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Take your sweet potatoes to the next level. These simple Mexican Stuffed Sweet Potatoes are an easy weeknight meal that is full of beans and veggies! A great vegetarian recipe full of flavor and a healthy dinner for the whole family!

Sweet potatoes stuffed with veggies and spices on wood cutting board.
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Winner, Winner, Mexican Stuffed Sweet Potatoes for dinner!

It’s just about official! Fall is finally here! Crunchy leaves, warm lattes and the smell of anything pumpkin baking in the oven are here to stay!

Dinners tend to make a big change as we move into cooler evenings. Soups and chilis become the norm and I am ever so excited about it. The other thing that makes me happy is anything sweet potato. This Ground Turkey Sweet Potato Skillet is a good one!

Adding sweet potatoes to soups, chilis, smoothies and more become an almost daily thing for me in the fall. Tonight’s dinner, however, pretty much takes the cake for me when it comes to sweet potatoes.

Tonight, I decided that the only thing better than a baked sweet potato is a stuffed baked sweet potato. The combination of sweet potatoes with spices like cumin and chili powder are as perfect as peanut butter and jelly. It just makes sense. So be ready for a lot of it!

Sweet Potatoes Are always better Stuffed

These Mexican Stuffed Sweet Potatoes take your average potato and turn it up ten notches. This is an easy one dish meal that can be made in advance as well. With a simple modification, it can easily be made vegan by omitting the cheese or adding a dairy free cheese.

You can add ground meat or chicken to the mix if you would like as well. I love to use leftover rotisserie or shredded chicken in just before serving.

These are very hearty and filling and perfect to warm you up. Top these with avocado, cilantro, greek yogurt and more. A little squeeze of lime juice will also add some fun to the mix. Like it hot? Toss some more crushed red pepper or some hot sauce if you prefer.

Mexican stuffed sweet potatoes with sour cream and jalapeno on top.

So take your average sweet potato and jazz it up a bit for dinner tonight. Turn dinner into a real fiesta for everyone!

Are these Mexican Stuffed Sweet Potatoes vegan?

If you hold the cheese, then yes! These are easily made to accommodate anyone who needs to keep it dairy free or vegan in general. You could add a vegan cheese if desired or top with some avocado to give them a bit more heartiness.

What do I need to make these Mexican Stuffed Sweet Potatoes?

  1. Sweet Potatoes
  2. Black Beans
  3. Spinach
  4. Corn
  5. Diced Tomatoes
  6. Diced Chiles
  7. Lime juice
  8. Spices: cumin, chilli powder, garlic powder

I typically have all of these in the fridge or pantry so this is typically a great recipe for when I need to “throw” dinner together on a whim. I also find it versatile enough to change up a little something every now and then to make it feel fresh and new.

How to Serve these Mexican Stuffed Sweet Potatoes:

  • I prefer them with lots of cheese, and avocado. My favorite no fuss way to dig in.
  • Cilantro. Always cilantro.
  • Top these with a bit of guacamole and take it up a notch. Or serve this Spicy Mongo Guacamole on the side with some chips.
  • Speaking of chips, crush some up over top of your stuffed sweet potato for some extra crunch.
  • Love extra heat? Mix in some siracha or hot sauce when prepping the “stuffing” for these sweet potatoes and then top with jalapeños.  Talk about caliente!

Looking for more ways to add some sweet potatoes in your life? Well look no further, I have got some goodies for you!

Check out more here!

stuffed sweet potatoes on board.


