years Ago: Instant Pot Spaghetti 
Five Years Ago: My Go-To Brownie Recipe {One-Bowl Deep, Dark Chocolate Brownies}
Six Years Ago: Chicken Taco Salad {InstantPot, Slow Cooker, or Stovetop} 
Seven Years Ago: Baked Orange-Glazed Meatballs
Eight Years Ago: Glazed Lemon Yogurt Sheet Cake
Nine Years Ago: Sour Cream Lime Tart {Or Pie!} 
Ten Years Ago: Broiled Parmesan and Lemon Chicken 

Quick and Easy Homemade Salsa

Yield: 8 servings

Prep Time: 10 minutes mins

• ½ bunch cilantro (about 1/2 cup packed – see note)
• 1 jalapeño pepper, stem and seeds removed (leave seeds if you want more heat)
• ¼ of a medium red onion
• ½ to 1 teaspoon minced garlic (about 2-3 cloves)
• 2 cans (15-ounces each) regular or fire-roasted diced tomatoes, well-drained
• 1 teaspoon salt
• 1 teaspoon sugar (optional, but I like how it balances the flavors)
• 2 tablespoons fresh lime juice

Cook ModePrevent your screen from going dark

• Add the cilantro, jalapeño, red onion and garlic to a food processor (see note for blender). Pulse until the ingredients are finely chopped.

• Add the tomatoes, salt and lime juice. Pulse until the salsa reaches desired consistency. I tend to like the tomatoes finely chopped, but you can leave it chunkier.

• Add additional salt and lime juice to taste, if needed (important!). Serve immediately or refrigerate for up to a week. Extra liquid can be drained off before serving, if desired.

Cilantro: I don’t usually measure this exactly, I just grab half of the cilantro bunch by the leafy ends and twist off the top part, leaving most of the stems. I throw the leafy bunch into the food processor.
Red Onion: 1/4 of a medium onion equates to about a 2- or 3-inch piece of onion. Use more or less to taste.
Blender: I haven’t tried this with a blender, but I *think* it should work. The trickiest part will be chopping up the cilantro, onion, and garlic in the first step. If your blender may struggle with that step, finely chop those ingredients before adding them to the blender with the tomatoes, salt and lime juice. Then use the blender to pulse all the ingredients until desired consistency is reached. 

Course: Appetizer

Cuisine: American

Method: No-Bake

Serving: 1 serving, Calories: 19kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 438mg, Fiber: 1g, Sugar: 3g

Recipe Source: from Mel’s Kitchen Cafe (updated from this old recipe as well as from reader feedback over the years – thanks Heather J. for the inspiration to update this recipe after sending me your famous quick salsa recipe!)

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