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Stuffed Mexican Sweet Potatoes

These stuffed Mexican sweet potatoes are a flavor-packed way to transform simple ingredients into a bold and satisfying meal. Sweet potatoes are loaded with hearty, zesty toppings for a dish that works beautifully as a main or a standout side. Easy, healthy, and seriously delicious, this one’s a keeper!
5 from 1 vote
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Course: Main Dish
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 4
Calories: 659kcal
Author: Megan Porta

Ingredients

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • 2 cups chicken cooked and shredded
  • 2 tbsp taco seasoning
  • 1 cup mozzarella cheese shredded
  • 15 oz black beans rinsed and drained
  • 1/2 cup salsa
  • 1 avocado peeled, pitted and sliced
  • 1/4 cup sour cream

Instructions

  • Preheat the oven to 400 degrees F. Run the potatoes under cold water, scrubbing with fingers or a small brush, until clean. Poke holes all around the potatoes using a fork.
  • Rub approximately 1 tablespoon of olive oil over the entire surface of each potato and place in the center of a rimmed baking sheet. Bake in the preheated oven for 50-60 minutes, or until a knife or fork can be easily inserted into the centers.
  • While the potatoes are baking, prepare the stuffing (follow this recipe for a Mexican chicken theme or see notes below for other options).
  • Combine cooked chicken with taco seasoning. Remove the potatoes from the oven and cut down the center lengthwise. Spoon the chicken mixture into the center of the potatoes, followed by the cheese and beans. Put back in the oven for 5 minutes or until cheese has melted.
  • Top with remaining ingredients and serve immediately.

Notes

  • Turn up the heat in these taco stuffed sweet potatoes by adding cayenne pepper, black pepper or red pepper flakes to the chicken before stuffing.
  • Keep the sweet potato skins as intact as possible when baking to ensure they will hold ingredients in a stable fashion after being stuffed.
  • Make the recipe healthier by cutting the cheese used in half and replacing sour cream with Greek yogurt.

Nutrition

Calories: 659kcal | Carbohydrates: 79g | Protein: 26g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 665mg | Potassium: 1568mg | Fiber: 20g | Sugar: 12g | Vitamin A: 32732IU | Vitamin C: 12mg | Calcium: 273mg | Iron: 5mg
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