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Mexican-Style Stuffed Sweet Potato Recipe

Mexican-Style Stuffed Sweet Potato Recipe
Mexican Stuffed Sweet Potato recipe

Packed with flavour, this sweet potato recipe uses burrito-style fillings! The black beans not only add texture, but they are filled with fibre too. With a delicious mixture of spices and a fresh salsa, this is one recipe you’ll want to make again and again. If you’re a fan of stuffing veggies, try my favourite stuffed capsicum recipe!

Mexican-Style Stuffed Sweet Potato Recipe

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins
Serves: 2
Dietary preferences: Vegetarian, Gluten-free, Nut-free


  • 2 small sweet potatoes
  • 50g brown rice
  • ¼ small brown onion, finely diced
  • ½ garlic clove, crushed
  • ½ tsp ground cumin
  • ¼ tsp dried coriander
  • ¼ tsp chilli powder
  • 120g tinned black beans, drained and rinsed
  • 2 tsp tomato paste
  • sea salt and ground black pepper, to taste
  • 40g cheddar cheese, grated
  • 50g red cabbage, shredded
  • 50g low-fat plain yoghurt


  • ½ medium green capsicum, deseeded and diced
  • 8 cherry tomatoes, quartered
  • ¼ small red onion, diced
  • lime juice, to taste
  • 1 tbsp chopped fresh coriander


1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
2. Prick the sweet potatoes a few times with a fork. Place on the lined baking tray and bake in the oven for 40-50 minutes or until tender. Set aside to cool slightly and cut in half to make room for the toppings.
3. Bring the rice and 200ml water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 20–25 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
4. Meanwhile, heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the onion and cook for 3-4 minutes or until the onion begins to soften, stirring occasionally. Add the garlic, cumin, coriander and chilli powder and cook for 1 minute or until fragrant. Add the black beans, tomato paste and 60ml water and cook for 5-8 minutes or until heated through, stirring frequently. Season with salt and pepper, if desired. Remove from the heat and set aside.
5. To make the salsa, place all the ingredients in a small bowl, season with salt and pepper and mix to combine.

6. Fill the sweet potato with the rice and bean mixture. Top with the grated cheese and return the sweet potatoes to the lined tray. Bake in the oven for a further 5-10 minutes until the cheese has melted and the filling is warm.
7. To serve, place the sweet potatoes on two serving plates. Top with the cabbage, salsa and a dollop of yoghurt. Enjoy!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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