Stuffed Sweet Potatoes bring all the flavor! Roasted sweet potatoes get a bold Southwestern topping and a delicious, creamy sauce.
author’s note
Stop Everything and Make These Stuffed Potatoes Tonight!
After perfecting my baked sweet potato recipe, I knew I had to take things a step further and create some stuffed sweet potato recipes like this one and my taco stuffed potatoes. If you’ve never had a stuffed sweet potato, you’re truly missing out.
Sweet potatoes make the ultimate base: naturally sweet, hearty, and the perfect canvas for all kinds of toppings. The best part? They’re simple, filling, and endlessly customizable. That is exactly the kind of recipe I get most excited about because it is easy to make, packed with flavor, and versatile enough to fit whatever you are craving.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Sweet Potatoes | Choose similar sizes so they bake evenly. Try Japanese sweet potatoes for a slightly drier, chestnut-like flavor. |
| Black Beans | Pinto beans or kidney beans also work. Rinse canned beans well to reduce saltiness. |
| Fire-Roasted Corn | Use frozen (cooked) or fresh grilled corn for smoky flavor. Regular corn works too. |
| Jalapeño | Remove seeds for less spice, or swap for bell pepper if you want zero heat. |
| Cilantro & Lime | Parsley + lemon is a good alternative if you’re not a cilantro fan. |
How to Make Stuffed Sweet Potatoes
Here’s a quick recipe overview (full recipe below).
- Bake potatoes: Cut in half, brush with oil, and bake face down until tender.
- Topping: While the potatoes bake, mix beans, corn, jalapeño, onion, radish, cilantro, lime, and spices.
- Sauce: Stir together mayo, lime, chili powder, cumin, paprika, and hot sauce.
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!
Quick Tip
Stuffed Sweet Potatoes Serving Size Note: This depends on sweet potato size, topping amount, and appetite.
More Vegetarian Favorites:
Stuffed Sweet Potatoes
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 4 (10 to 13-ounce) medium sweet potatoes scrubbed clean and halved lengthwise
- 3 tablespoons olive oil
- Salt and pepper
- 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
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!