Share This Recipe

Southwestern Stuffed Sweet Potatoes

Prep Time 1 hour
Cook Time 15 minutes


  • 4 large sweet potato, washed and dried
  • 2 tbsp olive oil, divided
  • 1 tsp salt
  • 1 15 oz can black beans, rinsed and drained
  • 1/2 cup corn
  • 1 package taco seasoning
  • 1 avocado, peeled, pitted and roughly chopped
  • 1/4 cup tomatoes, cherry; halved
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup sour cream, or full-fat Greek yogurt
  • 2 tbsp cilantro, chopped


  • Pre-heat the oven to 400 degrees and line a baking sheet with foil.
  • Use a fork to poke several holes on one side of each sweet potato. Place the potatoes on the baking sheet hole-side up.
  • Drizzle the potatoes with 1 tbsp olive oil and sprinkle with salt then bake for about 1 hour.
  • While the potatoes bake, place the beans and the corn in a bowl. Add the remaining olive oil and the taco seasoning. Toss gently until beans and corn are coated. Set aside.
  • When the sweet potatoes can be easily pierced with a fork, remove from oven and cool for 5 minutes.
  • To assemble, slice the sweet potatoes open and use a fork to mash the inside slightly.
  • Spoon beans into each potato. Add the chopped tomatoes and avocadoes, then top with cheddar, sour cream and cilantro. Serve immediately.