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Mexican Stuffed Sweet Potatoes

Mexican stuffed sweet potatoes are baked until tender, then filled with seasoned black beans, corn, and salsa. Melted Monterey Jack and fresh toppings finish each potato with creamy, savory, and bright flavors.
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Prep Time 15 minutes
Cook Time 59 minutes
Total Time 1 hour 14 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Bake the sweet potatoes
  • 4 sweet potatoes medium, about 8 ounces each, scrubbed and dried
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
Make the filling
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels thawed if frozen
  • 0.5 cup salsa
Toppings
  • 1 cup Monterey Jack cheese shredded
  • 0.5 cup sour cream
  • 1 avocado diced
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Prick the sweet potatoes all over with a fork.
  4. Rub the sweet potatoes with 1 tablespoon olive oil and 1/4 teaspoon salt.
  5. Arrange the sweet potatoes on the baking sheet.
  6. Bake for 45–60 minutes, until a knife slides easily into the centers.
Make the filling
  1. While the potatoes bake, heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, and cumin and cook for 30 seconds, until fragrant.
  4. Add the black beans, corn, salsa, and remaining 3/4 teaspoon salt; cook for 4–5 minutes, stirring, until heated through.
Stuff and finish
  1. Cut a deep lengthwise slit in each potato and gently fluff the flesh with a fork.
  2. Spoon the filling evenly into the potatoes and sprinkle with the Monterey Jack.
  3. Return the baking sheet to the oven and bake for 5–8 minutes, until the cheese is melted.
  4. Top each potato with sour cream, avocado, and cilantro, and serve with lime wedges.

Notes

For the best texture, add the toppings just before serving. Refrigerate leftovers for up to 4 days; freeze the potatoes without the fresh toppings for up to 2 months. For a dairy-free option, use dairy-free cheese and sour cream.