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5 from 20 votes

Mexican Stuffed Sweet Potatoes

Take your sweet potatoes to the next level. These simple Mexican Stuffed Sweet Potatoes are an easy weeknight meal that is full of beans and veggies!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4


  • 4 sweet potatoes
  • 2 cups baby spinach
  • 1 can or two cups black beans
  • 3/4 cup corn
  • 1/4 cup diced chiles
  • 1/2 cup diced tomates
  • Juice of 1/2 lime
  • 1/2 T chili powder
  • 1/2 T cumin
  • 1 tsp garlic powder
  • 1/8 tsp crushed red pepper, more to taste
  • Sea Salt and cracked pepper to taste
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  • Preheat oven to 400°F.
  • Poke sweet potatoes with a a fork several times.
  • Bake sweet potatoes for about 45-55 minutes or until soft.
  • About 15 minutes before sweet potatoes are done, heat a skillet to medium heat.Heat a tsp of olive oil. Sauté spinach until wilted. Add the tomatoes, chiles and corn and heat for about 2-3 minutes.
  • Add black beans, lime juice and spices and lower to low heat.
  • Stir and allow to simmer for about 10 minutes.
  • When sweet potatoes are out of the oven,cut sweet potatoes in half and mash the inside. (You can remove all of the flesh and mash together but that seems like more work than necessary to me!)
  • Place the open sweet potatoes on a baking sheet and evenly distribute the bean mixture over the potatoes.
  • Broil for about 6-8 minutes or until edges of the potatoes are crisp. Remove from the oven and garnish to your liking.
Did you enjoy this recipe? Have a question?Leave a comment below!

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Recipe Rating


  1. Liz says:

    5 stars
    Sign me up! Looks amazing!

    1. Lorie says:

      You get!

  2. georgie says:

    5 stars
    these are gorgeous! beautiful pictures and the dish looks so fresh and healthy!

    1. Lorie says:

      Awww thanks Georgie!

  3. Dominique | Perchance to Cook says:

    These are such a good idea!! It’s like tacos in stuffed potato form and I love it!! I’m all about the sweet potatoes too so I’m definitely going to be trying this!!

    1. Lorie says:

      Yes, exactly! Enjoy Dominique!

  4. Meme says:

    5 stars
    I am pretty sure this is the only way I will be eating sweet potatoes from now on! This meal is so filling and delicious!

    1. Lorie says:

      Yay! Can’t go wrong with that!

  5. Lindsey says:

    5 stars
    Love stuffed sweet potatoes, such an easy meal!

    1. Lorie says:

      The easier the better in my opinion!

  6. Gloria says:

    5 stars
    We happen to love MEXICAN food…and sweet potatoes. This looks like the perfect weeknight dinner. I know the family would love these. This is a great recipe to make extras…leftovers would be nice too.

    1. Lorie says:

      Leftovers are always a big win! Thanks Gloria!

  7. Cathleen @ A Taste of Madness says:

    5 stars
    I haven’t had a stuffed sweet potato in so long!!
    I am also super excited about soups and chili. No crunchy leaves around here yet, but so excited for it! 😉

    1. Lorie says:

      Yes, chili season is the very best!

  8. Dawn says:

    5 stars
    I could totally make a meal out of these along. Usually I don’t find jalapeno peppers too spicy, but had some this past weekend and, whoa, super spicy! Though, I do love that heat! Gotta get these on the menu soon cause hubby would love ’em too 🙂

    1. Lorie says:

      Yes! They are a hit with my hubby so that’s always a win!

  9. Julie @ Running in a Skirt says:

    5 stars
    I have all these ingredients in my pantry fridge! Totally making this for lunch. How tasty!

    1. Lorie says:

      Yay!!! Isn’t that always the best?! Enjoy!

  10. Yolanda says:

    5 stars
    I’m always looking for new ways to eat sweet potatoes and I love Mexican flavours. How did I not think of this before?! Lately, I’ve actually been trying to make new recipes for during the week and this is perfect (and easy)! Unfortunately, my family doesn’t like sweet pots so I will make them baked Yukon Golds and use the same Mexican flavours. I’ll keep all the sweet potatoes for myself!! Thanks for the yummy post!

    1. Lorie says:

      Any potato will surely do!! I love the combo of the sweet potato and the spices for sure. But more sweet potatoes for you is not a prob in my opinion!!!