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Mexican Stuffed Sweet Potatoes
Servings: 6 people
  • 3 large sweet potatoes baked, then halved
  • 1 large chicken breast cooked, and shredded
  • 2 tablespoons adobo sauce (from a can of chipotle chiles)
  • 1/3 cup sour cream
  • 1 jalepeno seeded, ribs removed, and minced
  • 1 mango diced
  • 1/4 cup cilantro chopped
  • 1 tomato diced (optional)
  • 1/2 red onion* minced and rinsed under cold water
  • 1 avocado diced
  • 1 14.5 oz can black beans drained and rinsed
  1. Preheat oven to 400 degrees. Wrap whole sweet potatoes individually in foil. Place on a baking sheet and roast in the oven for 50-75 minutes, until you press on the foil and the potato feels soft. Remove the potatoes and allow them to cool (They will stay hot for up to an hour in the foil).

  2. Dice or shred the chicken. In a small bowl stir together the adobo sauce, sour cream and a pinch of salt. Add chicken and stir to combine. Taste and adjust if needed, adding more sour cream if it is too spicy or more adobo if you want more kick. Place chicken mixture in the refrigerator while you prepare the salsa.

  3. Add the drained and rinsed black beans to a medium sized bowl, along with the diced mango, avocado, tomato (optional), jalapeno, red onion and cilantro. Squeeze the juice of 2 limes over the mixture and add a pinch of salt. Stir to combine.

  4. Unwrap the sweet potatoes from the foil and slice each one in half lengthwise. Spoon a little of the adobo chicken on each potato, and then the salsa. If you want a pretty presentation, remove a wedge of potato from the center of each half before spooning on the toppings, to create a nook for toppings to settle into. 

Recipe Notes

*I totally forgot to buy a red onion when I made this but it is a nice addition to the salsa, so I recommend it. 

Another tasty salsa ingredient to add (maybe in place of the tomato) would be some roasted corn kernels!