These stuffed sweet potatoes are a wholesome, satisfying meal perfect for busy weeknights.
Packed with fiber-rich quinoa, protein from black beans, and nutrient-dense veggies, they’re both hearty and nutritious.
Topped with melty cheese and fresh garnishes, this recipe delivers balanced plant-based protein, healthy fats, and low saturated fat, making it an easy, flavorful, and versatile option for everyday cooking.
Stuffed Sweet Potatoes
Equipment
- 1 Foil-lined baking sheet
- 1 medium skillet
- 1 fork
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
Sweet Potatoes:
- 4 large or 6 medium sweet potatoes
Quinoa & Veggies:
- 1 bag Success Boil-in-Bag Tri-Color Quinoa
- 2 tsp olive oil
- ½ red onion diced
- 1 poblano pepper diced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- Kosher salt to taste
- Black pepper to taste
- ¾ cup black beans
- ¾ cup corn
- ¾ cup salsa
- Juice of ½ lime
- 1 ½ cups Mexican-style cheese blend or sharp cheddar, Colby Jack, or Monterey Jack, divided
Toppings:
- Sour cream for serving
- 1 avocado diced
- Fresh cilantro for garnish
- Chopped scallions
- 1 jalapeño sliced
- Lime juice for drizzling
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Begin by preheating your oven to 425°F (220°C). While it warms, wash the sweet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel. Using a fork, poke several holes all over each potato to allow steam to escape while baking. Place them on a foil-lined baking sheet, ensuring they are evenly spaced. Bake for 55–60 minutes, or until a fork slides in easily and the flesh is tender.
- Cook Quinoa for Filling: While the sweet potatoes bake, prepare the quinoa. Bring a medium saucepan of water to a boil and cook the Success Boil-in-Bag Tri-Color Quinoa according to package instructions. Once cooked, drain if necessary and set aside in a large mixing bowl. Fluff the quinoa with a fork to separate the grains and prevent clumping.
- Sauté Vegetables for Flavor Base: Heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the diced red onion and chopped poblano pepper to the skillet. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they are softened and fragrant. This process releases their natural sweetness and develops a rich flavor base for the filling.
- Season Vegetables for Depth: Once the onions and peppers are tender, sprinkle in 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, kosher salt, and black pepper to taste. Stir continuously for 1–2 minutes, allowing the spices to toast lightly and infuse the vegetables with aromatic flavor. Remove the skillet from heat once the spices are fully incorporated.
- Combine Quinoa, Veggies, and Cheese: Add the cooked quinoa, ¾ cup black beans, ¾ cup corn, ¾ cup salsa, and juice of half a lime to the skillet with the sautéed vegetables. Stir gently to combine. Then, fold in 1 cup of the Mexican-style cheese blend (or your preferred cheese). Return the skillet to medium heat for 2–3 minutes, just long enough for the cheese to melt and bind the filling together, creating a creamy, flavorful mixture.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are tender, carefully remove them from the oven using oven mitts. Allow them to cool slightly, then slice a slit down the center of each potato. Gently push the sides apart to create an opening. If desired, scoop out about 2 tablespoons of the potato flesh to create extra room for the filling. Set the scooped potato aside to enjoy later or use in another dish.
- Fill Sweet Potatoes with Quinoa Mixture: Spoon the warm quinoa and vegetable mixture evenly into each sweet potato, filling them generously. Press the filling lightly so it settles into the cavity of the potato. Sprinkle the remaining ½ cup of cheese over the top of each stuffed potato to create a melty, golden topping.
- Bake Stuffed Potatoes for Cheese Melt: Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes. This step allows the cheese on top to melt completely and lightly brown, adding a rich, savory flavor and a pleasing texture contrast with the soft potato.
- Add Fresh Toppings for Brightness: Remove the potatoes from the oven and let them cool for 2–3 minutes. Top each potato with a dollop of sour cream, diced avocado, freshly chopped cilantro, sliced scallions, and thinly sliced jalapeño. Drizzle with a little fresh lime juice for an extra pop of flavor. The toppings add freshness, creaminess, and a slight tang that complements the warm, savory filling.
- Serve and Enjoy Immediately: Serve the stuffed sweet potatoes while they are warm. Pair them with a simple side salad or a light soup for a complete meal. They’re perfect for meal prep too; leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to preserve their texture and flavor.
Notes
- Sweet potato sizes matter: Larger potatoes hold more filling and bake more evenly. Medium-sized potatoes work well too if you want smaller servings.
- Customize your filling: Feel free to swap black beans for chickpeas or kidney beans, and switch corn for bell peppers or zucchini for variety.
- Cheese options: Use any melty cheese you prefer. Sharp cheddar, Colby Jack, or Monterey Jack all work beautifully.
- Spice level: Adjust chili powder or jalapeño slices according to your heat preference. Mild versions are still flavorful and satisfying.
- Meal prep friendly: These stuffed sweet potatoes reheat well, making them perfect for preparing lunches or dinners ahead of time.
Chef’s Secrets: Unlock Flavorful Stuffed Potatoes
To make these stuffed sweet potatoes extra special, focus on building layers of flavor.
Sauté the onions and peppers slowly to draw out their natural sweetness, and don’t rush the spice step; gently toasting cumin, chili powder, and garlic powder with the veggies intensifies the aroma.
When combining the filling, fold the cheese in carefully and melt it just enough to bind the mixture without making it runny.
Finally, finishing with fresh garnishes—like avocado, cilantro, and lime juice—adds brightness and balances the richness of the cheese and beans.
Serving Suggestions: Perfect Pairings For Meal
These stuffed sweet potatoes are a versatile main dish.
Serve them with a crisp green salad, a side of roasted vegetables, or a light soup for a complete meal.
For a Mexican-inspired twist, pair them with a simple corn salsa or pico de gallo.
They also work wonderfully for casual family dinners or as an elegant vegetarian option for entertaining guests.
A squeeze of extra lime juice on top before serving enhances all the flavors beautifully.
Storage Tips: Keep Potatoes Fresh Longer
Leftover stuffed sweet potatoes store best in airtight containers in the refrigerator for up to three days.
To reheat, place them in a 350°F oven for 10–15 minutes, or microwave them gently, covering loosely to prevent drying out.
If you want to prep in advance, you can make the filling a day ahead and refrigerate it separately.
Then, stuff the baked potatoes just before serving, ensuring they remain warm and fresh with perfectly melted cheese.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply replace the cheese with a plant-based melty cheese alternative and use a dairy-free sour cream for topping. The dish will remain hearty, flavorful, and satisfying.
2. How do I know when sweet potatoes are done?
They are fully cooked when a fork slides easily into the center with minimal resistance. Baking times may vary depending on potato size, so check with a fork starting at 50 minutes.
3. Can I use regular white or red potatoes instead?
You can, but sweet potatoes provide natural sweetness, creaminess, and higher fiber content. If using white potatoes, consider roasting slightly longer and adjusting seasonings to taste.
4. Can I freeze stuffed sweet potatoes?
Yes, but it’s best to freeze the filling and the baked potatoes separately. Thaw and reheat in the oven for optimal texture, then combine and add toppings just before serving.
5. What variations can I try for the filling?
Experiment with different beans, grains like brown rice or farro, or roasted vegetables such as zucchini, mushrooms, or bell peppers. You can also switch the cheese blend or add a touch of smoked paprika for extra depth.
