Mexican Style Stuffed Sweet Potatoes

Healthy lunch or dinner packed with colour and flavour

Healthy doesn't mean boring or flavourless.

Somehow every year I find myself in the same situation. After the holidays I feel like I really need to get everything together and start eating healthy :D Why do I get there in the first place? Maybe it is the darkness, the cold weather or just all the holiday goodies that I cannot resist. Whatever the reason is, I am in that place again right now and even if it might sound like a diet or something similar, I actually really enjoy it. I love vegetables and I love eating vegetables. Especially with the spring and summer coming closer and more and more fresh vegetables becoming seasonal here. 

This stuffed sweet potato recipe is something I have had planned for some time. I saw a photo on pinterest and I got this idea of making the typical salsa and quacamole dips as toppings for a sweet potato. However, I had a funny problem, as I was not able to find the right kind of size of a sweet potato for this for a long time, they were always really big :D So I had to wait and wait and wait.. :D But luckily I did found some in the end and can finally share the recipe with you today.

If you like sweet potato, salsa and avocado then don't even think, just make this and I promise you will love it! 

It is a healthy dish, but it is packed with beautiful vegetables that bring so much flavour to it and it also looks like a colour burst on your plate :) I hope you will enjoy it as much as I did :)

Stay Healthy Lovelies!

Step by Step Video


Mexican Style Stuffed Sweet Potatoes

Healthy lunch or dinner packed with colour and flavour


(makes 3-4 portions)

  • 3-4 medium sweet potatoes

  • 10-15 cherry tomatoes

  • 1 medium red onion

  • some fresh coriander or any other green of choice

  • 10-15 black olives (optional)

  • ½ chili (optional)

  • about 100g (about 3/5 cup) sweet corn (optional)

  • 1 ripe avocado

  • 1 organic lime

  • some cheddar cheese or other cheese of choice (optional)

  • olive oil

  • salt & freshly ground black pepper to taste


  1. Pre-heat the oven to 200°C (392°F) bottom top heat.

  2. Wash the sweet potatoes very well as they will be baked with the skins on. Cover a baking tray with parchment paper, add the sweet potatoes on top and pierce them thoroughly with a fork. This will help the steam to escape during baking. Drizzle the sweet potatoes with some olive oil and season with salt. Rub the sweet potatoes with the olive oil and salt and bake in the middle shelf of the oven for 50-60 minutes or until soft when tested with a fork.

  3. In the meantime prepare the two toppings.

  4. For the tomato salsa topping, half the tomatoes and chop them into small pieces. Peel and half the red onion and chop one half finely. If using olives with stone, remove the stone and then also chop finely. Half the chilli, remove the seeds if you wish and slice finely. Also wash the coriander well, remove the hard stalks and chop finely. In a medium bowl combine tomatoes, half of the red onion, olives, chilli, sweet corn and coriander. Add about a tablespoon of olive oil, season with salt and pepper and mix until combined.

  5. For the avocado topping, remove the stone and the skin from the avocado and chop it roughly. Add the avocado to a medium bowl and mash with a fork. Grate in the skin of a lime, then half the lime and add the juice of a half a lime to the avocado. Mix shortly. Adding the lime will stop the avocado topping from browning. Finely chop the other half of the onion and add to the avocado. Season with salt and mix shortly.

  6. Cut the skin of the baked sweet potatoes carefully not to burn yourself and remove it to the sides. (See video) With a fork mash the sweet potato a little before grating some cheese on top, then adding a generous amount of the tomato salsa and a big tablespoon of avocado topping. Garnish with some more coriander. Enjoy warm!

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