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Southwestern Stuffed Sweet Potatoes

  • Author: Naomi
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x


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.


Units Scale
  • 4 medium Sweet Potatoes, washed and cooked
  • 1.52 lb. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves, minced
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1 16 oz jar 505 Southwestern® Red Chile Enchilada Sauce (Medium)
  • 1 can Black Beans, drained and rinsed
  • 1 10 oz bag Frozen Sweet Corn, cooked
  • 1 16 oz jar 505 Southwestern® Green Chile Salsa (Medium), optional
  • 1 8 oz container Guacamole, store bought or homemade
  • Red Onion, diced
  • 1 Roma Tomato, diced
  • 12 Fresh Jalapeño Peppers, thinly sliced
  • Fresh Cilantro
  • Lime Wedges


  1. Add meat to slow cooker: Place the chicken in the slow cooker. Season both sides of the chicken with salt and pepper. Top with garlic and enchilada sauce.
  2. Cooking directions: Cover and cook on high for 4 hours, (or low for 6-8 hours), or until the chicken shreds easily with a fork. *Check for doneness around 3½ hours.*
  3. Mix: Shred the chicken in the slow cooker and toss with the remaining sauce until well combined.
  4. Cook the potatoes: Pierce the potatoes with a fork. Wrap with paper towels and cook on high for 8 minutes.
  5. Prep the veggies: While the potatoes cook, prep the rest of the vegetables.
  6. Stir: Next, cook the corn according to package directions. Add to a bowl with the beans, lightly salt and stir to combine.
  7. Assemble the potatoes: Slice each cooked potato in half, deep enough to stuff them. Top 4 sweet potatoes with chicken and the corn/black bean mixture. Add some onion, tomato, jalapeño slices, and cilantro.
  8. How to serve: Serve with a lime wedge, guacamole and some salsa if desired.
  9. Storage: Refrigerate the leftover chicken in an airtight container for up to 5 days. (This chicken also freezes well).


  • Sweet Potatoes: If they are small, start the cook time at around 5-6 minutes, and then go from there. 
  • Corn: Depending on the season, you can use fresh or frozen corn. If you use fresh, just use 2 fresh sweet corn on the cob.
  • Category: Main Course
  • Cuisine: Southwestern

Keywords: Chicken Recipes, Easy Main Dish, Easy Weeknight Meal, Gluten-Free Recipe, Healthy, Heart-Healthy, High Fiber, Low-Fat, Main Dish, Slow Cooker Recipes, Stuffed Sweet Potatoes, Sweet Potato

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