Mexican Stuffed Sweet Potatoes — Stuffed sweet potatoes make a healthy meal that’s easy, ready in 15 minutes, satisfying, and doesn’t taste like health food!
Stuffed Savory Sweet Potatoes
Healthy meals that are fast, easy, and don’t taste like health food are my kind of meals. And this is right up my alley for warm, hearty, vegan, gluten-free comfort food.
After spending the day in the kitchen fussing over stacks of cookies and slices of cake, the last thing I ever do for dinner is create a fussy one.
I could live on squash, steamed Brussels sprouts, and spoonfuls of Honey Roasted Butterscotch White Chocolate Peanut Butter, but for my family’s sake, I try to get a bit more creative.
These cheesy black bean stuffed sweet potatoes are a great way to spruce things up, but in a very low-key and easy way. They’re ready from start to finish in 15 minutes, and they’re a family favorite.
The soft sweet potato flesh, the crispy skin, the chunky texture of the filling, and the melted cheese, contrasted with the smooth avocado crema, provide so many textures in every bite.
Between the protein in the beans and cheese, the healthy fats in the avo, the fiber from the corn, beans, potato, and avocado, the potatoes are very hearty and will keep you full for hours. No meat necessary.
If you have no idea what to make for dinner, but know you don’t have much time to do it in, yet don’t want to break your caloric or financial budget with takeout or delivery, here you go.
What’s in the Mexican Stuffed Sweet Potatoes?
To make the stuffed savory sweet potatoes, you’ll need:
- Sweet potato
- Corn and bean salsa
- Shredded cheese
- Avocado
- Sour cream
- Lime juice
- Salt
- Fresh cilantro
How to Make Mexican Stuffed Sweet Potatoes
The recipe is written for one sweet potato, but if you need more, double, quadruple, etc.
Begin by microwaving one sweet potato for about 7 to 10 minutes, depending on the size. You could roast the potato in the oven for about 45 minutes, but I don’t want to run my oven that long for just one potato, and I don’t find the micro compromises the taste or texture.
I stuffed the potato with Trader Joe’s Cowboy Caviar Salsa. If you don’t have a TJ’s, use a chunky, hearty, texture-laden bean and corn salsa instead. There are so many to choose from in most grocery stores.
Top with shredded cheese (or vegan cheese) and pop it under the broiler just until the cheese is bubbly.
Watch your potatoes closely so they don’t burn. Broilers are very unforgiving.
For added flavor, plant-based creaminess, and some healthy fat to help me feel full and satisfied, I made avocado crema for drizzling. It’s optional, and if you prefer plain potatoes, great.
Simply blend together avocado, sour cream, lime juice, and salt before drizzling over the potatoes. It’s creamy and cooling against the spicier salsa-stuffed potatoes, and adds so much extra flavor.
The lime juice and avocado, along with the cilantro garnish, really add a Mexican or Southwestern-inspired flair.
Can I Add Other Toppings?
Of course! Feel free to add any other Mexican-inspired toppings you’d like. Shredded lettuce, chopped tomatoes, crushed tortilla chips, and so forth would all work well.
Can This Recipe Be Prepped in Advance?
You can cook the sweet potatoes in advance and then stuff and reheat them day-of. That’d be the easiest lunch or dinner ever!
What to Serve with Mexican Stuffed Sweet Potatoes
Try serving these cheesy black bean stuffed sweet potatoes with one of the following:
- Grilled Mexican Corn
- Baked Tortilla Chips
- Mexican Zucchini, Corn & Peppers
- Veggie Rice and Beans
- Mexican Wedge Salad
Tips for Making Healthy Stuffed Sweet Potatoes
Since I usually one make 1 or 2 potatoes at a time, cooking the sweet potatoes in the microwave is great for me, but if you’re making 4 to 6 potatoes, the oven is likely a better choice.
Instead of using black bean salsa, you can also use canned blacked beans, canned or frozen corn, and hit it with a little chipotle seasoning.
However, I think prepared salsas are a big time saver, and they’re always packed with flavor.
The only caveat with the avocado crema is that it makes more than you’ll use for one sweet potato. You could use half of an avocado and half of a lime, but that’s silly to me, and I may as well just blend all of it.
