These 5 Ingredient Mexican Stuffed Sweet Potatoes are Page 1 of your “How to Eat Healthy in 2017 without Dying of Food Boredom, Blowing Your Budget, or Starving Your Entire Family.”
These southwest-inspired, black-bean-stuffed sweet potatoes are as easy, healthy, and delicious as recipes come. While I strive to make every recipe on this site reasonably simple to make and as appetizing as possible, these Mexican Stuffed Sweet Potatoes are especially appealing, even for someone who might not be used to eating a healthy diet.
Whether you are looking to start a healthy-eating routine for the first time, on a post-holiday detox, or an old pro at this whole “healthy eating” biz, these savory stuffed sweet potatoes have something to offer.
Mexican Stuffed Sweet Potatoes, let’s make the case.
Why You Should Make This Easy Recipe
- There are only 5 INGREDIENTS, most of which I’m betting you have in your pantry right now. Forget what you’ve heard—healthy cooking does not require a laundry list of ingredients or a trip to a specialty foods store.
- EASY RECIPE ALERT. You could make these Mexican Stuffed Sweet Potatoes in your sleep, while standing on one foot, and watching an episode of New Girl all at the same time.
- One and done. These Mexican Stuffed Sweet Potatoes offer servings of veggies, lean proteins, and healthy fats in one single powerhouse dish.
- Serves 1. Or 100. One of the biggest challenges to healthy eating I hear is that it’s challenging to cook healthy as a single person. With this recipe, you can bake as many or as few sweet potato boats as you need.
- They are YUMMY. No one said healthy food had to be boring.
The five-star ingredients in this Mexican Stuffed Sweet Potato recipe are salsa (¡olé!), black beans (protein!), sweet potatoes (hello, vitamin-rich, tasty vegetable), avocado (super food alert), and Phil’s Fresh Eggs, a family-owned company that I’m partnering with this year to create a series of monthly recipes.
Phil’s still raises its chickens on its original family farm and has offered cage-free eggs from humanely raised hens since 1959, way before it was the cool thing to do. Personally, I’m happy to see consumers becoming more conscious about their food sources, including eggs. I’ve also noticed the taste and quality of cage-free eggs to be outstanding—even the yolks are brighter!
Although I’ve suggested stuffing the sweet potatoes with salsa, black beans, eggs, and avocado, feel free to take this recipe beyond the five ingredients to fit your own tastes or what you have on hand. They’re great with cheese (of course), Greek yogurt (my swap for sour cream), and even sautéed spinach for an extra hit of green.
What to Serve with Stuffed Sweet Potatoes
- Salad. Grilled Corn Salad with Avocado and Tomato would be a fresh, flavorful complement to this recipe.
- Beans. Either these Instant Pot Refried Beans or Crock Pot Pinto Beans would be a tasty side.
- Pork. A little Salsa Verde Easy Slow Cooker Pulled Pork would be delicious on the side or on top of these sweet potatoes.
More Delicious Sweet Potato Recipes
- Mexican Salad
- Stuffed Sweet Potatoes with Black Beans and Quinoa
- Healthy Slow Cooker Buffalo Chicken Sweet Potatoes
These savory Mexican Stuffed Sweet Potatoes might be on Page 1 for January, but I hope that you refer to them all year long. Anytime you need an easy, healthy dinner fix, just flip right here. This recipe has you covered!
5 Ingredient Mexican Stuffed Sweet Potatoes
For the Sweet Potato Boats:
- 2 large sweet potatoes
- 1 cup low-sodium black beans rinsed and drained
- 1/2 cup prepared salsa plus additional for serving
- 4 large Phil’s Fresh Eggs
- 1-2 avocados sliced
Optional, for topping:
- Chopped fresh cilantro cheese, nonfat Greek yogurt (or sour cream)
- Preheat the oven to 400 degrees F. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.
- Slice the potatoes in half lengthwise, then carefully scoop the insides into a mixing bowl, leaving a 1/4-inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the sweet potatoes, diving evenly among the potato halves. Make a well in the center of each for the egg. To ensure even egg cooking, make sure the well is as wide (or even a bit wider) as it is deep.
- Crack one egg inside each well, then bake for 10-15 minutes, until the egg is just set (the deeper and narrower the well, the longer the eggs will take to cook; the wider the well, the faster). Serve immediately, topped with avocado and any other desired toppings.
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I am sharing this post in partnership with Phil’s Fresh Eggs. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you. To learn more about Phil’s, you can visit its company website and Facebook page.