These southwestern stuffed sweet potatoes are a fun and tasty twist on traditional loaded potatoes.
Making loaded spuds is typically an ordeal — you bake them, prep and cook the filling, fill them, top them with cheese, and bake them again. I like this recipe because it simplifies a couple of those steps so the dish comes together quickly.
Plus, these are just as delicious cold as they are hot! This is one of my go-to recipes when I don’t have a lot of time to cook during the week. Unlike white potatoes, baked sweet potatoes stay nice and soft in the fridge, and I usually bake a couple of them every Sunday for convenient weeknight eating. Having baked the potatoes in advance, this dish comes together in about 15 minutes flat — and it’s fun, tasty, and good for you, too!
You might notice that there’s no oil in these, if that kind of thing is of interest to you. Rather, they’re topped with a cool and creamy avocado-based sauce — glorified guac, if you will. Nothin’ but whole food goodness in here.
- 1 avocado, roughly chopped
- ½ c cilantro leaves and stems, roughly chopped and packed
- 3 Tbsp lime juice (~2 limes)
- 1 large garlic clove
- ½ tsp cumin
- ⅓ c cold water
- ¼ tsp salt, plus more to taste
- ground black pepper, to taste
- 2 medium sweet potatoes
- 1½ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp salt (omit or reduce if your beans or corn are salted)
- 1 c cooked black beans
- 1 c cooked corn kernels (~1 corn cob)
- ½ c grape tomatoes, thinly sliced
- Pierce sweet potatoes all over with a fork and bake at 400 degrees for 30-45 minutes (depending on size), or until soft.
- While potatoes are baking, prepare the guacamole sauce. Blend together avocado, cilantro, lime juice, garlic, cumin, and water in a blender or food processor until smooth. Refrigerate until using.
- When potatoes are done, slice each potato in half lengthwise. (Use oven mitts to keep from burning your hands!)
- Using a spoon, scoop out most of the sweet potato flesh from each half into a small bowl, leaving just enough flesh intact with the skin for the potato half to keep its shape.
- Mash removed sweet potato with spices. Stir in black beans, corn, and tomatoes.
- Scoop mixture back into potato halves and top with avocado sauce.
22 comments
Gina says:
Sep 27, 2014
Absolutely gorgeous, simple recipe. Have already gathered the ingredients to make this today. The recipe went straight into my recipe notebook–you know how you know instantly that it is a keeper. Thanks!
Becky says:
Sep 27, 2014
The colours going on are beautiful. Thanks for this 🙂
Kelly G. says:
Sep 27, 2014
I want to eat this now.
Terri says:
Sep 30, 2014
These were delicious and easy.
Renee says:
Oct 1, 2014
I just made this and it was delicious! I used store bought guacamole since I was too impatient to wait for my avocado to ripen. Loved it so much, I shared it with my neighbor and coworkers too!
Veganopoulous says:
Oct 9, 2014
ooooh freaking fantastic!!! Can’t wait to make it 😀
Kate says:
Oct 25, 2014
These look delicious, and I actually have all the ingredients in my fridge/pantry already! Score 🙂
Quinoa Apparel says:
Dec 29, 2014
I think I found what I will be eating tonight! 🙂 yum
LL says:
Jan 15, 2015
I loved that I could stop at Aldi’s on the way home to pick up all of the ingredients and made it last night. Very tasty and easy! My 2 yr old daughter ate it ‘deconstructed’ and loved helping me make the ‘green sauce’.
C. FRUITY says:
Jan 26, 2015
Thanks for this simple recipe. I like the simple stuff, where you just pop all the sauce in the blender and blend. I saved this one for later 🙂
Heather says:
Apr 21, 2015
Delicious, easy, and filling! By far one of my favorite meals! Thank you.
lea says:
Apr 21, 2015
Just made these tonight with store bought guacamole (two 100 calorie packs from walmart – I keep them in the freezer). My husband, who doesn’t like sweet potatoes OR eat beans or corn happily ate it with some basmati rice. I loved it, but added garlic salt and will add sweet onions and Sriracha sauce in the future. My husband wants black olives next time 🙂 delicious on its own though, fantastic base recipe for picky eaters!
Oh as a side note, my potatoes seemed small but even 50 min at 400 degrees was definately not enough. Ended up microwaving to finish off. Maybe my oven has issues.
claryn says:
May 25, 2015
Could be your oven, could be the size (or shape!) of your potatoes. Thanks for your tips, Lea!
Emma says:
Jun 5, 2015
I”m always on the lookout for speedy weeknight dinner and these are perfect. It’s been crazy at work these past couple of weeks so I’ve been coming home late and eating Banana and AB on rye toast, which, although tasty, is not really ideal…
Adding these to the menu.
Elisa Hernandez says:
Jun 15, 2015
I am currently at work looking for some recipes for meals tonight and there is a HUGE chance i’ll be making this one. It looks amazing and the presentation is beautiful!
Jennifer H says:
Jun 16, 2015
Beautiful, nutritious and delicious! I will be making this sometime in the week. This is also a perfect recipe for getting those meat-eaters left in your life into the vegan groove.
Kelsey says:
Feb 26, 2016
Easy and yummy! Very nutritious, too. I’ll definitely be making these again! Thanks!
Sharon says:
Jun 1, 2016
Great recipe, I will definitely be making these again, easier than the sweet potato enchiladas I usually make. Than you.
Emma says:
Oct 4, 2017
Great!
Rebecca says:
Dec 8, 2017
Sounds great!
Karen says:
Dec 19, 2017
I made this and it was wonderful, even my carnivore sister love it. 🙂
Jake says:
Dec 25, 2017
These were awesome. They were really easy to make. Definitely a new go to recipe.