Stuffed Sweet Potatoes bring all the flavor! Roasted sweet potatoes get a bold Southwestern topping and a delicious, creamy sauce.
Stuffed Sweet Potatoes
People often ask how to make meals that are filling, and budget-friendly. The answer? Beans and veggies! They’re flavorful, versatile, and easy to mix into all kinds of dishes.
Baked sweet potatoes are one of my favorites. They taste amazing and make the perfect base for all kinds of toppings.
These stuffed sweet potatoes come together in about 30 minutes and are loaded with flavor. They’re vegetarian, but you can serve them with grilled chicken or grilled steak on the side.
Ingredients
- Sweet Potatoes: Cook time depends on size. Pick similar ones so they cook evenly.
- Olive Oil: Crisps the skin and adds flavor.
Stuffed Sweet Potatoes: Southwestern Topping
- Red Onion: Soak in cold, salted water to soften or skip if you don’t like it.
- Garlic: Fresh or pre-minced—use what you have.
- Fire-Roasted Corn: Fresh, canned, or frozen all work. Heat frozen corn on the stove first.
- Black Beans: Rinse well to remove extra salt. Homemade works too!
- Jalapeño: Remove seeds for less spice or leave out if you don’t want it spicy.
- Radish: Adds crunch and a peppery bite. Slice into thin matchsticks.
- Cilantro: Adds fresh flavor. Swap for parsley if you don’t like it.
- Lime Juice: Freshly squeezed tastes best!
- Cumin: Adds warmth and flavor to the topping.
How to Make Stuffed Sweet Potatoes
Here’s a quick recipe overview (full recipe below).
- Bake the potatoes: Cut in half, place face down on a pan, and bake. No foil, no long wait—just caramelized, flavorful sweet potatoes in half the time.
- Make the topping: While they bake, mix the topping and prep the sauce. Quick and easy!
- Assemble & eat: Fluff the potatoes, add the topping, and drizzle with sauce. Finish with lime, guac, or avocado!
Chili Lime Sauce
This creamy, delicious sauce makes these Stuffed Sweet Potatoes even better!
- Mayo: Gives the sauce a rich, smooth base. Stick with real mayo for the best texture.
- Lime: Fresh juice and zest add a bright, tangy kick.
- Spices: Chili powder, cumin, and paprika bring warm, bold flavors.
- Hot Sauce: Adjust to your spice level—add a little or a lot!
Quick to mix, packed with flavor, and the perfect finishing touch!
How to Meal Prep Stuffed Sweet Potatoes
- Bake the potatoes: Cook enough for the week, let them cool, and store in separate containers. Eat within 4-5 days.
- Prep the topping & sauce: Double if needed and store separately. Keep cheese separate. Use single-serve avocado packs for easy add-ins.
- Assemble & enjoy: Reheat the sweet potato, add the topping, cheese, and sauce—ready to eat!
Quick Tip
Stuffed Sweet Potatoes Serving Size Note: This depends on sweet potato size, topping amount, and appetite.
More Vegetarian Favorites:
- Sweet Potato & Black Bean Burrito Bowls served over rice
- Vegetarian Nachos with all the best toppings!
- Vegetarian Chili Mac made in one pot
- Mexican Street Corn Pasta Salad with black beans
- Vegetarian Chili thick and loaded with veggies!
Stuffed Sweet Potatoes
Stuffed Sweet Potatoes you’ll crave! Roasted sweet potatoes loaded with bold Southwestern flavors and a delicious, creamy sauce.
Equipment
- Large sheet pan
Ingredients
Sweet Potatoes
- 4 (10 to 13-ounce) medium sweet potatoes scrubbed clean and halved lengthwise
- 3 tablespoons olive oil
- Salt and pepper
Southwestern Topping
- 1/4 cup diced red onion see note 1
- 1 teaspoon minced garlic
- 1-1/2 cups frozen corn see note 2
- 1 (15-ounce) can black beans drained and rinsed
- 1 tablespoon finely chopped jalapeño optional
- 1/2 cup matchstick-cut radish
- 1/3 cup finely chopped cilantro
- 1/4 teaspoon ground cumin
- 1 large avocado optional
- Cotija cheese optional
Chili Lime Sauce
- 1/2 cup mayo
- 2 limes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha
Instructions
Sweet Potatoes
- Bake sweet potatoes using your preferred method. Here is my favorite (quick!) way to bake sweet potatoes.
Southwestern Topping
- In a large bowl, mix all topping ingredients. Add salt and pepper to taste (I start with 1/4 tsp each). Mix, taste, and adjust as needed.
Toppings/Assembly
- Sauce: In a small bowl, mix lime zest (1/4 tsp) and juice (3 tbsp) with mayo, cumin, paprika, chili powder, and Sriracha. Add salt (1/4 tsp) and pepper (1/8 tsp). Whisk until smooth.
- Place baked sweet potatoes flesh-side up. Lightly mash the insides with a fork. Spoon on the topping, drizzle plenty of sauce, and add optional toppings (avocado and cotija). Serve immediately.
Video
Recipe Notes
Note 1: To mellow the sharp bite, soak diced onion in lightly salted cold water for 10 minutes, then drain well. Don’t like onions? Skip them!
Note 2: In a dry pan over medium heat, cook frozen corn, stirring occasionally, until thawed and lightly roasted. Let cool completely.
Storage: Store baked sweet potatoes and toppings separately. Keep sweet potatoes in an airtight container in the fridge for 4-5 days. Reheat before adding fresh toppings.
Nutrition
Serving: 1serving | Calories: 556kcal | Carbohydrates: 68g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.09g | Cholesterol: 8mg | Sodium: 249mg | Potassium: 1230mg | Fiber: 16g | Sugar: 11g | Vitamin A: 28569IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Good Work! wonderful information about sweet potatoes.
Thanks so much! 🙂
Amazing recipe. Explained very well. I was able to make sweet potatoes, everyone in my family loved it
I am so thrilled to hear this! Thanks Elizabeth! 🙂
Hello! What cheese did you use?
Just a tiny sprinkle of queso cotija; thanks for pointing that out — I will update the recipe card to include that. Sorry about that!
Hi Chelsea,
I LOVE your recipes and have passed the website on to several friends! Would it be possible to include the saturated fat content in the nutrition info? It is the biggie, along with sodium, for those of us on a heat-healthy diet?
Thanks – and keep sharing your wonderful recipes!
Smiles,
Joanie
Thanks so much Joanie 🙂 So glad to hear from you and grateful for your support! I will look into figuring out saturated fat content; right now I use a company to fill out nutrition facts, so let me work with them as see what I can do! Thanks!
that’s a nice blog i liked it very much
Nice blog, thanks for sharing such a nice blog.
Found it! Southwestern recipe for the homecoming of my relatives. Guarantee that they love this new look and fresh food in the table. Very classy food that everyone should cook.
Ahh thank you so much! Can’t wait to hear how your relatives liked it! Thanks again Kimberely!
This easy and simple southwestern recipe is exceptional. Unique in my taste and will definitely share this to my relatives and friends. This recipe is also perfect for gatherings to complete your meal course.
what a wonderful idea, and with sweet potatoes (one of my favorites) great set of ingredients too, thank you!