Southwestern Stuffed Sweet Potatoes

Last night I made a recipe that I found off a blog I follow, Pennies on a Platter, that turned out so well.  The husband really liked it which is always good after spending over an hour in the kitchen 🙂 Recipe here

Southwestern Stuffed Sweet Potatoes (modified version)


  • 3 medium sweet potatoes
  • Chicken, cooked and diced into small pieces
  • 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
  • Salt, to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano (optional)
  • 1 Tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup cilantro, chopped
  • 1 ounce cream cheese (light or regular)
  • 1/4 cup sour cream (light or regular), plus more for serving
  • Jalapenos (the pre-sliced are fine just dice them up)
  • 3/4 cup shredded Mexican Cheese (or other preferred flavor)

Preheat the oven to 350 degrees F. Line the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.

While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
In a small skillet, cook the chicken to your preference.  I used Tyson pre-cooked cut strips that were super easy and already had good flavor.

Wipe the skillet clean and heat the Tablespoon of olive oil. Add the onions and cook until just tender.  Add the corn, black beans, and cilantro to the onion mixture. Gently stir to evenly mix.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, into a large mixing bowl, leaving the skins intact. (Try leaving a thin layer of potato to help the skin hold together.)

Set aside half of the sweet potato flesh in a seperate bowl.  Add the cream cheese, sour cream, jalapenos, and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, half of the cheese, black beans and cilantro mix.

Preheat the broiler. Fill each potato skin with the mashed potato mixture*, sprinkle each potato with leftover cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream.

*Note: Any leftover filling can be saved and used later to whip up a few delicious quesadillas or nachos.

Also, I did not use the leftover sweet potatoes, but if you don’t want to waste them put some butter and brown sugar on them and pretend its Thanksgiving.

Leave a Reply

Your email address will not be published. Required fields are marked *