Southwest Stuffed Sweet Potatoes

Name: Southwest Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 medium sweet potatoes; 1 tablespoon extra-virgin olive oil (, plus more for baking potatoes); ½ large red onion (, diced); 1 red bell pepper (, diced and seeds removed); ½ teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon dried oregano; 1 (15 oz.) can black beans (, drained and rinsed); 2 cups baby spinach (, roughly chopped); ½ teaspoon fine sea salt; 1 cup raw cashews ((not salted)); 1 ½ tablespoons lemon juice; 1 (4 oz.) can green chiles (with juices); ¾ teaspoon fine sea salt; 6 tablespoons water; 6 jarred jalapeno slices

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Southwest Stuffed Sweet Potatoes make an easy vegetarian dinner idea. They taste like tacos with extra nutrients in each bite!

Southwest stuffed sweet potatoes on two white plates.

Loaded with seasoned black beans and sauteed veggies, these stuffed sweet potatoes will leave you feeling full and satisfied. When you top them with the creamy sauce below, they are naturally dairy-free, but you can top them with shredded cheese if you prefer.

These sweet potatoes are hearty enough to be served as a meal, but you can also serve half of one as a side dish with your favorite cooked protein.

It also pairs perfectly with a bowl of Mexican Chicken Soup or Vegetarian Tortilla Soup.

Ingredients You’ll Need

stuffed sweet potato ingredients labeled on a white surface.

I’ve purposefully kept this recipe simple to minimize the prep work. All you need is a few simple ingredients to make a flavorful sweet potato filling.

If you have a different vegetable on hand or want to add in extra garlic and herbs, feel free! You could also add a squeeze of lime juice just before serving to brighten up the flavors.

This recipe is vegan as written, but if you want to add in ground beef or ground turkey, you can start cooking that in the pan after the onions and peppers are tender. You may want to add a little extra seasoning in that case, to account for the extra bulk.

sweet potato stuffed with black beans and topped with cashew cheese sauce.

How to Make Stuffed Sweet Potatoes

The hardest part of this recipe is simply waiting for the potatoes to bake in the oven first. To prepare baked sweet potatoes, preheat the oven to 425ºF and scrub the potatoes under running water to remove any dirt.

Dry the potatoes well, then pierce them several times with a fork or narrow knife to help them vent. Arrange them on a baking sheet lined with parchment and rub the outer sweet potato skins with olive oil.

Sweet potatoes on a lined baking sheet before and after baking.

Bake until the sweet potatoes smell very fragrant and are easily pierced with a fork, about 45 to 60 minutes at 425ºF. For the best texture, err on the side of cooking the potatoes longer, so they will have a creamy interior.

To prepare the creamy nacho cheese sauce, add the cashews, water, green chiles, lemon juice, jalapenos, and salt to a high-speed blender.

Secure the lid and blend until the sauce is silky smooth, about 60 seconds. Stop and scrape down the sides, as needed, to make sure there are no cashew pieces missed.

cashews green chiles and jalapenos blended together to make a sauce in the blender.

Set this sauce aside until you’re ready to serve. If it thickens as it sits, add a tablespoon of water and stir well to thin it out again.

When the potatoes have 10 minutes left in the oven, add the olive oil to a large skillet over medium heat. Sauté the red onion and bell pepper until softened, about 5 to 8 minutes.

red onion and bell pepper sauteed in a gray pan.

Once the veggies are tender, add in the cumin, oregano, chili powder, drained black beans, spinach, and salt. Stir well, until the spices smell fragrant and the spinach has wilted.

Carefully cut the warm sweet potatoes in half, then fluff the insides of the potato with a fork. Spoon the hot filling into each sweet potato, then drizzle with the creamy cashew sauce.

sweet potato stuffed with black bean mixture and topped with cashew sauce.

Garnish with fresh cilantro or any other toppings you love.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Store the filling and sauce separately, if you’d like to use them in other ways.

The black bean filling is an amazing topping for nachos with the leftover cheese sauce, too!

Frequently Asked Questions

Can I make this nut-free?

Yes, you can skip the cashew sauce in this recipe and top the potatoes with cheddar cheese, sour cream, or Greek yogurt for creaminess, instead. Guacamole would also be delicious on top!

Do I need to wrap sweet potatoes in foil for baking?

No, wrapping potatoes in foil will result in a soggy outer skin and it won’t make the potatoes cook any faster. Using parchment paper on the bottom of the pan will make clean-up a breeze!

Looking for more sweet potato recipes? Try my Sweet Potato Smoothie, decadent Sweet Potato Brownies, Sweet Potato Toast, or fluffy Sweet Potato Muffins.