Serving up some spicy, sweet, Mexican inspired goodness today…

This is hands down one of my all time go to dishes. Its ingredients are both fresh and nutritious and fill you up. Southwestern Stuffed Sweet Potatoes are packed with tons of freshly chopped veggies and some of my absolutely favorite Mexican spices.

Just look at these strange, alien looking orange shells. Is anyone else a sucker for a super colorful meal?

I have a confession. Up until about 2 years ago, I really and truly thought I hated sweet potatoes. I know, I knowwww. When I randomly discovered them again I became completely hooked and could potentially eat them every day…for real, it’s a struggle not to.

The combination of sweet and spice in this dish is just too good. Ahhh my love affair with chipotle continues guys. I’ve used both chipotle powder and the sauce in chipotle in adobo to kick up the smoke but feel free to tinker with the spices (although if you’re not a fan of chipotles, I may judge just a tad…or a lot).

Just look at those colorful layers! Ok so here’s the low down. You roast a bunch of your fav veggies in spices, shred some chicken, roast your sweet potatoes, scoop out the potato flesh into the veggie/chicken mix, stuff the mixture on the shells and top with the most melty cheese on planet earth.

Queue mouth watering.

Make these at the beginning of the week and you’ve got a pack-able, yummy lunch every day or serve them at your next dinner party. Buy smaller sweet potatoes and turn them into appetizers. The endless possibilities y’all! Try these out and let me know how it goes!

Southwestern Stuffed Sweet Potatoes

Total Time: 1 hour, 25 minutes

Yield: 10 potato halves

Southwestern Stuffed Sweet Potatoes


  • 5 sweet potatoes
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 small zucchini, finely chopped
  • 2 garlic cloves, minced
  • 1 small tomato, chopped
  • handful of chopped cilantro
  • 2 limes
  • 3 chicken breasts
  • 1 tbsp chipotle powder
  • 1 tsp oregano
  • 1 tbsp cumin
  • 1 tbsp cayenne pepper
  • 1 tbsp vegetable oil
  • 1 fresh jalapeño pepper, chopped
  • 1 tbsp adobo sauce (optional)
  • 2 green onions, chopped
  • 1 cup shredded monterrey jack cheese
  • salt and pepper


  1. Set the oven at 425ºF and roast the sweet potatoes on a baking sheet for about 45 minutes (or until fork tender).
  2. Add chicken breasts to a pot of water on high heat and boil until cooked halfway. Remove chicken and shred. Set aside.
  3. While the potatoes are roasting, saute the oil and minced garlic in a large frying pan on medium heat.
  4. When garlic is slightly browned, add the jalapeños and cook for about 1 minute. Add the peppers, zucchini, and onions, mix fully and cook until browned. Add tomatoes and cook for 3 minutes.
  5. Add shredded chicken breasts to the pepper mixture. Add the cumin, chipotle powder and oregano and mix until incorporated. Cook until the spices are fragrant.
  6. Remove potatoes and slice in half. Scoop out the center (leaving a thin layer on the shell) and add to the pan. Mix fully. Place the shells back on the baking sheet and reduce oven heat to 375ºF.
  7. Add the adobo sauce and stir fully. Sprinkle the chipotle powder on top, drop the heat to medium-low and allow to simmer for about 3 minutes. Add cilantro and lime juice and stir the mixture until fully incorporated.
  8. Scoop the sweet potato mixture into heaping piles on each potato shell. Sprinkle with the cheese and put back into the oven. Cook for about 10 minutes or until cheese is fully melted. Serve with green onions and cilantro.
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