Mexican Stuffed Sweet Potato are loaded with fiber and vitamin A, but low in fat and calories. Made with rotisserie chicken stuffed sweet potatoes makes for a fast and easy baked sweet potato recipe.
Mexican Stuffed Sweet Potato Recipe
Sweet potatoes are extremely healthy. They are loaded with fiber and vitamin A, but low in fat and calories. If you’re looking for a new way to enjoy sweet potatoes on National “Cook a Sweet Potato” Day, try this Mexican Sweet Potato recipe.
This gives you a brand new combination of flavors that you’re sure to love. This recipe is also a great way to get people who aren’t that big of fans of sweet potatoes to try them again. These flavors will make sweet potatoes into something completely different. In other words, your kids may actually like sweet potatoes for once.
Check out our other Potato Recipes:
- Slow Cooker Loaded Mashed Potatoes
- Hasselback Potatoes
- Bread Bowl Loaded Potato Soup Recipe
- Grandmas Potato Pancakes
- Air Fryer Mashed Potato Cakes
- Instant Pot Potato Salad
- Loaded Baked Potato Skins
- Air Fryer Twice Baked Potatoes
Baked Sweet Potato Ingredients
- 2 sweet potatoes
- Can of corn
- 1 can of black beans
- Medium green bell pepper, chopped
- ½ of a yellow onion, chopped
- ¾ of a rotisserie chicken, shredded
- Jar of red enchilada sauce
- Container of sour cream
- 2 squeeze bottles
- baking sheet
- parchment paper
How to make Mexican Black Bean Stuffed Sweet Potato
Start by preheating the oven to 350 degrees. Once oven is preheated, place the potato onto the baking sheet fitted with parchment paper and bake for 45-60 minutes. Wait for the potatoes to finish cooking for starting on the toppings.
Once potatoes are done, using a medium bowl, shred the rotisserie chicken. Add the corn, black beans, bell pepper, and onion. Mix everything together and set aside. Cut the potatoes in half and scoop out some of the middle part of the potato for the topping.
Scoop some of the topping into the center of the potatoes.
Using the squeeze bottles, add the red enchilada sauce to one bottle and sour cream to the other.
Drizzle the sauce and sour cream onto the potatoes and enjoy!
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Molli Vandehey-Taylor
i love sweet potatoes and am always lookingfor new ways to use them.
Judy Thomas
They look delicious! Thanks for the recipe.