Southwest Stuffed Sweet Potatoes
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Healthy, 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!
Try our stuffed sweet potatoes with pomegranate for an easy festive dinner version!
Our love for sweet potatoes is strong, and these southwestern stuffed sweet potatoes are one of our favorite ways to enjoy them. They're soft, sweet, slightly charred, and loaded with feel-good Mexican-inspired ingredients. Just toss them on the grill with some corn on the cob for a delicious and light vegetarian meal, or serve them as a summer side dish with a protein like Mexican chicken.
Ingredients notes
Sweet potatoes make a great canvas for an easy weeknight dinner. You only need a few other healthy 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.
How to make southwest stuffed sweet potatoes
These southwestern stuffed sweet potatoes require minimal prep time, making them a great option for busy weeknights ā or anytime you want a quick and healthy dinner!
- Steam the sweet potatoes in a large pot until they're fork-tender.
- Let them cool, drizzle them with olive oil, and sprinkle them with sea salt.
- Place the sweet potatoes cut-side down on your preheated grill along with the corn on the cob. They're done when they have nice grill marks on them.
- Remove the sweet potatoes and corn from the grill, and slice the corn off the cob. Press down the flesh of the sweet potatoes with a fork, top them with the corn and remaining ingredients, and serve them with a squeeze of fresh lime juice!
Are southwest sweet potatoes healthy?
Yes, they sure are! These stuffed sweet potatoes are loaded with nutrition, they're gluten free, and they're completely vegan. Sweet potatoes are naturally high in beta carotene, and they're a good source of both fiber and complex carbohydrates. Black beans and hummus give them a boost of plant-based protein and make this a balanced nutrient-dense meal or side dish.
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 jalapeƱos, pickled jalapeƱos, 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!
Recipe FAQs
What type of hummus should I use?
We love using flavored hummus like barbecue hummus for this recipe, but you can use any flavor you like. You can even make barbecue hummus by mixing some of your favorite BBQ sauce into plain hummus, or stir in your favorite spices like cumin or paprika.
Can I bake the sweet potatoes instead?
Yep! If you're making this recipe outside of grilling season, you can easily bake the sweet potatoes in the oven. Bake them at 375 degrees Fahrenheit, cut-side down, for 30-45 minutes until they're fork tender, and use frozen corn instead.
How do I store leftover stuffed sweet potatoes?
Store any leftover stuffed sweet potatoes in an airtight container in the fridge for up to 3 days, and enjoy them warm or cold. If you store the grilled sweet potatoes separately from the toppings, it's easier to warm them up.
Can I eat the sweet potato skins?
Of course! The sweet potato skins are totally edible and are high in fiber. We try to buy organic sweet potatoes for this very reason!
Southwest Stuffed Sweet Potatoes Recipe
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 overcookĀ 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, Ā½ teaspoon sea salt
- Preheat your grill to medium-high ā 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.Ā½ cup hummus, Ā¼ cup black beans, Ā¼ cup diced cherry tomatoes, A sprinkle of diced red onion and cilantro, Ā½ lime
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dinner ideas!