After the photos were done, drizzling turned into drenching. I used about 8 times what’s shown. Not photogenic, but highly tasty.
The extra is great as a guacamole-like dip for chips. If you’re making 4 or 6 potatoes to serve a larger crowd, you won’t have any issue using it all at once.
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Mexican Stuffed Sweet Potatoes
Ingredients
Sweet Potato and Filling
- 1 medium/large sweet potato
- heaping 1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa
- salt and pepper, optional and to taste
- heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, vegan cheese
Avocado Crema
- 1 medium ripe Hass avocado, peeled and de-seeded, reserving a small portion for garnishing
- ¼ cup sour cream (or vegan sour cream
- 2 tablespoons lime juice, from about medium 1 lime
- pinch salt, to taste
- water, if necessary
- cilantro, optional for garnishing
Instructions
- Sweet Potato and Filling:
- Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don’t overcook because potato will be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2 potatoes for about 10-13 minutes. This varies by potato size and micro strength. Alternatively, roast potatoes in a 375F oven for about 45 minutes, or until fork tender and done.
- While potato is in micro, preheat oven to broiler setting.
- Remove potato from micro and slice in half lengthwise on a cutting board.
- Hollow out a center column of each half with a spoon. I don’t remove any flesh, but just redistribute it so the center column is a bit shallower to make room for the filling, and there’s more flesh built up around the edges.
- Place the halves on a non-stick baking sheet.
- Evenly divide the corn and bean salsa between each potato half.
- Optionally add salt and pepper to taste
- Evenly top each potato half with cheese.
- Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Keep a very close eye on them so they don’t burn.
- Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema.
Avocado Crema:
- In the canister of a food processor or blender (mini food processors work great here), combine most of the avocado (reserving a small portion of chunks or slices for garnishing and set it aside), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached.
- Drizzle avocado creama over potato.
- Garnish with reserved avocado and optional cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Sweet Potato Dinner Recipes:
ALL OF MY SWEET POTATO RECIPES!
Sweet Potato, Corn, & Black Bean Enchiladas — Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat!
Coconut Lime Chicken and Sweet Potato Curry — An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING!
Roasted Sweet Potato and Chickpea Buddha Bowl — A big ole round bowl full of goodness just like Buddha!! The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!
Sheet Pan Roasted Sweet Potatoes and Chicken — EASY, HEALTHY, and a great way to enjoy roasted sweet potatoes in less time!! A DELISH one-pan juicy chicken dinner that’s ready in 30 minutes with zero cleanup!!
Sweet Potato and Chickpea Coconut Curry — An EASY one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!
Mexican Sweet Potato and Black Bean Buddha Bowl – A HEALTHY and EASY alternative to a salad!! Loaded with Mexican-inspired ingredients and topped with a light lime-cumin vinaigrette! Ready in 20 minutes and perfect for MEAL PREPPING!!
Chili and Brown Sugar Spice Rub Chicken and Sweet Potatoes – An EASY sheet pan meal that’s ready in 30 minutes and loaded with layers of flavors from the spice rub – a mixture of chili powder, brown sugar, cumin, and more!!
Oh heck yes! Sweet potatoes are my go-to lunch because they are so easy to make. Everybody at work laughs because that’s all they ever see me eat. I love spicy and I love avocados…..is it lunchtime yet?
Well at least it’s healthy & predictable :)
We LOVE stuffed sweet potatoes! Such a great, healthy, easy meal. Your version looks divine. I need to make some of that avocado crema!
Ahh! This looks amazing! Anything that involves avocado and the word crema makes me giddy.
This is such a wonderful quick dinner idea (always need more of those!). Bookmarking this immediately for consumption soon ;)
Oh my goodies–be still my sweet potato loving heart. Usually I eat my sweet potatoes more on the sweet side–nope, now I have to try these!
LMK what you think!
OMG Averie!! I love everything about these. EVERY. Single. Thing! And an avocado crema? YES, with a straw. PINNED :)
I sense genuine excitement! and that’s awesome! Thank you for pinning and being excited (it’s nice when that happens on my non-dessert recipes!)
