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Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes
  • Quick & Easy!
  • Gluten Free!
  • In the Eat REAL Cookbook!
Serves: 4
Ready In: 20 minutes

Why We Like It

Stuffed sweet potatoes make an excellent quick and easy meal!  In this southwest-topped version, the warm black beans and corn combine with the salsa and cool avocado to create a meal that is satisfyingly flavorful, not to mention colorful!  You can even cook your sweet potatoes in the slow cooker!

Cook the Sweet Potatoes:

  • 4 sweet potatoes

Scrub the potatoes clean and pat dry. Then use one of the cooking methods below:

Oven directions: place in a baking dish. Bake at 425 degrees for 45 minutes to one hour, or until tender.

Slow cooker directions: place in the slow cooker. Cook on low 6-8 hours or on high 3-4 hours.

Microwave directions: pierce the potatoes with a fork and cook on high for 8-10 minutes (it may take a little longer depending on your microwave).


Saute the Filling:

  • 1 Tbsp olive oil
  • 1 (15 oz) can black beans (no salt added, rinsed and drained)
  • 1 cup corn (frozen, canned, or fresh, cut off the cob, about 2 ears of corn on the cob)
  • 1/2 red onion (chopped)
  • 1/2 tsp ground cumin
  • 1/4 tsp salt (omit if canned beans contain salt)
  • 1/4 tsp black pepper (OPTIONAL)

Add oil to a large skillet over medium high heat.  Add everything else and saute for 3-5 minutes, until heated through.

Put it All Together:

  • 1 cup salsa (of your choice)
  • 1 avocado (halved, pitted and sliced)
  • 1/4 cup cheddar cheese (shredded, OPTIONAL)
  • 1/2 cup fresh cilantro (chopped, OPTIONAL)

When the sweet potatoes are done, slit them open lengthwise and fluff the insides with the fork.  Top the sweet potatoes with the filling mixture and any or all of the additional toppings.

Serve and Enjoy!

Quick Tips

If you can take advantage of in-season corn on the cob for this recipe, it makes it even better!

There are several ways to cook your corn on the cob:  wrapped in foil in the oven, on the grill, or in the microwave.  The microwave can be a quick and easy way to cook corn on the cob; just remove it from the husk, place it in a glass pan with a little water, cover with plastic wrap and peel back one corner to vent.  Cook it on high for 3-5 minutes, depending on how many you cook at one time.  Don’t be intimidated to cut it off the cob; just stand it upright in a bowl (a bundt pan works great) and using a sharp knife cut in a downward motion and cut the kernels off!

See our coaching tip for more on sweet potatoes and cooking them in the slow cooker!

Nutrition Information for one serving (one potato with all toppings except cheese)

  • Calories: 340
  • Fat: 10 g
  • Saturated Fat: 1.2 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 66 g
  • Fiber: 13 g
  • Total Sugars: 9 g
  • Added Sugars: 0 g
  • Protein: 10 g
  • Sodium: 500 mg