This Southwest stuffed sweet potato recipe lets the natural flavor of the sweet potatoes shine through, but you still get some new flavors by adding Mexican-inspired ingredients.
Baking lets you batch cook a lot of potatoes at once, which is great if you’re meal prepping. If that’s not as important to you, you air fry your potatoes instead of using the oven if you want to save some time: just set your fryer to 390 degrees and cook for 30 minutes.
If you’re just cooking for yourself, you can save even more time by just cooking your potatoes in the microwave for around 5-10 minutes. Be sure to flip the potato halfway through, and you’ll know your potato is ready when it’s soft enough to squeeze.
This recipe tastes great on its own, but you can add cheddar cheese, salsa, or pepitas for some extra tang.
Southwest Stuffed Sweet Potato
A filling stuffed sweet potato flavored with Mexican-inspired ingredients.
- 4 sweet potatoes
- 1 tablespoon avocado oil
- 14.5 ounce canned black beans
- 1/4 cup chipotle mayonnaise
- 1 avocado
- 1/4 cup cilantro
- 14.5 ounce corn
Preheat Oven: to 425°F.
Line a baking sheet: with foil or use cooking spray.
Poke: the sweet potatoes with a fork or knife a few times around all sides.
Add: the sweet potatoes to the baking sheet and rub with oil. Bake for 45 mintues to 1 hour, or until the potatoes start oozing a little bit and are tender when poked with a fork. Remove from the oven and let cool a bit.
Bake: for 45 mintues to 1 hour, or until the potatoes start oozing a little bit and are tender when poked with a fork. Remove from the oven and let cool a bit.
Drain: the canned corn and black beans.
Cut: the sweet potatoes in half lengthwise and use a fork to mash the potatoes.
Top: the sweet potatoes with all the toppings. If you're meal prepping, just add the corn, beans, and chipotle mayonnaise to the sweet potato. Add the cilantro and avocado after it's been reheated, right before eating.