Southwestern Baked Sweet Potatoes

I have a bit of an obsession with sweet potatoes. Honestly, I’m amazed my skin hasn’t turned a bright orange from the amount I consume each week!

I just can’t get enough of them. Whether they’re roasted, boiled, or mashed, sweet potatoes are my go-to, but sometimes I find that Ben doesn’t share my enthusiasm.

So, I switch things up to keep him interested—and this Southwestern Baked Sweet Potato recipe does just the trick! It’s a perfect blend of two of my favorites: Mexican food and sweet potatoes. Simple to make and packed with flavor, it’s a great addition to your regular rotation of meals.

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Southwestern Baked Sweet Potatoes: A Perfect Blend of Flavors

This dish is a great example of how something simple can be absolutely amazing. The roasted sweet potatoes, tender and slightly caramelized, are paired with a deliciously savory filling made of sautéed vegetables, black beans, and a hit of cumin.

What makes it even better? The addition of a squeeze of lime, creamy avocado slices, and fresh cilantro on top. The whole combination is light, satisfying, and bursting with flavor.

And if you’re after a vegetarian dish, this one is perfect on its own! But it also makes an excellent side to lighter meats like chicken or fish. Either way, you can’t go wrong.

Southwestern Baked Sweet Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Serves: 2

Ingredients

For the Baked Potatoes:

2 medium/large sweet potatoes, scrubbed and dried
1 tsp olive oil (for coating the potatoes)

For the Filling:

½ red bell pepper, diced
½ white onion, diced
2 large cloves garlic, minced
1 small jalapeño, seeded and diced
1 (4 oz.) can organic green chiles
1 (15 oz.) can organic black beans, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
Salt and freshly ground black pepper to taste
1 lime, juiced

For Topping:

Fresh cilantro, chopped
2 green onions, sliced
Sliced avocado
Hot sauce (optional)

Instructions

Prepare the Sweet Potatoes:
Preheat your oven to 415°F (210°C). Scrub the sweet potatoes under cool water and pat them dry. Use a sharp knife to make several small incisions in the skin of the sweet potatoes to allow them to vent while cooking. Place the prepared sweet potatoes on an oven-safe baking dish, drizzle with olive oil, and bake for 60 minutes or until the skin is tender when pressed.
Sauté the Vegetables:
While the sweet potatoes bake, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced red pepper, onion, garlic, and jalapeño. Sauté for 5-7 minutes until the vegetables are soft. Add the green chiles, and continue to cook for another 2 minutes. Season with salt, pepper, and cumin, and then lower the heat.
Add Black Beans:
Drain and rinse the black beans in a mesh strainer until the water runs clear. Add the beans to the skillet and gently mash them with a fork, leaving some chunks for texture. Stir everything together and allow it to cook on low for another 5 minutes to blend the flavors.
Assemble the Sweet Potatoes:
Once the sweet potatoes are done, remove them from the oven and let them cool for 5-10 minutes. Use an oven mitt or towel to handle the hot potatoes. Slice off the tops of the potatoes to create a “boat” shape. Carefully scoop out most of the potato flesh, leaving enough in the skin to maintain the shape.
Mash and Mix the Filling:
Mash the scooped-out sweet potato in a bowl, and add it to the skillet with the black bean mixture. Add the juice of 1 lime and stir well to combine.
Fill the Potatoes and Serve:
Refill the potato skins with the sweet potato and black bean mixture, mounding it slightly. Top with sliced avocado, green onions, fresh cilantro, and a drizzle of hot sauce if you like a bit of heat.
Enjoy!
Serve immediately and enjoy this hearty, flavorful dish!

Notes:

For a quicker version, you can microwave the sweet potatoes instead of baking them.
These stuffed sweet potatoes are perfect for meal prep. Store leftovers in the fridge for up to 4 days.