Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potato

Mexican Stuffed Sweet Potato

By: Naomi Sherman

All the familiar flavours of a Mexican salsa tucked inside a softly roasted sweet potato makes this a delicious dish for Meat Free Monday.



Prep time

Cook time




  • 4 large sweet potatoes
  • 400g tin black beans, drained & rinsed
  • 300g tin corn kernels, drained
  • 1 red capsicum, diced
  • ½ red onion, diced
  • ½ cup coriander leaves, roughly chopped
  • 1 tbsp lime juice
  • ½ tbsp olive oil
  • Salt & pepper, to taste

    To Serve (Optional)
  • Sour cream
  • Additional coriander leaves
  • Chilli flakes


  • Preheat your oven to 200ºC.
  • Prick the sweet potatoes all over with a fork and roast for approx. 1 hour, or until soft.
  • Meanwhile, combine the remaining salsa stuffing ingredients in a bowl and mix well.
  • Leave the salsa stuffing to absorb the flavours while the sweet potatoes cook.
  • Once cooked, remove the sweet potatoes from the oven and allow to cool until they can be handled.
  • Cut each potato in half and scoop out the middle. Keep the roasted sweet potato flesh to add to smoothies or to serve as a mash.
  • Place the sweet potatoes onto your serving plate and spoon the salsa into the middle.
  • Top with optional sour cream, coriander and chilli flakes, or add toppings of your choice.
  • Note: This salsa will keep in the fridge for up to one week


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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