A filling, hearty vegetarian dinner or lunch, these sassy Stuffed Sweet Potatoes are an all-in-one meatless meal that will leave everyone at the table feeling satisfied!
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Stuffed sweet potatoes, with a Tex-Mex twist.
Baked stuffed sweet potato recipes like this one (and my 5 Ingredient Mexican Stuffed Sweet Potatoes!) are an ideal strategy for knocking out every food group in a single dish.
The baked sweet potato itself serves as the tasty vehicle—in fact, I share five different ways to stuff them in my first cookbook! These super spuds, which are a rich source of fiber, vitamins and minerals like vitamin C and iron, and beta-carotene, have potential that extends well beyond a side dish.
Think of sweet potatoes as your weeknight dinner canvas, ready to be stuffed and served as the main event!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Sweet Potatoes. Try to find potatoes that are roughly the same size and shape. This helps ensure that they all finish baking at the same time.
- Quinoa. The secret way to make these stuffed sweet potatoes both healthy and filling. For tips on how to achieve the perfect quinoa, check out How to Cook Quinoa.
- More Veggies. I added onion, bell peppers, and jalapeño, which gives the dish beautiful color and a nice kick.
- Spices. My favorite southwest/taco/life spices like chili powder, cumin, and smoked paprika add subtle heat and pair perfectly with the sweetness of the potato.
- Black Beans. A flavorful, protein-rich addition to this recipe.
- Greek Yogurt. Adds protein and makes the filling rich and creamy.
- Lime Juice. For a hint of zip.
- Cheese. The gooey melty cheese on top is so scrumptious! Monterey jack, pepper jack, or cheddar cheese would work great here.
How to Make Stuffed Sweet Potatoes
Bake the Sweet Potatoes. Scrub the sweet potatoes, pat dry, and prick the outsides with a fork. Place on a baking sheet and bake at 400 degrees F until tender. Remove and set aside. (Find more tips here: How to Bake a Sweet Potato.)
Cook the Quinoa. Follow the package instructions.
Prepare the Filling. Add the vegetables and spices and cook until tender and fragrant, stirring to coat. Add the beans and quinoa. Remove from the heat, and add the yogurt, lime, and cheese.
Stuff and Bake. Make a slit in the top of the potatoes, and fluff the insides. Lay the potatoes on the baking sheet, then add the filling ingredients, sprinkling cheese over the top. Bake the stuffed sweet potatoes until the cheese is melted. ENJOY!
Recipe Variations
- Make Them Vegan. Use your favorite plain plant-based yogurt or sour cream, along with a vegan shredded cheese. Or use this Vegan Queso!
- Add More Protein. Stir in some of this Instant Pot Chicken with the black beans and quinoa.
- Use Russet Potatoes. Yep, they’ll work for this recipe too!
What to Serve With Stuffed Sweet Potatoes
You can pair your stuffed sweet potatoes with proteins and light sides that have Tex-Mex flavor.
- Protein. This Crockpot Mexican Chicken would work especially well.
- Salad. Use Grilled Corn Salad with Avocado and Tomato as a side or as a topping.
- Margarita. For a fun, refreshing addition, serve this dish with a Skinny Margarita.
More Sweet Potato Recipes
Stuffed Sweet Potatoes
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Ingredients
For the Sweet Potatoes
- 6 small sweet potatoes about 8 ounces each
- ⅓ cup quinoa or 1 cup leftover cooked quinoa
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 1 jalapeno cored, seeded, and finely chopped
- ½ teaspoon kosher salt
- 2 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons chili powder
- 1 ½ teaspoons smoked paprika
- ½ teaspoon ground cumin
- 1 (15-ounce) can low-sodium black beans rinsed and drained
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice from about 1 lime
- 1 cup shredded Monterey jack, pepper jack, or cheddar cheese divided
For Serving:
- Prepared salsa
- Diced avocado or guacamole
- Plain non-fat Greek yogurt or sour cream
- Fresh cilantro
Instructions
- Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Scrub the sweet potatoes and pat dry. Prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
- While the sweet potatoes bake and the quinoa cooks, prepare the filling. Heat the olive oil in a large, deep nonstick skillet over medium. Add the onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, about 8 minutes. Add the garlic, chili powder, smoked paprika, and cumin. Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds. Stir in the black beans and quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and 1/2 cup cheese. Taste and adjust the seasonings as desired.
- Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture (you will have about 1/2 cup filling per potato). Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven. Cook until the filling is heated through and the cheese melts, about 5 minutes. Enjoy hot, sprinkled with toppings of choice.
Notes
- TO STORE: Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in the oven at 350 degrees F on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.
Nutrition
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Hi Romanita! So glad you enjoyed the recipe! Thank you for this kind review!