***This post is made in collaboration with 505 Southwestern®. All content, ideas and words are my own.***
Southwestern Stuffed Sweet Potatoes make for a quick weeknight meal. These stuffed sweet potatoes are filled with tender enchilada chicken, black beans, sweet corn and topped with things like red onion, jalapeno peppers, and guacamole.
- Fun and different
- This dish is slightly sweet, creamy, salty and spicy all in one bite!
- All of the components can easily be meal prepped ahead of time. You can even freeze and reheat later.
Ingredient Notes For These Southwestern Stuffed Sweet Potatoes:
- Enchilada Chicken – The chicken is very easy to prepare. All you need to do is throw the chicken into a slow cooker, add salt, pepper, minced garlic and 505 Southwestern® Red Chile Enchilada Sauce. That is it! It is simple but, at the end of cook time, the chicken is super tender and packs great flavor. (And, if there are leftovers, you can use it to make enchiladas).
- Sweet Potatoes – You can either cook them in the microwave or an Instant Pot. For this recipe, I use the microwave. Cook until fork tender on the inside, slice open and they are ready to stuff.
- Corn – Depending on the season, you can use fresh or frozen sweet corn. If you use fresh, just use 2 fresh sweet corn on the cob. If frozen, use a 10 ounce bag. Either way, it will be delicious.
- Toppings – The toppings complete this dish. So have fun with it! And for the guacamole, you can use store bought, or homemade. My homemade recipe is linked below.
How To Cook Sweet Potatoes:
- Wash the potatoes, and use a fork to pierce several holes into the potatoes. Wrap them in paper towel and cook on high for 8 minutes. Set aside and allow to cool down slightly.
Alternative For The Sweet Potato:
- If you or your kids do not like sweet potatoes, just serve everything as you normally would, but put it over cauliflower rice. It tastes great as well.
Freezing These Stuffed Sweet Potatoes For Later:
- Cook the sweet potatoes, top them with the chicken and corn mixture. Once they are cool, wrap with plastic wrap and store in a freezer bag in the freezer for up to three months. To reheat, place in a 400 degree oven and bake for 15-20 minutes, or until warmed through.
These Southwestern Stuffed Sweet Potatoes are so fun to make and even more fun to eat. So, the next time you are looking for a bright and healthy dish give this one a try.
And, for more 505 Southwestern® recipes, please give these a try:
- Easy Southwest Chicken Enchiladas
- Loaded Tomatillo Salsa Guacamole
- Loaded Breakfast Taco Bar
- Pineapple-Mango Jalapeño Hot Wings
- Shredded Chicken Crunchy Tacos
- Flame Roasted Pork Green Chile
- The Best Slow Cooker Salsa Chicken
If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!Print