Southwest Stuffed Sweet Potato

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I like to eat fresh foods whenever possible. But if I haven’t gone to the grocery store in a few days, it’s not easy. A few cans of this and that can turn into a delicious dinner. Like this stuffed sweet potato.
Baked potatoes are a fave of mine. But only when they’re actually baked, and not like, microwaved or anything. I know it’s quicker, but there’s a big difference. I’d rather just plan ahead. It’s literally hands-off time after all. Since I’m home all day, I just have to remember to put the potatoes in the oven an hour or so before I want to eat.
southwest stuffed sweet potatoes
This easy dinner comes together super fast otherwise. A can of beans, a can of diced tomatoes, and even a can of corn (or in my case a couple ears of corn I got from Imperfect Foods. You can get $80 in free groceries here if you’re interested.) Mix those with some seasonings, and fresh cilantro and lime if you’ve got it, and dinner is on the table. For real.
This is equally as delicious with a baked Russet potato to if that’s more your thing. I like both, but I’m kinda partial to the sweet potato. The spicy/sweet combo you get from the seasonings is a win in my book.
Leftover filling makes great salsa for tortilla chips. You can also stuff it into a quesadilla the next day. A quick swap for the tomatoes is to use some pre-made pico de gallo — then you can forget the cilantro and lime.
Oh, and the filling is easy because it’s not cooked, but feel free to heat it up in a skillet real quick if you prefer to eat it warm. Otherwise, there’s lots of contrast with the hot potato and cold filling.
southwest stuffed sweet potatoes

Southwest Stuffed Sweet Potato

This super easy hands off stuffed sweet potato is healthy, delicious, and perfect for a weeknight when you don’t have other plans.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 2
Calories 414 kcal



  • 2 large sweet potatoes
  • 2 tablespoons avocado oil
  • 1 can black beans drained
  • 1 can diced tomatoes use Rotel for more flavor
  • 1/2 cup corn kernels
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 small bunch cilantro chopped
  • Juice of 1 lime
  • Sea salt and fresh ground pepper to taste


  • Preheat oven to 425 degrees F.
  • Rub the potatoes with the oil and put on a baking sheet. Prick with a fork.
  • Bake for 60-90 minutes, until potatoes are tender when pierced with a knife. Let rest for 10 minutes.
  • Combine the remaining ingredients in a bowl.
  • Split the potatoes open, and stuff with the bean mixture and serve.


Storing leftovers: Leftover filling can be stored in an airtight container in the fridge for 2 days.
Variations: You can use Russet potatoes instead of sweet, and vary the filling ingredients — chickpeas work well. Use Rotel tomatoes (tomatoes with diced chilis) for an interesting variation.
Pairs well with: Honey Cilantro Lime Sauce, Rose Water Margarita


Calories: 414kcalCarbohydrates: 65gProtein: 8gFat: 16gSaturated Fat: 2gSodium: 522mgPotassium: 1343mgFiber: 11gSugar: 16gVitamin A: 32927IUVitamin C: 26mgCalcium: 185mgIron: 7mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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