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Stuffed Sweet Potatoes Southwestern Style

Serve these tasty and healthy sweet potatoes at your next dinner party and everyone will ask for the recipe.
Course: Appetizer, Dinner, Side Dish
Cuisine: Tex-Mex
Keyword: Vegetarian
Servings: 4 people
Calories: 215kcal
Author: SkinnyMs.


  • 4 sweet potatoes small
  • 1 teaspoon olive oil
  • 1 red onion small, diced
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup diced tomatoes canned, with juices
  • 1/2 cup black beans cooked
  • 1/2 cup corn kernels frozen, optional, here's our recipe for Easy Roasted Corn
  • 2 tablespoons cilantro fresh, chopped
  • sea salt and ground pepper to taste


  • Preheat oven to 400 degrees F.
  • Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.
  • While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.
  • To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.


Serving: 1potato | Calories: 215kcal | Carbohydrates: 43g | Protein: 8.5g | Fat: 2g | Saturated Fat: 1g | Sodium: 15mg | Fiber: 8g | Sugar: 3.5g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6