Stuffed Sweet Potatoes

5 from 2 votes

Stuffed Sweet Potatoes you’ll crave! Roasted sweet potatoes loaded with bold Southwestern flavors and a delicious, creamy sauce.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Lunch

Cuisine: American

Keyword: stuffed sweet potatoes

Servings: filled sweet potato halves

Author: Chelsea Lords

Cost: $12.46

Equipment

Large sheet pan (15" x 21")

Ingredients

Sweet Potatoes

4 (10 to 13-ounce) medium sweet potatoes scrubbed clean and halved lengthwise
3 tablespoons olive oil
Salt and pepper

Southwestern Topping

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

Chili Lime Sauce

1/2 cup mayo
2 limes
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha

US - Metric

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.

Video

Notes

Note 1: To mellow the sharp bite, soak diced onion in lightly salted cold water for 10 minutes, then drain well. Don’t like onions? Skip them!

Note 2: In a dry pan over medium heat, cook frozen corn, stirring occasionally, until thawed and lightly roasted. Let cool completely.

Storage: Store baked sweet potatoes and toppings separately. Keep sweet potatoes in an airtight container in the fridge for 4-5 days. Reheat before adding fresh toppings.

Nutrition