Tex-Mex Stuffed Sweet Potatoes are a delicious way to change up your usual chicken dinner without making anything complicated.
If you’ve been serving chicken with rice or potatoes on the side, this recipe gives you something a little different. Everything goes right inside a tender baked sweet potato, so each serving is a complete, hearty meal.
The chicken filling has plenty of Tex-Mex flavor with chili powder, cumin, and smoked paprika. Black beans, corn, and tomatoes make it extra satisfying, and a little melted cheddar on top is perfect with the soft, slightly sweet potato. A squeeze of fresh lime gives everything a nice finish.
You’ll need a baking sheet for the potatoes and a large skillet for the filling. The chicken cooks while the potatoes are in the oven, so you’re not spending the entire time preparing dinner.
These high protein stuffed sweet potatoes have approximately 42 grams of protein per serving based on the original nutrition estimate.
They’re great for family dinners, and the filling can be made ahead if you want to save some time during a busy week.
Why You’ll Love This Tex-Mex Stuffed Sweet Potatoes Recipe
A Complete Dinner in One Potato
You have chicken, vegetables, beans, and a hearty sweet potato all in one serving. There’s no need to prepare several different side dishes to make dinner satisfying.
A Great Change From Regular Baked Potatoes
Sweet potatoes have a natural sweetness that’s delicious with smoky, mildly spicy Tex-Mex seasonings. The combination gives you something different without needing unfamiliar ingredients.
Easy to Adjust for Different Tastes
You can add extra cheese for anyone who wants it or leave off the cilantro. A little more lime gives the filling a fresh kick. Everyone can finish their potato the way they like.
Great for Planning Ahead
The chicken mixture can be prepared ahead and refrigerated. When it’s time for dinner, you can warm the filling and serve it with freshly baked sweet potatoes. This works great for evenings when you don’t have much time to cook.
Plenty of Protein
With chicken and black beans in every serving, these stuffed sweet potatoes make a filling, high protein dinner. They’re especially handy when you want a hearty meal without relying on a large portion of meat alone.
Ingredient Substitutions
Sweet Potatoes
Regular russet potatoes work great if you prefer a less sweet base. Choose medium potatoes and bake until tender.
Olive Oil
Avocado oil is a good substitute and works great for cooking the chicken over medium-high heat.
Boneless Skinless Chicken Breasts
Boneless skinless chicken thighs are a great alternative. Cut them into small pieces and cook until they reach 165°F.
Yellow Onion
White onion works great here. Red onion is another option if that’s what you have available.
Chili Powder
Taco seasoning can replace the chili powder for a slightly different flavor. Check the salt content before adding the full amount of salt in the recipe.
Black Beans
Pinto beans are a good substitute. Drain and rinse canned pinto beans before adding them to the filling.
Frozen Corn
Drained canned corn works great if you don’t have frozen corn available.
Diced Tomatoes With Green Chilies
Use regular canned diced tomatoes and a small amount of canned green chilies. Drain them before adding them to the skillet.
Cheddar Cheese
Monterey Jack or a shredded Mexican cheese blend works great for topping the stuffed potatoes.
Fresh Cilantro
Chopped fresh parsley is an option if you don’t enjoy cilantro. It won’t have the same flavor, but it adds a little freshness.
Fresh Lime
Fresh lemon juice can work in a pinch, although lime gives the filling a more traditional Tex-Mex flavor.
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Tex-Mex Stuffed Sweet Potatoes
Equipment
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into small pieces
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup black beans drained and rinsed
- ¾ cup frozen corn thawed
- 1 cup diced tomatoes with green chilies drained
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- 1 medium fresh lime cut into wedges
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and pat them dry.
- Pierce each sweet potato several times with a fork.
- Place the sweet potatoes on the prepared baking sheet and bake for 40 to 50 minutes, until tender when pierced with a fork.
- While the potatoes bake, heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and onion. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is lightly browned and reaches an internal temperature of 165°F.
- Add the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir and cook for 1 minute.
- Add the black beans, corn, and diced tomatoes with green chilies. Stir and cook for 3 to 4 minutes, until heated through.
- Remove the skillet from the heat.
- Remove the sweet potatoes from the oven when tender.
- Carefully cut a slit lengthwise across the top of each sweet potato.
- Gently press the ends toward the center to open each potato.
- Fluff the sweet potato flesh with a fork.
- Divide the chicken mixture evenly among the 4 sweet potatoes.
- Sprinkle each stuffed sweet potato with shredded cheddar cheese.
- Return the sweet potatoes to the oven for 3 to 5 minutes, until the cheese melts.
- Remove from the oven and sprinkle with chopped cilantro.
- Serve with fresh lime wedges.
Notes
Tips and Tricks
Choose Similar Potatoes – Select sweet potatoes that are close to the same size so they finish baking around the same time. Check for Tenderness – Larger sweet potatoes may need additional baking time. A fork should slide easily into the center. Drain the Tomatoes – Remove excess liquid from the canned tomatoes so the chicken filling doesn’t become watery. Keep the Filling Warm – If the chicken finishes before the sweet potatoes, cover the skillet to help hold the heat. Adjust the Heat – Use mild diced tomatoes with green chilies for a milder dinner, or choose a hotter variety for more spice. Make Ahead – Prepare the chicken filling up to 2 days ahead and refrigerate it in an airtight container. Reheat before stuffing the potatoes.Storing and Reheating
Refrigerating – Store leftover stuffed sweet potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Freezing – The chicken filling can be frozen separately in a freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Reheating in the Oven – Place refrigerated stuffed sweet potatoes in an oven-safe dish, cover with foil, and heat at 350°F until the centers reach 165°F. Reheating in the Microwave – Place a stuffed sweet potato on a microwave-safe plate. Cover loosely and heat in short intervals until thoroughly heated to 165°F. Reheating the Filling – Warm refrigerated chicken filling in a skillet over medium heat, stirring occasionally, until it reaches 165°F.Nutrition
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