Name: Mexican Stuffed Sweet Potato
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 2 sweet potatoes; 2 tbsp olive oil; 1 (400g) tinned black beans, drained and rinsed; 200g sweetcorn; 1 medium red onion, diced; 1 medium red pepper, diced; 2 garlic cloves, minced; 2 tbsp sour cream; 100g cheddar cheese, grated; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp cumin; 0.5 tsp oregano; Salt and pepper to taste; 200ml enchilada sauce; 100g guacamole

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Why You’ll Love This Recipe

If you’re craving a filling, nutritious, and flavor-packed dinner, these Mexican stuffed sweet potatoes are the perfect solution. The sweetness of the roasted potatoes pairs beautifully with the spiced black bean mixture, while the melted cheese adds a deliciously creamy finish. With a perfect balance of fiber, protein, and healthy fats, these stuffed sweet potatoes are both satisfying and nourishing. Whether you’re cooking for yourself or your family, this dish is sure to be a hit!

Ingredients

2 sweet potatoes
2 tbsp olive oil
1 (400g) tinned black beans, drained and rinsed
200g sweetcorn
1 medium red onion, diced
1 medium red pepper, diced
2 garlic cloves, minced
2 tbsp sour cream
100g cheddar cheese, grated
1 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
0.5 tsp oregano
Salt and pepper to taste
200ml enchilada sauce
100g guacamole

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 200°C (392°F). Rub 1 tablespoon of olive oil over the sweet potatoes and place them on a baking sheet. Roast for 60–90 minutes, or until the potatoes are tender and a knife slides easily through the middle.
While the potatoes are roasting, prepare the filling. Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the diced onion and red pepper, sautéing for 5-6 minutes until softened. Then, add the minced garlic and cook for an additional minute.
Stir in the smoked paprika, chili powder, cumin, oregano, salt, and pepper, followed by the black beans and sweetcorn. Let the mixture simmer for 4-5 minutes on low heat, stirring occasionally.
Once the sweet potatoes are done, cut them in half lengthwise. Carefully scoop out the sweet potato flesh and place it in a bowl.
Mash the sweet potato and add the black bean mixture, sour cream, half of the grated cheese, and 4 tablespoons of enchilada sauce. Mix everything together until well combined.
Spoon the mixture back into the sweet potato skins, then top with the remaining cheese.
Grill the stuffed potatoes in the oven for 4-5 minutes, or until the cheese is melted and golden.
Top with guacamole and the remaining warmed enchilada sauce. Serve immediately and enjoy!

Servings and Timing

Yield: 2 servings
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 40 minutes

Variations

Add Protein: For extra protein, add grilled chicken, ground beef, or even tofu to the black bean mixture.
Spicy Version: Increase the chili powder or add fresh jalapeños for more heat.
Vegan Option: Skip the sour cream and cheese, using dairy-free alternatives instead, or omit the cheese altogether for a lighter option.
Additional Veggies: Add more veggies like zucchini, spinach, or mushrooms to the filling for extra flavor and texture.

Storage/Reheating

Storage: Store leftover stuffed sweet potatoes in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven at 180°C (350°F) for about 10-15 minutes, or until heated through. Add extra enchilada sauce if needed to keep the filling moist.

FAQs

1. Can I make these stuffed sweet potatoes in advance?

Yes, you can prepare the sweet potatoes and filling in advance. Simply assemble everything and store in the fridge until you’re ready to bake them. When ready, bake for 10-15 minutes to melt the cheese and heat everything through.

2. Can I use a different type of potato?

Sweet potatoes work best for this recipe due to their natural sweetness, but you can use regular russet potatoes as an alternative if you prefer.

3. Can I add other types of beans?

Yes, you can substitute the black beans with other beans like pinto, kidney, or even refried beans, depending on your preference.

4. How do I make this recipe spicier?

To increase the heat, add more chili powder, cayenne pepper, or fresh chopped chili peppers to the filling.

5. Can I make this dish vegan?

Yes! You can substitute the cheese and sour cream with plant-based versions or leave them out for a vegan-friendly option.

6. How can I make the potatoes cook faster?

If you’re short on time, you can microwave the sweet potatoes instead. Pierce the potatoes with a fork and microwave on high for 5-7 minutes per potato, or until tender.

7. Can I freeze these stuffed sweet potatoes?

You can freeze the filled potatoes before baking. Wrap them tightly in plastic wrap or foil and freeze for up to 1 month. When ready to eat, bake directly from frozen, adding extra time to ensure they are heated through.

8. Can I substitute the sour cream with something else?

Yes, you can use Greek yogurt, vegan sour cream, or even avocado as a substitute for sour cream.

9. How do I know when the sweet potatoes are done?

The sweet potatoes are done when a knife easily slides into the center. They should be soft and tender.

10. Can I add a different type of cheese?

Yes, you can use any cheese that melts well, such as mozzarella, Monterey Jack, or even a vegan cheese option.

Conclusion

These Mexican stuffed sweet potatoes are a fantastic way to enjoy a healthy, flavorful, and satisfying dinner. The combination of caramelized sweet potatoes, savory black beans, roasted vegetables, and tangy enchilada sauce is sure to leave you craving more. Whether you’re looking for a quick weeknight meal or a delicious family dinner, this dish will not disappoint!

Mexican Stuffed Sweet Potato

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These Mexican stuffed sweet potatoes feature caramelized roasted sweet potatoes filled with a flavorful mixture of black beans, peppers, corn, and enchilada sauce, topped with melted cheese and guacamole. A perfect blend of savory, smoky, and spicy flavors.

Author: Amy
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 2 servings
Category: Main Course
Method: Roast, Grill
Cuisine: Mexican
Diet: Vegetarian

Instructions

Preheat your oven to 200°C (392°F). Rub 1 tablespoon of olive oil over the sweet potatoes and place them on a baking sheet. Roast for 60–90 minutes, or until the potatoes are tender and a knife slides easily through the middle.
While the potatoes are roasting, prepare the filling. Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the diced onion and red pepper, sautéing for 5-6 minutes until softened. Then, add the minced garlic and cook for an additional minute.
Stir in the smoked paprika, chili powder, cumin, oregano, salt, and pepper, followed by the black beans and sweetcorn. Let the mixture simmer for 4-5 minutes on low heat, stirring occasionally.
Once the sweet potatoes are done, cut them in half lengthwise. Carefully scoop out the sweet potato flesh and place it in a bowl.
Mash the sweet potato and add the black bean mixture, sour cream, half of the grated cheese, and 4 tablespoons of enchilada sauce. Mix everything together until well combined.
Spoon the mixture back into the sweet potato skins, then top with the remaining cheese.
Grill the stuffed potatoes in the oven for 4-5 minutes, or until the cheese is melted and golden.
Top with guacamole and the remaining warmed enchilada sauce. Serve immediately and enjoy!