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Mexican Stuffed Sweet Potatoes | I LOVE these mouthwatering #sweetpotatoes! They're hearty, filling and substantial enough for #MeatlessMondays. This #TexMex version is so flavorful & sumptuous you won't want to stop eating them. I sure didn't. Healthy, clean-eating #glutenfree #CincoDeMayo

Mexican Stuffed Sweet Potatoes

Teresa Ambra
Mexican Stuffed Sweet Potatoes is one of my favorite ways to enjoy sweet potatoes! This fabulous Tex-Mex style stuffed sweet potatoes recipe includes black beans, roasted corn, serrano pepper and cilantro. Great for Meatless Mondays or as a holiday side dish. Healthy, clean-eating, gluten free.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Course Side Dish, Veggies
Cuisine Tex-Mex
Servings 6
Calories 454 kcal

Equipment

  • 1 large roasting pan
  • 1 large skillet
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 colander
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 6 medium sweet potatoes
  • 1 cup black beans rinsed and drained
  • 1 cup corn drained
  • 1 small onion diced
  • 1/2 large red pepper diced
  • 1 small jalapeno pepper diced, or serrano pepper, diced
  • 1 tbsp. minced garlic from a jar or 6 cloves garlic, minced
  • 1 tsp. chili powder more if you want your potatoes spicy
  • 1/4-1/2 tsp. cumin more if you want your potatoes spicy
  • 8 oz. pkg. cream cheese softened
  • 1/2 cup plain Greek yogurt or sour cream (Icelandic yogurt also good)
  • 1 tsp. Salt and pepper to taste
  • 1/2 cup fresh cilantro chopped
  • 1/2 to 1 cup sharp Cheddar cheese or Habanero Jack or Monterey Jack cheese
  • 1-2 tbsp. coconut oil or avocado oil
  • 1 tsp. cilantro for garnish

Instructions
 

  • Preheat oven to 350° and bake sweet potatoes for about an hour, until soft but not overbaked.
  • Check for doneness by poking with a fork.
  • Heat a large skillet over medium high heat.
  • Add corn to the pan without oil.
  • Sprinkle with chili powder, cumin, salt and pepper.
  • Let the corn roast in the skillet for a few minutes before stirring.
  • Roast for about 10 minutes until nice and brown. (Mine only took about 5 minutes).
  • Set aside in a bowl with black beans.
  • Heat 2 tablespoons of coconut oil or avocado oil and sauté onions, peppers, and garlic. Set aside.
  • Remove sweet potatoes from the oven and let cool for a few minutes.
  • Cut sweet potatoes in half and scoop out flesh.
  • Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
  • In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using an electric mixer.
  • Carefully stir in black beans, roasted corn, sautéed onions, peppers, garlic, and cilantro into the sweet potato mix.
  • Scoop the filling into sweet potato skins.
  • Bake in 350° oven about 15-20 minutes to heat sweet potato mixture through.
  • Remove from oven.
  • Top with cheese and bake for an additional 5 minutes or so, until cheese is nice and bubbly.
  • Garnish with more cilantro if desired.

Notes

Recipe adapted from Kim's Healthy Eats.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 454kcalCarbohydrates: 78gProtein: 22gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 15mgSodium: 475mgPotassium: 1521mgFiber: 13gSugar: 15gVitamin A: 33040IUVitamin C: 29mgCalcium: 340mgIron: 4mg
Keyword black beans, cheese, corn, gluten free, side dish, sweet potatoes, Tex Mex
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