These Mexican Stuffed Sweet Potatoes are such a delicious and flavor-packed vegetarian meal that’s perfect for the whole family. Sweet potatoes, roasted until caramelized and delicious, are filled with a bold and zesty mix of black beans, sweetcorn, onion, peppers, spices, and cheese, then topped with guacamole and enchilada sauce. They’re warm, comforting, and packed with protein and fiber—plus, they’re super customizable based on what you have in the pantry.
If you enjoy this recipe, try my chili bean pie, another fun Mexican-inspired recipe, or this Mexican “shepherd’s pie”. You might also like my spinach and feta stuffed potatoes or these Greek stuffed sweet potatoes. For a lower-carb option, try these Mexican-style stuffed peppers.
Make these stuffed sweet potatoes with my homemade guacamole or this gorgeous avocado lime crema.
Ingredient Notes
All exact quantities are listed in the recipe card below, but here’s a closer look at a few key ingredients and ideas for substitutions:
- Sweet Potatoes: The base of the dish. Go for medium-large ones that roast well and scoop out easily.
- Black Beans: Adds protein and heartiness. Pinto beans or kidney beans work just as well.
- Sweetcorn: Brings sweetness and texture. Use frozen or fresh if you don’t have canned.
- Red Onion & Red Pepper: These add color and a mild sweetness. You can use yellow onion or green pepper if needed.
- Cheddar Cheese: Adds richness. Feel free to sub in Monterey Jack or a Mexican cheese blend.
- Spices (Smoked Paprika, Cumin, Chili Powder, Oregano): Bring the classic Tex-Mex flavor. Adjust the heat by adding or reducing chili powder.
- Enchilada Sauce: This adds moisture and a boost of flavor. Salsa or chipotle sauce could work in a pinch.
- Sour Cream & Guacamole: For creaminess and a fresh finish. Swap for Greek yogurt or dairy-free alternatives if needed.
Variations & Substitutions
- Make it vegan: Use dairy-free cheese and vegan sour cream/guacamole.
- Make it spicy: Add diced jalapeños to the filling or hot sauce on top.
- Add grains: Stir in cooked quinoa or rice to bulk up the filling.
- Change up the toppings: Crumbled tortilla chips, pickled onions, or shredded lettuce work well.
How To Make Mexican Stuffed Sweet Potatoes
Here’s a quick overview before you dive into the full recipe card:
1. Roast the Sweet Potatoes
Rub with olive oil and roast at 200°C (390°F) for 60–90 minutes until soft. Test doneness with a knife – it should slide in easily.
2. Make the Filling
Sauté onion and red pepper, then add garlic. Stir in black beans, corn, and spices, and cook for 4-5 minutes.
3. Assemble the Filling
Scoop out the sweet potato flesh and mash it. Combine with bean mixture, sour cream, half the cheese, and most of the enchilada sauce.
4. Fill & Bake
Spoon the mixture back into the skins and top with the remaining cheese. Grill for 4-5 minutes until the cheese is melty and golden.
Drizzle with remaining enchilada sauce and a dollop of guacamole.
Top Tips \ Chef’s Notes
- Don’t skip roasting the potatoes fully: The skin needs to be crisp and the inside fluffy.
- Use the leftover potato flesh as well: It helps bind the filling and adds natural sweetness.
- Adjust the seasoning: Taste your filling before stuffing the potatoes and tweak as needed.
- Want a shortcut? Microwave the sweet potatoes first for 8-10 minutes, then finish in the oven.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 180°C (350°F) for 15–20 minutes or microwave until heated through.
These stuffed sweet potatoes can be frozen, but the texture of the sweet potato may soften more upon reheating.
FAQs
Yes, but you’ll get a different flavor – less sweetness and more of a classic baked potato base.
Definitely! Prep the filling and roast the potatoes ahead of time. Just stuff and bake when you’re ready to eat.
Yes, all ingredients are naturally gluten-free – just double-check your enchilada sauce and toppings.
Absolutely – zucchini, spinach, or mushrooms would all work well in the filling.
Mexican Stuffed Sweet Potato
These Mexican stuffed sweet potatoes are a delicious and flavor-packed vegetarian recipe perfect for the whole family. Caramelized roasted sweet potatoes are stuffed with black beans, peppers, corn, and enchilada sauce for a healthy and tasty dinner.
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
- 2 garlic cloves, minced
- 2 tbsp sour cream
- 100g cheddar cheese
- 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
Instructions
- Preheat your oven to 200C. Rub 1 tbsp of olive oil over your two sweet potatoes and roast them for 60 - 90 minutes. Slide a knife through the middle of the sweet potato to check for doneness (it should slide through easily).
- Meanwhile, make the filling. Heat the remaining oil in a pan and add the diced onion and red pepper. Saute for 5-6 minutes until softened, and then add the minced garlic and cook for another minute.
- Add the spices, drained black beans, and sweetcorn. Simmer everything for 4-5 minutes on low heat, stirring often.
- Once the potatoes are cooked, cut them in half lengthwise, scoop out the sweet potato flesh, and add it to a bowl.
- Mash the sweet potato and add the black bean mixture, sour cream, half of the cheese, and enchilada sauce (leave about 4 tbsp to top the potatoes with). Mix everything.
- Spoon the mixture back into the sweet potato skins, topping with the remaining cheese.
- Grill the potatoes for 4-5 minutes until the cheese is melted and golden.
- Top with the guacamole and the remaining warmed enchilada sauce.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 965Total Fat: 44gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 57mgSodium: 1297mgCarbohydrates: 115gFiber: 30gSugar: 20gProtein: 39g