Mexican Stuffed Sweet Potatoes

Prep Time:
5 minutes
Cook Time
5-10 minutes
Serving Size
1/2 potato
2 large sweet potatoes
1 cup low-sodium black beans, rinsed and drained
½ cup salsa of choice, plus additional for serving
Optional toppings: avocado, cilantro, chopped onion


  1. Clean sweet potatoes well under running water with a produce scrubber, pat dry.
  2. Pierce each sweet potato 5-6 times with a fork, place them on a microwave safe dish, and microwave for 5-8 minutes. You’ll know they’re done when you can easily pierce them with a fork. Set aside until cool enough to handle.
  3. Slice potatoes in half lengthwise, then carefully scoop the insides into a mixing bowl, leaving ¼ inch thick border on all sides and the bottom.
  4. Add the beans and salsa to mixing bowl, then mix to combine.
  5. Stuff the filling back into the sweet potatoes, dividing evenly among the potato halves.
  6. Serve warm with your favorite protein to make a complete meal.





Recipe modified by CHOICES Nutrition Education Program

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