Healthy Mexican Stuffed Sweet Potatoes Recipe

To say that I’m infatuated with these Mexican stuffed sweet potatoes (Mexican sweet potato boats) is an UNDERSTATEMENT. So much flavor, so many healthy ingredients – you’re going to love this stuffed sweet potato recipe. My Mexican sweet potato recipe is baked, then stuffed with flavorful ingredients like chorizo, vegetables, and eggs. And THEN, they are topped with avocado, cilantro, and chipotle mayonnaise. Make them for breakfast, brunch, lunch, or dinner… there is no bad time of day for this stuffed sweet potato recipe.

These loaded Mexican sweet potatoes have the perfect blend of sweet and savory and spicy flavors going on. Just perfect.

What Are Stuffed Sweet Potatoes?

Stuffed sweet potatoes are simply baked sweet potatoes that have some other filling added to them.

For this Mexican sweet potato recipe, I’m adding chorizo, egg, bell peppers, and chipotle chiles… plus avocado and cilantro on top!

How To Make A Loaded Sweet Potato

Making a loaded baked sweet potato seriously couldn’t be any easier. The only part that takes a little bit is waiting for the sweet potatoes to bake, and I usually have plenty to do while that’s happening.

Okay, here’s how to make stuffed sweet potatoes in 3 easy steps:

1. Bake sweet potatoes. Bake until they are tender. After they have been baked, remove a small portion of the middle. Take it and use a fork to fluff it up before returning it to the potato while leaving a divot in the center.
2. Prepare filling. Saute onion and pepper in a skillet with olive oil. Add in the chorizo and brown. Then add adobe sauce and chipotle peppers to taste and desired spice level.
3. Stuff the potatoes. Add filling to the center of the sweet potato boats. Add an egg to the divot and continue baking. Sprinkle on toppings and serve warm.

How Do You Choose A Good Sweet Potato?

Look for a sweet potato that is on the smaller side for these paleo stuffed sweet potatoes, without any soft spots. The best fresh sweet potatoes will make these healthy, loaded sweet potatoes even better.

Are Mexican Stuffed Sweet Potatoes Healthy?

Yes, these Mexican sweet potato boats are healthy. Between the potatoes, the filling, and the toppings, they have plenty of nutrients and antioxidants.

Here is the breakdown of ingredients and their nutrients in this loaded sweet potato recipe:

• Sweet Potatoes – Sweet potatoes are filled with zinc, vitamin E, riboflavin, iron, calcium, phosphorus, thiamin, and calcium.
• Onion – Not only do onions add flavor to this stuffed sweet potato recipe, but they are also filled with vitamin C, fiber, iron, calcium, and folic acid.
• Bell Pepper – You’ll get lots of potassium, vitamin C, vitamin A, folate, iron, and fiber from the bell peppers in this Mexican sweet potato recipe.
• Chorizo – Chorizo has protein, iron, and potassium in it, too!
• Eggs – Healthy stuffed sweet potatoes wouldn’t be the same without nutrient-rich eggs. They are packed with iron, protein, and other vitamins and minerals.
• Avocado – I probably don’t need to tell you that avocados don’t just add flavor to these Mexican sweet potato boats. They’re also providing vitamin C, folate, magnesium, and potassium.

Can I Eat The Skin On A Sweet Potato?

Yes, absolutely, you can eat these Mexican stuffed sweet potatoes with the skin. The sweet potato skins are actually full of fiber and other nutrients, so eat it up!

And if you love sweet potato skins, try my sweet potato skins recipe here.

How Do You Store Healthy Stuffed Sweet Potatoes?

Store this baked stuffed sweet potatoes recipe in the fridge for 3-5 days. Leave off the toppings until right before serving.

To reheat Mexican sweet potatoes, microwave them for a minute or so, or bake them in the oven for 10-12 minutes.

Can You Freeze Mexican Sweet Potato Boats?

Yes, you can freeze these sweet potato egg boats, but you’ll want to hold off on adding the toppings until you’re ready to serve them. Simply bake and remove sweet potato filling, and flash freeze. Once the sweet potato boats are solid, you can transfer them into a freezer bag.

Store the filling in a separate airtight container for 1-2 months.

When you’re ready to serve up these sweet potato boats, let them thaw overnight in the refrigerator, then make the rest of the filling as instructed.

More Paleo Potato Recipes

If you love these Mexican stuffed sweet potatoes, here are more easy paleo potato recipes:

• Baked Loaded Sweet Potato Skins – Because I know you love loaded potatoes! These make a great appetizer or main course.
• Garlic Crispy Smashed Potatoes – These are jam-packed with flavor and are easy to make. The perfect side dish.
• Grilled Potato Salad – You won’t believe what grilled potatoes does to a potato salad. Try it to believe it.

Healthy Mexican Stuffed Sweet Potatoes Recipe:
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RECIPE CARD

4.95 from 20 votes

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.

Course Breakfast, Main Course

Cuisine Mexican

Keyword healthy stuffed sweet potatoes, Mexican stuffed sweet potatoes, Mexican sweet potato boats, Mexican sweet ptoato recipe, stuffed sweet potato recipe

Calories 579 kcal

Cook Time 50 minutes

Total Time 50 minutes

Author Maya Krampf from WickedSpatula.com

Servings 2 servings

★ Review Print

Ingredients

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• 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)

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

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

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 579

Fat 36g

Protein 22g

Total Carbs 40g

Net Carbs 34g

Fiber 6g

Sugar 10g

Where does nutrition info come from? 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.

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