Description

Indulge in a flavor-packed experience with these Southwest Stuffed Sweet Potatoes. Perfect for any occasion, this dish combines the natural sweetness of roasted sweet potatoes with a savory filling of shredded chicken, black beans, and corn, all seasoned to perfection. Topped with fresh avocado and vibrant cilantro, they not only look appealing but also deliver a satisfying meal that is both nutritious and customizable. Whether you’re preparing for a family dinner or searching for an easy weeknight option, these stuffed sweet potatoes will quickly become a favorite in your household. Enjoy them as is or experiment with various toppings to suit your taste!

Ingredients

Scale

4 medium-sized sweet potatoes
1 tablespoon olive oil
1 cup cooked chicken (shredded)
1 can black beans (drained and rinsed)
1 cup corn (cooked)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 cup diced tomatoes
Avocado slices
Fresh cilantro

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Instructions

Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly, dry them, and prick several times with a fork. Rub with olive oil and sprinkle with salt.
Roast the sweet potatoes on a baking sheet for 45-50 minutes until tender.
While baking, mix shredded chicken, black beans, corn, chili powder, cumin, paprika, and diced tomatoes in a bowl until well combined.
Remove sweet potatoes from the oven; let cool slightly before slicing open and fluffing the insides.
Fill each potato generously with the chicken mixture.
Top with avocado slices and chopped cilantro before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 480mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 9g
Protein: 16g
Cholesterol: 60mg