Mexican Stuffed Sweet Potatoes

4 Servings
1 hr 15 min

I could eat Mexican food every single night. I LOVE Mexican! Unfortunately, it isn’t necessarily the healthiest with all the cheese and lard, but these Mexican stuffed sweet potatoes are a game changer! They are healthy, but still have all that rich Mexican flavor that I love! Stuffed with chicken, peppers, jalapeño, beans and Mexican spices and then topped with avocado, cheese and pickled red onions! Satisfies that Mexican craving without all the calories! Plus, they are super easy to whip up on a Taco Tuesday or any night of the week. You could even make these ahead of time and then bake them up in the oven at the time you want them.

Mexican Stuffed Sweet Potatoes
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 2 medium sweet potatoes
  • 1 chicken breast diced
  • 1 tbsp oil
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/4 tsp red pepper flakes
  • 1 can pinto beans
  • salt and pepper, to taste
  • 1/2 cup colby jack cheese, shredded
  • 1 avocado, diced
  • sprinkle of cotija cheese, for topping
  • pickled red onions, for topping

Preheat oven to 425°. Prick sweet potatoes all over with a fork and wrap in foil. Bake for 45-60 minutes until fork tender.
While sweet potatoes are baking, make the filling. Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper. Cook chicken in skillet until cooked through. Set aside on a plate.
Add a bit more oil if needed and turn down to medium. Add onions, bell pepper, jalapeño and garlic to skillet and sauté for 5-7 minutes until softened. Sprinkle in chili powder, cumin, oregano, paprika, cayenne, and red pepper flakes. Pour beans into skillet and cook until heated through. Add chicken back to skillet. Season with salt and pepper to taste. Keep warm until sweet potato is cooked.
Once sweet potatoes are done, cut in half and scoop out flesh. Add to chicken mixture. Season with salt and pepper to taste. Scoop mixture into the skin of the sweet potatoes. Sprinkle with colby jack. Bake at 350° for 10-15 minutes until chicken mixture is hot and cheese is melted. Sprinkle with cotija. Top with avocado and pickled onions. serve immediately.
Sav | Lagom Eats
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