Name: Southwest Stuffed Sweet Potatoes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 small/medium sweet potatoes; 1 cob corn; 1 teaspoon olive oil; ½ teaspoon sea salt; ½ cup hummus (see notes); ¼ cup black beans; ¼ cup diced cherry tomatoes; A sprinkle of diced red onion and cilantro; ½ lime

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Hearty and flavorful southwest-stuffed sweet potatoes are an easy vegetarian main or side dish. Delicious grilled sweet potatoes act as the vessel for a layer of hummus and all the fixings. They go great with anything you’re grilling, and they take just 30 minutes to make!

Southwest Stuffed Sweet Potatoes on a platter on the dinner table

My love for sweet potatoes runs deep, and these southwestern stuffed sweet potatoes are one of my favorite ways to serve them. They’re soft and sweet with a little char from the grill, then loaded up with bold, Mexican-inspired flavors that make every bite exciting.

I’ll grill them alongside corn on the cob for an easy vegetarian meal, or serve them as a summer side with a meaty main; either way, they’re always a hit and never last long.

Ingredients notes

Sweet potatoes make a great canvas for an easy weeknight dinner. You only need a few other ingredients to whip up these southwest stuffed sweet potatoes!

Sweet potatoes: we use medium sweet potatoes because they’re a good size for stuffing, plus they don’t take too long to cook.
Corn on the cob: use corn on the cob if it’s in season, otherwise frozen sweet corn works great.

You’ll also need olive oil, sea salt, hummus, black beans, cherry tomatoes, red onion, fresh cilantro, and fresh lime.

Southwest Stuffed Sweet Potatoes on a serving platter

A close up of a Southwest Stuffed Sweet Potato on a dinner plate

Variations to try

These southwest sweet potatoes are really versatile so you can have fun with the toppings and add whatever you love!

Make them cheesy with some grated cheddar cheese, monterey jack cheese, or a dairy-free cheese alternative.
Make them spicy with some sliced jalapeños, pickled jalapeños, hot sauce, or salsa.
Make them fully loaded with other toppings like black olives, red bell pepper, green onions, avocado (or guacamole), pickled red onions, or finely sliced cabbage.
Make them extra saucy and serve them with some a drizzle of our creamy avocado sauce or fish taco sauce!

What to serve with southwest stuffed sweet potatoes

A southwest stuffed sweet potato has all the components of a complete meal, but it also makes a great side dish with whatever you’re grilling (and a margarita, of course). We love them with our grilled chicken breast, marinated Mexican chicken, or even juicy grilled pork chops!

Southwest Stuffed Sweet Potatoes Recipe

Prep: 20

Cook: 10

Total: 30

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Hearty and flavorful southwest stuffed sweet potatoes are an easy vegetarian meal or side dish. Delicious grilled sweet potatoes act as the vessel for a layer of hummus and all the fixings. They go great with anything you're grilling, and they take just 30 minutes to make!

Ingredients

Instructions

Place the sweet potatoes in a medium-sized pot and fill it with water. Bring the pot to a boil over high heat then reduce the heat and simmer the sweet potatoes for 10-12 minutes, or until they are just soft. Do not let them overcook or they will be watery.
4 small/medium sweet potatoes
Remove the sweet potatoes from the pot and when they are cool enough to handle, cut them in half lengthwise. Once they've stopped steaming, drizzle them with the oil and sprinkle with the sea salt.
1 teaspoon olive oil, ½ teaspoon sea salt
Preheat your grill to medium-high – see notes. Place the sweet potatoes on the grill, cut side down. Pop the corn on the BBQ, too. Grill both for 10 minutes, turning the corn a few times (but not the sweet potatoes) until they both have grill marks on them.
1 cob corn
Remove the corn and sweet potatoes from the BBQ. When the corn is cool enough to handle, cut off the kernels. Divide the hummus between the grilled sweet potato halves and top with the remaining toppings and a squeeze of lime juice.
½ cup hummus, ¼ cup black beans, ¼ cup diced cherry tomatoes, A sprinkle of diced red onion and cilantro, ½ lime

Notes

If your BBQ grill tends to be sticky make sure to oil the grate well or use a BBQ mat.

Nutrition

Serving: 1 serving = ⅛ of the recipe, Calories: 96kcal (5%), Carbohydrates: 17g (6%), Protein: 3g (6%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 240mg (10%), Potassium: 290mg (8%), Fiber: 4g (17%), Sugar: 3g (3%), Vitamin A: 9252IU (185%), Vitamin C: 4mg (5%), Calcium: 29mg (3%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.