Mexican Stuffed Sweet Potato Recipe

A Mexican Stuffed Sweet Potato becomes a hearty meal when topped with your favorite Mexican toppings.

When we go all the way, we add salsa, black beans, cheese and top it with One Avocado Guacamole. It’s a meatless meal that’s perfect for a busy weeknight.

Leave off the cheese for a vegan version. Or, add extra protein and more veggies depending upon what’s in the fridge.

Mexican Stuffed Sweet Potato on plate

It’s a dinner idea we shared after we made Crock-Pot Baked Potatoes for a party and set out an extensive topping bar. Mexican sweet potatoes were by far the most popular theme from the 20+ options.

But, don’t wait for a party to make these. You don’t have to bake, grill or slow cook your potatoes either. Cook sweet potatoes in the microwave oven.

How to Cook Sweet Potatoes in the Microwave Oven

Sweet potatoes cook very quickly in the microwave. The length of time depends upon the number of potatoes and how large they are.

Poke plenty of holes in each potato with a fork so they don’t explode and make a mess! The fork doesn’t need to penetrate more than 1/8 of an inch.

Place the potato on a microwave safe plate and cook it for 4 minutes, turning the potato over half way through. Check the potato and see if you can easily stab it with a fork. If you can, it’s done. Otherwise, cook and check in 1 minute increments until done.

Add 4 minutes to the initial cook time for each additional potato, following the same process.

Plan ahead tip: Wrap cooked potatoes in aluminum foil once they’re done to keep them warm.

If you’re short on time, but still want that crusty outside you get when sweet potatoes are grilled or baked…start cooking the potatoes in the microwave and finish them on the grill or in the oven!

Toppings for Mexican Stuffed Sweet Potato

A sweet potato is a healthy alternative to a tortilla for your favorite Tex-Mex ingredients. It’s perfect for gluten-free, Paleo, Whole 30, and so many other healthy diet plans.

A variety of Mexican toppings in small bowls

Check out our ultimate list of ingredients for your Mexican sweet potatoes. Pick and choose depending upon likes and dietary needs:

Now that’s a fully loaded and very delicious Mexican Stuffed Sweet Potato!

Mexican Sweet Potatoes Recipe with topping in bowls

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5 from 2 votes
Mexican Stuffed Sweet Potatoes on plate
Mexican Stuffed Sweet Potato Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A Mexican Stuffed Sweet Potato becomes a hearty meal when topped with your favorite Mexican toppings.

Course: Main Course
Cuisine: Mexican
Servings: 1 serving
Calories: 423 kcal
Author: Marjory
Ingredients
  • 1 sweet potato medium sized, scrubbed clean
  • 1/4 cup salsa
  • 1/2 cup black beans rinsed and drained
  • 1/4 cup Monterey Jack cheese shredded
  • 1/4 cup Guacamole
Instructions
  1. Using a fork, prick the potato about 5 times hitting different areas of the potato. 

  2. Place potato on microwave safe plate and microwave for 4 minutes, turning the potato over half way through.

  3. Potato is done when soft to touch and is easily pierced with a fork. Cook in one minute increments until done. The length of time will vary based upon the size of the potato. 

  4. Make a slit in the top of the sweet potato and gently push the ends of the potato towards the middle to make an opening in the top.

  5. Using a fork, gently fluff the inside of the potato.

  6. Mix salsa into the fluffed sweet potato flesh.

  7. Layer beans, cheese and guacamole on top. Enjoy!

Recipe Notes

Add 4 minutes to the initial cook time for an additional potato.

Nutrition Facts
Mexican Stuffed Sweet Potato Recipe
Amount Per Serving
Calories 423 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 752mg 31%
Potassium 1231mg 35%
Total Carbohydrates 57g 19%
Dietary Fiber 16g 64%
Sugars 8g
Protein 18g 36%
Vitamin A 380.2%
Vitamin C 12.9%
Calcium 40.3%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. This is a go-to in our house. It’s so easy thanks for the recipe

  2. Rosemary says:

    My daughters loved this recipe and so did I, thanks so much.

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