A good stuffed sweet potato starts with the "stuff," and this fresh corn, black bean & red cabbage filling makes these guys totally irresistible.
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.
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.
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).
Happy stuffing!
Super Stuffed Chipotle Sweet Potatoes
- 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
- 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.
- 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.
- 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 sirkensingtons.com. 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!
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!
Hi Annisa,
Yay, so glad everyone loved them! Ha, yea I’m pretty obsessed with Chipotle mayo too 🙂
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This was amazing! Thanks for the great recipe!
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! 🙂
Looks delicious! I have never tried to stuff sweet potato. I will have to try it! Thanks
Wow! This recipe is amazing and I love the chipotle mayo. This was Sunday dinner and lunch the last two days. 🙂
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!
Looks so good! I don’t really eat sweet potatoes, so I’ll try this recipe with regular potatoes! 🙂 Thanks for sharing! x
Sounds so good for a simple weeknight dinner! I love sweet potato fries with chipotle ketchup, so this is right up my alley.
A good stuffed, sweet potato is always a good idea, the stuffing here sounds delicious on it’s own. So fresh.
Whoa! These look delightful. Can’t wait to give them a try!
g.
This is one of my go-to all time fav meals!
Thanks for sharing yours.
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.
thanks Allyson!
This is fabulous. I hope you bring it over to Food on Friday. Cheers from Carole’s Chatter
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.
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!)
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!
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!!!
Ha, thanks 🙂
These look so good! They feel like a veggie taco with a sweet potato instead of a tortilla. Amazing.
this would be a great taco filling actually!
I agree!
Pure, hearty, deliciousness right here! These potatoes are jam-packed with goodness, friend! I love that mayo too..yum!
This looks so good!