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Southwestern Stuffed Sweet Taters

Southwestern Stuffed Sweet Taters

Sweet potatoes stuffed with beans and veggies topped with a creamy chipotle sauce.

Serves: 4 (Serving= 1/2 stuffed sweet potato)


  • 2-10 ounce sweet potatoes
  • 1 Tablespoon light sour cream
  • 1/2 medium avocado, peeled, seeded and mashed
  • ½-1 chipotle pepper, seeded and finely diced
  • 1 teaspoon adobo sauce
  • ½ cup no salt added black beans, drained and rinsed
  • ½ cup no salt added canned corn, drained and rinsed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ½ cup diced tomato
  • 1 Tablespoon chopped fresh cilantro leaves
  • 4 teaspoons sunflower seeds



  1. Poke holes all over sweet potatoes, wrap in damp paper towels and microwave for 8-10 minutes. Flip and microwave an additional 8-10 minutes or until the potatoes are soft. Let cool before handling.
  2. In a small bowl, mix together the sour cream, avocado, chipotle pepper, and adobo sauce.
  3. Cut each potato in half and scoop out most of the flesh into a medium bowl, leaving some flesh in order for the potato to maintain structure. Add black beans, corn, cumin, chili powder, and salt to the bowl and mix well.
  4. Fill each potato half with sweet potato mixture. Top with creamy avocado chipotle sauce, tomato, cilantro and sunflower seeds.