Mexican Stuffed Sweet Potatoes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,273.6
  • Total Fat: 13.0 g
  • Cholesterol: 26.6 mg
  • Sodium: 968.8 mg
  • Total Carbs: 240.3 g
  • Dietary Fiber: 49.7 g
  • Protein: 61.4 g

View full nutritional breakdown of Mexican Stuffed Sweet Potatoes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 1


    Baked Potato, with skin, 3 medium (2-1/4" to 3-1/4" dia.)
    Chobani 0% Plain Greek Yogurt (8 oz), 0.3 serving
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Beans, black, 1.9 cup
    Chili powder, 1 tsp
    *Onion powder, 1 tsp
    Garlic powder, 1 tsp
    La Costena Chipotle Peppers in Adobo Sauce, 1 serving
    American Cheese, 0.25 cup, shredded
    Cilantro, dried, 0.5 tbsp


Bake the sweet potatoes for 45-60 min on 400. Roast the corn with the seasonings for several minutes on Medium-High. Stir and roast the other side for a few minutes. Place the corn and black beans (1 can drained and rinsed) in a small bowl. In a larger bowl, cut the sweet potatoes in half and scoop out the flesh. Mix 3 oz of non-fat plain Greek yogurt, cilantro, and chipotle peppers (for less spice, leave out the peppers). After thoroughly mixed, add in the black beans and corn and place 1 Tbsp of cheese on each potato skin half. Broil for 5 minutes or until the cheese is melted.

Serving Size: 1 Half

Number of Servings: 1

Recipe submitted by SparkPeople user CDANDERS05.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.