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Mexican Stuffed Sweet Potatoes

Updated: Oct 5, 2018

This dish is quick and easy, and full of flavor. You get a mexican flavor with a hint of sweet potato. When you top these with hot sauce, Tahini and Avocado you won't believe with all the different flavors will have your mouth watering.



  • 2 small sweet potatoes

  • 1 tablespoon olive oil

  • 1/4 cup chopped red onion

  • 1/4 cup chopped red pepper

  • 1/2 cup frozen corn

  • 1/2 cup cooked quinoa

  • 1 cup canned black beans, drained and rinsed

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • Sea salt to taste

For the toppings:

  • 1/2 of an avocado, sliced or mashed

  • Tahini

  • Hot Sauce

  • Cilantro


  1. Preheat oven to 400F. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.

  2. Meanwhile, heat the oil in a large skillet. Add onion and pepper and saute until tender, about 5 minutes.

  3. Add corn, quinoa, black beans and spices and cook 2-3 more minutes.

  4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half.

Recipe created by:

Quick Meal - 2 servings

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