Super Stuffed Chipotle Sweet Potatoes

Super Stuffed Chipotle Sweet Potatoes /

I’m slowly becoming a baked potato lover, but not just any baked potato lover. I still can’t get behind white baked potatoes slathered with sour cream and butter, but I could eat these mega stuffed sweet potatoes for breakfast, lunch or dinner.

Case in point, as I started writing this post, I went and polished off the leftovers I was saving for my lunch… for breakfast. I’m telling you, I have no self control sometimes.

Super Stuffed Chipotle Sweet Potatoes / Super Stuffed Chipotle Sweet Potatoes /

A good stuffed sweet potato, of course, starts with the “stuff.” I made my filling by mixing black beans with corn, cotija cheese, avocado, jalapeño and generous squeezes of lime juice. Stir it together while you wait for your sweet potatoes to roast and then assemble your potatoes with (the best part!) dollops of Sir Kensington’s Chipotle Mayonnaise.

If you’re thinking “why mayonnaise?,” hear me out… this chipotle mayonnaise is not just any mayo. It’s become my absolute favorite “sauce” to dip sweet potato fries into. So, as expected, a dollop scooped onto these potatoes is perfection.

Super Stuffed Chipotle Sweet Potatoes /

I’m a huge a fan of Sir Kensington’s condiments (remember these veggie burgers?) Their ketchups, mustards and mayonnaise are so delicious and are made from non-GMO ingredients. Find them at Whole Foods or on their website (get free shipping with the coupon code “chipotle” at checkout).

Super Stuffed Chipotle Sweet Potatoes /

Happy stuffing!

4.9 from 7 reviews
Super Stuffed Chipotle Sweet Potatoes
Serves: serves 4
  • 2 large or 4 small sweet potatoes
  • ¼ cup diced red onion
  • 1 small garlic clove, minced
  • ½ cup raw fresh corn kernels
  • 1 cup cooked black beans, drained and rinsed
  • 2 teaspoons diced jalapeño
  • 3 radishes, thinly sliced
  • ½ cup thinly sliced red cabbage
  • ¼ cup crumbled cotija cheese
  • ½ small avocado, diced
  • ½ cup chopped cilantro
  • juice of 1 lime, plus extra lime slices for serving
  • extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • ¼ cup toasted pepitas
  • Sir Kensington’s Chipotle Mayonnaise, for serving
  1. Preheat the oven to 400°F and line a baking dish with parchment paper. Use a fork to pierce a few holes into the sweet potatoes and roast them for 35 to 45 minutes, or until the skin is golden brown and the potatoes are fork-tender.
  2. Meanwhile, in a large bowl, mix together the onion, garlic, corn, black beans, jalapeño, radishes, red cabbage, cotija cheese, avocado, cilantro, lime juice, a drizzle of olive oil and a few generous pinches of salt and pepper. Taste and adjust seasonings, chill until ready use.
  3. Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half to serve four. Top each with toasted pepitas and a scoop of chipotle mayonnaise. Serve with the extra lime slices.

Love & Lemons readers will receive free shipping on Use the coupon code “chipotle” at checkout.

This post is sponsored by Sir Kensington’s. Thank you for supporting the sponsors that keep us cooking!

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Synnøve from on said:

    This looks so good!

  2. Katrina from on said:

    Pure, hearty, deliciousness right here! These potatoes are jam-packed with goodness, friend! I love that mayo too..yum!

    • jeanine from on said:

      this would be a great taco filling actually!

      • Aaron from on said:

        I agree!

  3. Oh my goodness you make stuffed potatoes look so attractive!! Whenever I make stuffed sweet potatoes they look like a hot mess! Teach me your wayys!!!

    • jeanine from on said:

      Ha, thanks :)

  4. I’ve never been a baked potato fan myself but sub in sweet potato and fill it with this Mexican black bean mixture and I am a convert! I make Mexican rice and sweet potato bowls with all these components but I’ll have to try stuffing the sweet potato next time. Thanks for the inspiration!

  5. annie from on said:

    I love how simple this is, yet rewarding all the same. And you can really go two ways with the recipe. If you wanted something lighter, just skip the potato and enjoy that delicious filling all on its own. Pinning right now.

    • jeanine from on said:

      Yep, I had to keep myself from eating the filling as a “salad” while I was waiting for the potatoes… (and that big fat potato was definitely more than 1 serving, just by the way!)

  6. Allyson from on said:

    Those baked sweet potatoes look phenomenal. I think when they’re filled with that much goodness, it’s more than okay to eat your lunch for breakfast.

    • jeanine from on said:

      thanks Allyson!

  7. gabriella from on said:

    Whoa! These look delightful. Can’t wait to give them a try!


  8. Kristina from on said:

    A good stuffed, sweet potato is always a good idea, the stuffing here sounds delicious on it’s own. So fresh.

  9. Kelley from on said:

    Sounds so good for a simple weeknight dinner! I love sweet potato fries with chipotle ketchup, so this is right up my alley.

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  11. Meaghan from on said:

    Looks so good! I don’t really eat sweet potatoes, so I’ll try this recipe with regular potatoes! :) Thanks for sharing! x

  12. Gemma from on said:

    Yummm! So delicious! This looks so so good, I’m a sucker for sweet potatoes and if they are stuffed with such scrumptious combination even better! :-)
    Love the pictures too, so bright and beautiful!

  13. Mika on said:

    Wow! This recipe is amazing and I love the chipotle mayo. This was Sunday dinner and lunch the last two days. :)

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  15. Josephine from on said:

    Looks delicious! I have never tried to stuff sweet potato. I will have to try it! Thanks

  16. Beth on said:

    Made this tonight, and it was a quick and incredibly satisfying dinner! Instead of the mayo, I subbed Greek yogurt mixed with Chipotle sauce! Thanks so much! :)

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  26. Aaron from on said:

    This was amazing! Thanks for the great recipe!

  27. Annisa Crawford on said:

    Hey! Wow, these were SO yummy. Made them last night, but subbed pinto beans for black beans (highly reactive for me) and used goat cheese instead of cojita. Super delicious. My 3 boys gobbled them up. Chipotle mayo, how did I not know about you (love)? Love your blog, keep up the great work!

    • jeanine from on said:

      Hi Annisa,

      Yay, so glad everyone loved them! Ha, yea I’m pretty obsessed with Chipotle mayo too :)

  28. Gavin from on said:

    These look awesome, I’m always after ways to supercharge sweet potatoes, they’re our default midweek dinner when we don’t know what to do.

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  30. Eija on said:

    I just found your wonderful blog, and was eager to try out this receipe, so I made these last night, and these were so good!! Even my 8-year old commented how good this was. I did substitute cotija cheese with feta, because I couldn’t find it and I really don’t know what cotija cheese tastes like – but feta went well with the it.

    • Hi Eija – I’m so glad your family liked these so much! thanks for sharing!

  31. Hi Jeanine,

    I love anything chipotle! I will make this over the weekend :) Did you use dry beans and cook them–I was just going to open a can. Awesome pictures!

  32. Gene Cox from on said:

    I don’t think that I could eat sweet potatoes for breakfast, but other times, yes.
    This recipe was so unusual, and being a sweet potato lover, had to try it.
    It was pretty good.

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