Mexican Stuffed Sweet Potatoes

This recipe is originally from Healthy Fitness Meals, I love using baked sweet potatoes as a base for the Mexican stuffing! The baking gives it a slightly caramelized taste. Scoop out the flesh or eat the skin, whatever floats your boat! This is a vegetarian option, but it can easily be Vegan by skipping the sour cream altogether or just use a vegan sour cream product.



  • 4 Large Sweet Potato
  • 1 Tbsp Olive Oil
  • 1 Brown or Red Onion, diced
  • 2 Garlic Cloves minced or pressed
  • 1 Red Bell Pepper, chopped
  • 2 Cups Mushrooms, chopped
  • 200g Tin Corn
  • 1 Cup Canned black beans, rinsed and drained
  • 30g Mexican Seasoning
  • 2 Tbsp Tomato Paste
  • 1 Avocado mashed (or pre-made guacamole to save time)
  • 8 Tbsp Sour Cream or vegan alternative
  • A small handful of fresh cilantro, chopped to garnish
  • sea salt and pepper, to taste


  • Preheat the oven to 200°C and line a baking tray.
  • Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet. Pierce flesh of each half with a fork 3-4 times.
  • Roast for about 45-60 minutes, or until tender and soft. Turn off oven.
  • Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes.
  • Add in mushrooms, and cook until tender, 6-7 minutes.
  • Stir in the corn, black beans, tomato paste, seasoning and cook for 2-3 more minutes.
  • Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado and a tablespoon of sour cream on top of each.
  • Garnish with fresh cilantro and enjoy!

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