Mexican Stuffed Sweet Potatoes

These Mexican stuffed sweet potatoes are the best throw-it-together dinner you’re going to find!!

Mexican Stuffed Sweet Potatoes
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Mexican stuffed sweet potatoes hit all the high points for me: they’re delicious, they’re healthy, and they’re cheap! Bonus: not complicated to make.

Essentially you take all the goodness of a taco and throw it into a baked sweet potato. What more can you ask for of a quick-healthy-easy weeknight dinner?

Mexican Stuffed Sweet Potatoes

These came about out of necessity: right before our latest move, I tried really hard to not buy too many groceries we couldn’t use up. But that means that by the end, I was cobbling together whatever I found in the back of the freezer and pantry. Makes for some weird meals.

But this was by far our favorite one! It was so good that Logan kept requesting it, even when we moved into a hotel and I had almost zero kitchen tools. It’ll definitely reappear when we’re moved into our new place in Italy!

Mexican Stuffed Sweet Potatoes

Don’t let me fool you with the “threw them together” story. They’re good, crazy good. They’ve got all the flavors you want in Mexican food, but the sweet potato adds a sweetness that works so well with the chili spices on the chicken and gives some heft to the meal – no skimping here! It’s just a bonus that you’re eating almost entirely veggies for dinner.

Mexican stuffed sweet potatoes reheat beautifully and also works for meal prep or lunch packing – stack everything except the avocado and microwave. If it’s easier, you can always scoop the cooked sweet potato out of the skin to layer in a bowl and layer from there.

Tools you’ll need: nonstick pan, cutting board and knife.

Mexican Stuffed Sweet Potatoes

Cook Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: chicken, healthy, hearty, meal prep, weeknight meal, Whole30
Servings: 2 people


  • 2 sweet potatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 cumin
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • pinch cayenne (or to taste)
  • 3 chicken thighs
  • 1 onion medium, sliced
  • 3 cloves garlic minced
  • 1 can black beans drained
  • 1.5 cups corn frozen and thawed
  • 1 avocado


  • Preheat the oven to 400°F, and poke holes in the sweet potatoes with a fork. When the oven is preheated, cook the potates for roughly an hour.
  • Check the potatoes after an hour – if they're very large, they made need more time. They're done when they pierce easily with a knife.
  • Meanwhile, cook the chicken: clean excess fat and pat try. Mix the cumin, chili powder, salt and cayenne in a small bowl and then use half of it to coat the chicken. Set the other half aside.
  • Heat 1 tbsp olive oil in a nonstick pan. When it's nearly smoking, add the chicken thighs and cook on medium high for 4 minutes. Flip to the other side and cook another 4-6 minutes. It's done when the internal temperature reaches 165°F.
  • Set the chicken aside. Add remaining oil to pan, then saute the onion for 3 minutes, until starting to brown. Add the garlic and cook another minute. Add the corn, black beans, and remaining seasoning. Cook on medium until everything is hot and onions are cooked the way you like them.
  • To serve, start with an opened sweet potato. Pile up the corn and bean mixture, add a layer of sliced chicken, and then top with sliced avocado!

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Have you made any amazing dishes while trying to use up the odds and ends in your freezer? Let me know!

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