These southwestern stuffed sweet potatoes are filled with black beans, shredded cheese, and salsa for a delicious, vegetarian meal! Add diced avocado and a drizzle of sour cream to take these tasty spuds to the next level!

Southwestern Stuffed Sweet Potatoes
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I love sweet potatoes and ever since I made my sweet potato and black bean enchiladas, I’ve loved the combination of sweet potatoes and black beans. You can make these potatoes in the microwave or the oven. The microwave is much faster but either method works great. I added lots of toppings but you can customize these based on what you like and what you have in your fridge. If you like this recipe, be sure to try my sweet potato and black bean bake, too!

Ingredients & Substitutions

  • Sweet potatoes– I use two large sweet potatoes but you can use 4 small sweet potatoes. It should be roughly 2lbs of potatoes.
  • Black beans– You can either use canned black beans or my seasoned Mexican black beans. Either one works great! I recommend buying low sodium or no salt added beans, to reduce the sodium.
  • Cheese– I used sharp cheddar cheese. I prefer to buy a block of cheese and shred it, so it melts easier. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
  • Salsa- You can use any mild or medium salsa. This recipe works with red salsa or salsa verde.
  • Avocado– Diced avocado adds a delicious creaminess to these potatoes, as well as some healthy fats.
  • Sour cream– You can use sour cream or plain Greek yogurt. You can also skip it if you don’t have any.
  • Cilantro– Fresh cilantro is delicious, but you could also drizzle these sweet potatoes with my cilantro sauce for even more flavor!

How to Make Stuffed Sweet Potatoes



Prick the sweet potatoes with a fork, 8-10 times.
Microwave or bake the sweet potatoes until tender. Slice in half.
Top with cheese and black beans.
Continue microwaving or baking until the cheese is melted.
Southwestern-Stuffed-Sweet-Potato
Top with salsa, avocado, soour cream, and cilantro.

Variations & Side Dish Ideas

I love using my Mexican Black Beans in this recipe, but you could also use my Slow Cooker Black Beans. If you’re looking for a side dish idea, you could make my Mexican Brown Rice or Cilantro Lime Rice. If you don’t have any avocado, try making my cilantro sauce to add a creamy flavor. I also liked adding a drizzle of hot sauce to amplify the heat.

If you wanted to make these sweet potatoes vegan, try adding a drizzle of my vegan queso in place of the cheese and skip the sour cream.

More Sweet Potato Recipes

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stuffed sweet potatoes

Southwestern Stuffed Sweet Potatoes

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Vegetarian
  • Diet: Vegetarian
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Description

These southwestern stuffed sweet potatoes are filled with black beans, shredded cheese, and salsa for a delicious, vegetarian meal! Add diced avocado and a drizzle of sour cream to take these tasty spuds to the next level!

Ingredients

Units Scale
  • 2 large sweet potatoes (or 4 small sweet potatoes)
  • 1 15oz can black beans, drained and rinsed (or 2 cups of Mexican Black Beans)
  • 1/2 cup tomato salsa
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, diced
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

Instructions

Microwave Method

  1. Prick the sweet potatoes with a fork, 8-10 times. Place on a plate and cover with a damp paper towel.
  2. Microwave for 12-15 minutes or until the potatoes are soft.
  3. When the potatoes are done, slice them lengthwise.
  4. Scrape the center of the sweet potatoes with a fork and mash the sweet potato slightly.
  5. Top with black beans and sprinkle with cheddar cheese.
  6. Microwave the potatoes for 2-3 minutes or until the cheese is melted and the beans are heated through.
  7. Remove from the oven and top with salsa, avocado, sour cream, and cilantro. Add salt to taste, if needed.

Oven Method

  1. Preheat the oven to 350 degrees.
  2. Prick the sweet potatoes with a fork, 8-10 times and place the on a baking sheet.
  3. Bake for 1 hour or until the potatoes are soft.
  4. When the potatoes are done, slice them length-wise.
  5. Scrape the center of the sweet potatoes with a fork and mash the sweet potato slightly.
  6. Top with black beans and sprinkle with cheddar cheese.
  7. Bake the potatoes for 10-12 minutes or until the cheese is melted.
  8. Remove from the oven and top with salsa, avocado, sour cream, and cilantro. Add salt to taste, if needed.