Southwestern Stuffed Sweet Potatoes
***This post is made in collaboration with 505 Southwestern®. All content, ideas and words are my own.***
Southwestern Stuffed Sweet Potatoes make for a quick weeknight meal. These stuffed sweet potatoes are filled with tender enchilada chicken, black beans, sweet corn and topped with things like red onion, jalapeno peppers, and guacamole.
- Fun and different
- This dish is slightly sweet, creamy, salty and spicy all in one bite!
- All of the components can easily be meal prepped ahead of time. You can even freeze and reheat later.
- Enchilada Chicken – The chicken is very easy to prepare. All you need to do is throw the chicken into a slow cooker, add salt, pepper, minced garlic and 505 Southwestern® Red Chile Enchilada Sauce. That is it! It is simple but, at the end of cook time, the chicken is super tender and packs great flavor. (And, if there are leftovers, you can use it to make enchiladas).
- Sweet Potatoes – You can either cook them in the microwave or an Instant Pot. For this recipe, I use the microwave. Cook until fork tender on the inside, slice open and they are ready to stuff.
- Corn – Depending on the season, you can use fresh or frozen sweet corn. If you use fresh, just use 2 fresh sweet corn on the cob. If frozen, use a 10 ounce bag. Either way, it will be delicious.
- Toppings – The toppings complete this dish. So have fun with it! And for the guacamole, you can use store bought, or homemade. My homemade recipe is linked below.
How To Cook Sweet Potatoes:
- Wash the potatoes, and use a fork to pierce several holes into the potatoes. Wrap them in paper towel and cook on high for 8 minutes. Set aside and allow to cool down slightly.
Alternative For The Sweet Potato:
- If you or your kids do not like sweet potatoes, just serve everything as you normally would, but put it over cauliflower rice. It tastes great as well.
Freezing For Later:
- Cook the sweet potatoes, top them with the chicken and corn mixture. Once they are cool, wrap with plastic wrap and store in a freezer bag in the freezer for up to three months. To reheat, place in a 400 degree oven and bake for 15-20 minutes, or until warmed through.
These Southwestern Stuffed Sweet Potatoes are so fun to make and even more fun to eat. So, the next time you are looking for a bright and healthy dish give this one a try.
For more 505 Southwestern® recipes, please give these a try:
- Pineapple-Mango Jalapeño Hot Wings
- Loaded Breakfast Taco Bar
- Flame Roasted Pork Green Chile
- The Best Slow Cooker Salsa Chicken
- Shredded Chicken Crunchy Tacos
- My pinch bowls are by Chrissy Teigen which I found at Target, but this similar set of Cravings 3 Stoneware Pinch Bowls can be found on Amazon. These Terracotta Pinch Bowls are from Amazon as well and are a best seller.
- This large Marble & Wood Cheese Board is from Williams Sonoma.
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Southwestern Stuffed Sweet Potatoes
- 4 medium Sweet Potatoes, washed and cooked
- 1.5-2 lb. Boneless Skinless Chicken Breasts
- 2 Garlic Cloves, minced
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
- 1 16 oz jar 505 Southwestern® Red Chile Enchilada Sauce, medium
- 1 can Black Beans, drained and rinsed
- 1 10 oz bag Frozen Sweet Corn, cooked
- 1 16 oz jar 505 Southwestern® Green Chile Salsa, medium, optional
- 1 8 oz container Guacamole, store bought or homemade (my recipe is linked below)
- Red Onion, diced
- 1 Roma Tomato, diced
- 1-2 Fresh Jalapeño Peppers, thinly sliced
- Fresh Cilantro
- Lime Wedges
- Place the chicken in the slow cooker. Season both sides of the chicken with salt and pepper. Top with garlic and enchilada sauce.
- Cover and cook on high for 4 hours, (or low for 6-8 hours), or until the chicken shreds easily with a fork. *Check for doneness around 3½ hours.*
- Shred the chicken in the slow cooker and toss with the remaining sauce until well combined.
- Pierce the potatoes with a fork. Wrap with paper towels and cook on high for ~8 minutes.
- While the potatoes cook, prep the rest of the vegetables.
- Next, cook the corn according to package directions. Add to a bowl with the beans, lightly salt and stir to combine.
- Assemble the potatoes. Slice each cooked potato in half, deep enough to stuff them. Top 4 sweet potatoes with chicken and the corn/black bean mixture. Add some onion, tomato, jalapeño slices, and cilantro.
- Serve with a lime wedge, guacamole and some salsa if desired.
- Refrigerate the leftover chicken in an airtight container for up to 5 days. (This chicken also freezes well).
- Sweet Potatoes: If they are small, start the cook time at around 5-6 minutes, and then go from there.
- Corn: Depending on the season, you can use fresh or frozen corn. If you use fresh, just use 2 fresh sweet corn on the cob.