Stuffed Sweet Potatoes
Stuffed Sweet Potatoes have become a staple in our home for their versatility, flavor, and wholesome ingredients. Whether we’re looking for a quick weeknight dinner or a nutritious side dish, these sweet potatoes never disappoint.
What I love most about them is that they’re easy to customize—you can make them vegetarian, add protein, or even load them up with cheese and bacon for extra indulgence. The natural sweetness of the potatoes pairs beautifully with savory fillings, creating a comforting yet nutritious meal that my whole family devours every time.
Plus, they’re great for meal prep. Bake the potatoes ahead of time, and then all you need to do is add the filling when you’re ready to eat!
Questions I Often Get Asked About This Recipe
Q: Can I make these sweet potatoes vegan?
A: Absolutely! Skip the cheese and use a dairy-free sour cream or cashew cream instead. Add black beans or lentils for protein.
Q: What’s the best way to cook the sweet potatoes?
A: Baking them in the oven brings out their natural sweetness, but you can also microwave them for a quicker option if you’re short on time.
Q: How do I store leftovers?
A: Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave.
Q: Can I freeze stuffed sweet potatoes?
A: Yes! Freeze them individually wrapped in plastic wrap and store in a freezer bag. Reheat in the oven at 375°F until warmed through.
Q: What fillings work best for this recipe?
A: Anything from shredded chicken and BBQ sauce to black beans, corn, and avocado works well. The possibilities are endless!
What You Need to Make Stuffed Sweet Potatoes
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling (Tex-Mex Style):
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked corn (fresh or frozen)
- 1 cup diced tomatoes (or salsa)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese (optional)
- ¼ cup chopped fresh cilantro
Optional Toppings:
- Sliced avocado
- Sour cream or Greek yogurt
- Hot sauce
- Lime wedges
How to Make Stuffed Sweet Potatoes
- Bake the Sweet Potatoes: Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, pierce them with a fork, and rub with olive oil, salt, and pepper. Place them on a baking sheet and roast for 45–50 minutes until fork-tender.
- Prepare the Filling: While the potatoes are baking, mix the black beans, corn, diced tomatoes, chili powder, and cumin in a skillet over medium heat. Cook until warmed through, about 5–7 minutes.
- Assemble the Potatoes: Slice each baked sweet potato down the middle and gently fluff the insides with a fork. Spoon the filling into each potato, packing it in generously.
- Add Cheese and Bake Again (Optional): Sprinkle shredded cheddar cheese on top and return to the oven for 5 minutes until melted.
- Garnish and Serve: Top with cilantro, avocado slices, sour cream, or any other desired toppings. Serve warm!
Tips for Perfect Stuffed Sweet Potatoes
- Quick Cooking Method: Microwave the sweet potatoes for 8–10 minutes (pierced with a fork) if you’re short on time.
- Make It Heartier: Add shredded rotisserie chicken or pulled pork for more protein.
- Customize Fillings: Swap the Tex-Mex filling for Mediterranean ingredients like spinach, feta, and hummus, or try BBQ pulled pork and coleslaw.
- Crispy Skin Trick: Rub the skins with olive oil before baking to make them crispy and flavorful.
- Meal Prep Friendly: Bake the potatoes ahead of time and store them in the fridge until ready to stuff and bake.
Reader Reviews
⭐⭐⭐⭐⭐ “These were so filling and flavorful! The sweet potatoes and Tex-Mex filling made such a delicious combination.” – Emma
⭐⭐⭐⭐⭐ “Loved how easy this was to make. I added chicken to mine, and my kids cleaned their plates!” – Sarah
⭐⭐⭐⭐⭐ “This is my new go-to meal prep recipe. I froze a few, and they reheated perfectly!” – Mike
⭐⭐⭐⭐ “I made them vegetarian and topped with avocado—so good! Definitely making these again.” – Katie
⭐⭐⭐⭐⭐ “The perfect balance of sweet and savory. I added extra hot sauce, and it was amazing!” – Laura
Printable Recipe
Stuffed Sweet Potatoes
These Stuffed Sweet Potatoes are loaded with a Tex-Mex-inspired filling of black beans, corn, and tomatoes. Topped with melted cheese and avocado, they make a hearty and healthy meal perfect for any night of the week.
Ingredients
- For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Filling (Tex-Mex Style):
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked corn (fresh or frozen)
- 1 cup diced tomatoes (or salsa)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese (optional)
- ¼ cup chopped fresh cilantro
- Optional Toppings:
- Sliced avocado
- Sour cream or Greek yogurt
- Hot sauce
- Lime wedges
Instructions
Bake the Sweet Potatoes:
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, pierce them with a fork, and rub with olive oil, salt, and pepper. Place them on a baking sheet and roast for 45–50 minutes until fork-tender.
Prepare the Filling:
- While the potatoes are baking, mix the black beans, corn, diced tomatoes, chili powder, and cumin in a skillet over medium heat. Cook until warmed through, about 5–7 minutes.
Assemble the Potatoes:
- Slice each baked sweet potato down the middle and gently fluff the insides with a fork. Spoon the filling into each potato, packing it in generously.
Add Cheese and Bake Again (Optional):
- Sprinkle shredded cheddar cheese on top and return to the oven for 5 minutes until melted.
Garnish and Serve:
- Top with cilantro, avocado slices, sour cream, or any other desired toppings. Serve warm!
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If You Enjoyed This Recipe, Please Share!
If these Stuffed Sweet Potatoes made your dinner table as happy as they made ours, I’d love for you to share the recipe! Post a picture of your creation, pin it for later, or send it to someone who loves healthy and flavorful meals. Sharing helps more people discover simple recipes like this one, and I can’t wait to see how yours turned out—don’t forget to tag me in your photos!
