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5 from 1 vote

Cheesy Mexican Stuffed Sweet Potatoes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: vegetarian main
Servings: 2 servings
Author: Susan Pridmore


  • 2 sweet potatoes
  • 2 Tbsp extra virgin olive oil
  • 1 cup cooked black beans
  • ¼ cup minced white onion
  • 2 Tbsp small diced Anaheim pepper or other mild chile
  • ¼ tsp ground allspice
  • ¼ tsp kosher salt
  • 1/8 tsp ground cayenne pepper
  • 1/8 tsp ground Pimentón Ahumado Smoked Paprika
  • juice squeezed from ½ navel orange about 2 Tbsp
  • 2/3 cup grated cheeses I used cheddar and Cojita
  • 3 Tbsp crème fraiche
  • ½ tsp chipotle peppers in adobo
  • pinch kosher salt
  • ½ tsp minced chives


  • Scrub the sweet potatoes and puncture them with a sharp knife across the top, using the line for splitting the potatoes open to fill them. Microwave to cook them. In my microwave oven, it takes about 7 minutes for 2 potatoes.
  • Warm up the oil in a heavy bottom skillet over medium heat. Add the onion and peppers, and cook until completely softened and beginning to caramelize – about 15 minutes. Add the allspice, salt, cayenne, and smoked paprika, toss to coat, and continue to cook for another 10 minutes. Add the beans, and orange juice. The orange juice will loosen any bits that have cooked onto the bottom of the skillet – be sure to scrape them up. They’re full of flavor!
  • Split the cooked sweet potatoes open. Put a little cheese into the bottoms of the sweet potatoes, and pile the bean mixture on top. Top each stuffed potato with the rest of the grated cheese and microwave for 1 minute to melt it.
  • Stir together the crème fraiche and chipotle pepper in adobo with a pinch of salt. Put a dollop on top and sprinkle a light dusting of chives over everything.