Print
Print

Healthy Mexican Stuffed Sweet Potatoes Recipe

See how to make healthy Mexican stuffed sweet potatoes loaded with flavor! This easy stuffed sweet potato recipe features common ingredients and simple prep.

Instructions

Cook Time 50 minutes
Total Time 50 minutes
Servings: 2 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 large Sweet potato
  • 2 tablespoons Olive oil
  • 1/2 large White onion (diced)
  • 1/2 medium Bell pepper (any color, diced)
  • 5 ounces Chorizo
  • 1 medium Chipotle chile in adobo sauce
  • 2 large Eggs

Toppings

  • Avocado
  • Fresh cilantro
  • Chipotle mayonnaise (simply mix 2 tablespoons mayo with a bit of the adobo sauce and minced chipotle pepper until you reach the spice level you want)
US Customary - Metric

Bake the Sweet Potatoes:

  1. Preheat oven to 400°. Bake the potato for 40 minutes.

    (Move on to the filling while potatoes are cooking.)

  2. Sliced the baked sweet potato in half lengthwise. Scoop out a bit of the middle and fluff with a fork. Return the fluffy potato to the boats and mash it down to where it has a large divot in the middle.

Prepare The Filling

  1. Heat the olive oil in a skillet over medium high heat. Place the chopped onion and pepper in the skillet and saute until the onions are translucent, soft, and beginning to brown.

  2. Add in the chorizo and cook for 8-10 minutes, breaking apart with a spatula, until browned.

  3. Stir in about a tablespoon of adobo sauce from the chipotle peppers. Mince a chipotle pepper and stir it in. Season with a crack of salt.

Stuff The Potatoes

  1. Scoop half of the chorizo filling into each boat. Make sure there is still a divot in the middle and carefully crack an egg into the divot.

  2. Return the potatoes to the oven and cook for 10-12 minutes, until the egg white is set but the yolk is still soft.

  3. Top with avocado, cilantro, and chipotle mayo and serve.

Recipe Notes

Serving Size: 1 stuffed sweet potato half with toppings

Nutrition Information Per Serving

Calories: 579 | Fat: 36g | Total Carbs: 40g | Net Carbs: 34g | Fiber: 6g | Sugar: 10g | Protein: 22g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.