Southwestern Stuffed Sweet Potatoes
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!
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.
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
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
PrintSouthwestern Stuffed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Oven
- Cuisine: Vegetarian
- Diet: Vegetarian
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
- 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
- Prick the sweet potatoes with a fork, 8-10 times. Place on a plate and cover with a damp paper towel.
- Microwave for 12-15 minutes or until the potatoes are soft.
- When the potatoes are done, slice them lengthwise.
- Scrape the center of the sweet potatoes with a fork and mash the sweet potato slightly.
- Top with black beans and sprinkle with cheddar cheese.
- Microwave the potatoes for 2-3 minutes or until the cheese is melted and the beans are heated through.
- Remove from the oven and top with salsa, avocado, sour cream, and cilantro. Add salt to taste, if needed.
Oven Method
- Preheat the oven to 350 degrees.
- Prick the sweet potatoes with a fork, 8-10 times and place the on a baking sheet.
- Bake for 1 hour or until the potatoes are soft.
- When the potatoes are done, slice them length-wise.
- Scrape the center of the sweet potatoes with a fork and mash the sweet potato slightly.
- Top with black beans and sprinkle with cheddar cheese.
- Bake the potatoes for 10-12 minutes or until the cheese is melted.
- Remove from the oven and top with salsa, avocado, sour cream, and cilantro. Add salt to taste, if needed.
I’m all about sweet potatoes! I’ve eaten one almost every day since the beginning of November. 🙂 I typically eat them with cinnamon and some coconut oil but I rarely make them in a ‘savory’ way. I’ll have to try this!
I’m not sure why I’ve never tried this but I’ve never eaten a sweet potato as a “traditional” baked potato before. It just makes sense. Sounds yummy. Can’t wait to try it.
These look super delicious! I have not tried sweet potatoes in forever. I need to give them another try!
These look delicious! I had never discovered sweet potatoes until I started reading blogs, but now there is no going back…I’m all about the sweet potato every time now!
I love sweet potatoes with black beans, corn and avocado! One of my faves! I also love regular baked potatoes with avocado and especially when I roast the potatoes in wedges and then dip in onion dip made with greek yogurt. So delicious. I should make that again soon, it’s been a while!
Looks very yummy! Perfect recipe for those colder days in December. I like that you have topped it with some of my favorite veggies beans and corn.
Oh yummmmm! I always have an abundance of sweet potatoes and I have no idea why. I usually just end up eating them with coconut oil, but this is WAY more exciting and super simple too.
I always forget about sweet potatoes — how can I forget about sweet potatoes? I’m loving the sound of this stuffed version. Plus, avocado cream <3
I so wanna try these! I love your first sentence by the way. An ‘abundance of sweet potatoes’ sounds like it should be a chapter in a Harry Potter book or something.
Hah! These are some magically delicious potatoes 😉
Holy yum! This sounds lovely! We have been going nutzo over our sweet potatoes this week too. We bought the biggest sweet potato ever, it filled 2 baking pans of chopped potatoes, but it was SO easy to throw into meals. This would be another I would love! YUM!
Haha don’t you love how versatile they are?!