YUM!! these look soo delicious! not to mention easy and healthy! I love my sweet potatoes and this looks like a great way to switch it up :)
These are GENIUS! I am getting really tired of my plain, ol, sweet potatoes everyday for lunch…these looks soo much better and about 100x prettier! Yum!
Thanks, Taylor! And you eat them every day? Yes this will jazz things up!
This is going immediately on my ‘to make list’. Sweet potatoes are one of my favorite things ever and with the avocado crema? Yep, it’s done.
Great & LMK what you think!
I can’t wait to stuff a couple of sweet potatoes with this mixture!! These are going down in my kitchen this weekend without a doubt…and they do look hearty, filling, and totally delish. I get in such a pattern of topping sweet potatoes with cinnamon and butter (or PB or coconut butter) so I love this totally different direction. I think any leftover avocado crema will get some chipotle spice and become a southwestern salad dressing.
Thought of you the whole time I was making these b/c I know you love them and I honestly love cinnamon and butter (or PB or coconut butter) but I am trying to do a few more savory recipes and see how they go, so forced myself to think outside the box.
any leftover avocado crema will get some chipotle spice and become a southwestern salad dressing. = YES SO SMART!! It’s so good I personally can just eat it with a spoon b/c what are you really going to do with half an avo and half a lime, they don’t save well, so I just make a batch :)
These sweet potatoes look that delicious that they make me cry. No oven for 4 months! And that’s what I have to miss out on. I should really get into microwave preparation. I heard that you can make baked potatoes this way.
Yes honestly you can make this whole dish in the micro. Rather than broiling for 2 mins at the end like I do, just nuke for 1 min or so. You’re done! And yes, you can do ‘baked potatoes’ in the micro too!
Averie, my 3 year old would go nuts for these. After chocolate and peanut butter, avocado, sweet potatoes and cheese (and Mexican food) are his faves.
chocolate and peanut butter, avocado – he’s a smart kid :)
do you have my cookbook? I have a blender recipe for an avo mousse/chocolate pudding that uses those 3 things. SO GOOD!
WOW! These are like ALL of my favorite things within a single dish!!
It looks pretty simple too! Literally cannot wait to try!! I’ve gotten too used to eating sweet potatoes with peanut butter so this should make a great change! ;) Amazing photo too, so colorful.
Have a lovely week xo
Thanks, Tasha, for the photography compliments & I love my sweet pot’s with PB (or with coconut oil & cinnamon/sugar) but this is a nice diversion!
Yum! I look forward to when you do savory recipes because they are so straight forwards and easy. It is such a coincidence that I post a main meal savory recipe on my blog too. I guess it is a main meal kind of day!
I am dying over that topping it looks like confetti but for potato!
I think a big heaping of picked jalapeno peppers and a beer would go down treat with these
Stunning colours and photos Averie!
confetti but for potato is an accurate description! It’s also great on chips (or just by the spoonful!)
And I have a bunch of savory recipes to post for the next few weeks. I was in need of a changeup, and glad to hear they’re appreciated! Pickled jalapeno peppers would be great here. And I will go with a hard lemonade with this one instead of beer :)
I am obsessed with the trader joe’s corn salsa, so much so that I have never tried any of their other ones! Will have to pick up a cowboy caviar next time…
This looks amazing!
It’s REALLY good! If you already like their salsas, you will love that one! It’s got a kick to it and so much texture. Perfect really with anything!
I have to try this recipe out! Sweet potatoes are one of my favorite things ever. And all your other sweet potato recipes before winter is over. Thanks for sharing this with us!
I hope winter ends soon. Let’s hope at least :)
I don’t know why I haven’t learned yet NOT to check your site at midnight because it always makes me super hungry. Of course, your sweet recipes are your most popular, but I love the savory ones just as much. Thanks! :)
For the next couple weeks, I have a few savory recipes already lined up (already cooked and photographed). Honestly, I get so many ppl who tell me what you told me, so statistically my sweets do better, BUT…from a “I am actually making this” perspective, I think the savory ones really hold their own. Plus, I don’t have to donate yet another pan of bars to strangers when I make something like this. :)