Vegetarian Mexican Stuffed Sweet Potatoes

4.69 from 16 votes

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

Ever since having my son, I’ve realized that pregnancy and becoming a mother has changed my tastebuds.

One thing that  I can’t get enough of lately is sweet potatoes!

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

These vegetarian mexican stuffed sweet potatoes, to be specific.

Ever since making this recipe I’ve had to have it at least once a week!

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

I’m really diggin’ the flavor of sweet potato in savory dishes.

They are creamy, filling, and add a great salty sweet contrast to dinner. I just can’t get enough!

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

Crosby loves sweet potatoes too (he must get that from his mama.)

When roasting these up for dinner I’ll save him some to puree with a little coconut oil and water. So easy!

What’s your favorite way to eat sweet potatoes?

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4.69 from 16 votes

Vegetarian Mexican Stuffed Sweet Potatoes

By: Joy Shull
vegetarian mexican stuffed sweet potatoes
Prep: 5 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 15 minutes
Servings: 4 servings


  • 2 large sweet potatoes
  • 1 can black beans, drained, rinsed, and patted dry
  • ¼ cup chopped cilantro
  • Juice of 1 small lime
  • teaspoon cayenne
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 cup shredded mexican cheese


  • Preheat oven to 425
  • Rinse and scrub sweet potatoes and poke holes with a fork
  • Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender
  • Cut sweet potatoes in half long ways
  • Gently scoop out filling and place in a bowl - making sure to leave a little around the edges to keep the skins from falling apart (I used about 2 cups worth)
  • Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder
  • Stir until combined
  • Scoop filling back into the 4 halves of the sweet potatoes
  • Top each half with ¼ cup shredded mexican cheese
  • Bake at 425 for 5-10 minutes, or until cheese starts to brown
  • Serve topped with sour cream
  • Enjoy!


Serving: 1g, Calories: 295kcal, Carbohydrates: 42g, Protein: 14g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 835mg, Fiber: 10g, Sugar: 12g
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