Southwestern Stuffed Sweet Potatoes


DINNER IS STUFFED! Ok ok, maybe more like overflowing. But hey — my taste-testers were not complaining. This right here is my new muse. Sweet potatoes. Yep. Not quite revolutionary, but still my new sweet-sweet earthy muse. SO VERSATILE. Goodness, the options are endless and such a good healthy base. I need more of this good-good in my life. Therefore, you may start seeing more of these babies in yours. 😉

This combo ^ was born out of a need.

[derp – #facepalm]

I was in neeeeed of a quick/healthy/tasty meal for friends. Which pretty much sounds like most meals I’m after these days. I was short on time and wanted to use what I already had on hand. I was craving veggies [yes you read that right] because HOLIDAYS.

NEWSFLASH — over the holidays we all probably indulged more than we should have. Lets be real (emphasis on real-istic) for a minute and agree that it’s time to get back on the ‘everything in moderation track’ — please & thank you.

Like only one serving of dinner, and one piece of chocolate, and one glass of wine.

Or just two glasses of wine.
Yeah two.
No need to set yourself up for failure. 😉

IMG_2299 IMG_2301

Southwestern Stuffed Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4


2 large sweet potatoes
1 cup rotisserie chicken, shredded
1 cup jarred salsa
1 cup shredded cheese (I used a pre-bagged Mexican blend)
1 cup frozen soybeans
1/2 cup frozen black beans
1/2 cup frozen red peppers
1/2 cup red onion, chopped
1 can corn
3 cups baby spinach
3 tsp cumin
1 tbsp red pepper
2 tbsp EVOO
salt & pepper
Additional Toppings
fruit salsa (mango or pineapple)
sour cream


  1. Preheat oven to 400 degrees.
  2. Wash and pierce potatoes, then wrap in foil.
  3. Place wrapped potatoes on oven racks and bake until tender to the touch, approx. 30 minutes.
  4. Meanwhile, in a medium sized saute pan over med-high heat - begin cooking corn, black beans, soybeans, red peppers, and onions. The frozen vegetables will create enough moisture so no oil is needed yet.
  5. Then season with 1 tbsp cumin, 1/2 tbsp red pepper, and salt & pepper to taste. Cook until vegetables begin to soften.
  6. Then add spinach one cup at a time so you don't over crowd the pan. Add EVOO with spinach and season again with salt & pepper.
  7. Reduce heat to low, stirring occasionally until all spinach has been cooked. Remove from heat and set aside.
  8. In another bowl mix shredded chicken, jarred salsa, 1 tsp of cumin, and 1/2 tbsp of red pepper.
  9. Now it's time to assemble!
  10. Remove potatoes from oven (should be cooked enough that you can squeeze sides with tongs and it leaves an imprint).
  11. Carefully (hot potato!) slice potatoes in half creating 4 potato pieces. Carefully scoop out the center (about two big spoonfuls) of sweet potato. Put the scooped out potato in with the veggie mixture. Mash and stir!
  12. Grease & line a oven-safe baking dish with foil. Place scooped out potato halves in baking dish.
  13. Season the sweet potatoes with salt & pepper before stuffing.
  14. Then assemble the stuffed potatoes by layering the veggie mixture, then rotisserie chicken, then topping with shredded cheese.
  15. Bake for 5-10 minutes or until cheese has melted & serve immediately.
  16. Top with whatever else you'd like. Highly recommend guac & fruit salsa!!

This recipe actually makes enough filling for you to use more potatoes — probably 4 potatoes or 8 halves total.

OR you can do what I did and use the leftover veggie filling for meal-prep-approved breakfasts for the week. I threw the mixture back in a pan – added some whipped eggs – and scrambled them up. Then portioned them out (about 1 1/2 cup ea.) and topped with cheese. Now they’re just waiting patiently for me to re-heat, grab – go, and devour each morning. I meannn … to enjoy like a lady, one dainty bite at a time.


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