Super Stuffed Chipotle Sweet Potatoes

A good stuffed sweet potato starts with the "stuff," and this fresh corn, black bean & red cabbage filling makes these guys totally irresistible.

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: 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!


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Rate this recipe (after making it):  

  1. Gustavo Woltmann

    What a beautiful combination of colors! I am literally eating it with my eyes through the computer screen lol

  2. Gene Cox from

    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.

  3. 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!

    • Jeanine Donofrio

      I used black beans from a can 🙂

  4. Eija

    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.

    • Jeanine Donofrio

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

  5. Gavin from

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.