Stuffed sweet potatoes: Tasty side dish loaded with goodness


Spice up dinner time with this stuffed sweet potatoes recipe. Packed with flavour and delicious textures, this recipe will almost outshine the main dish. Selecting suitable side dishes for the main meal is vital to a meal’s success. With this stuffed sweet potatoes recipe you cannot go wrong.

This recipe is also perfect to enjoy as a vegetarian bite. The addition of black beans makes it a filling and satisfying meal. Combined with taco, salsa and Mexican cheese and you have a real spicy side dish to enjoy. If you love your food really hot and spicy, you can increase the number of chillies in this recipe. On the flip side, if you prefer your food less spicy, simply reduce the chilli or leave it out completely.

If you are running out of creative ideas for side dishes, try this stuffed sweet potatoes recipe. You can even serve it as a main meal, especially if you have vegetarian friends coming over.

Stuffed sweet potatoes recipe

5 from 1 vote

Recipe by Asande Mpila
Course: SidesCuisine: GlobalDifficulty: Easy




Prep time



Cooking time



Total time




3 medium-sized sweet potatoes

½ cup fat-free Greek yoghurt, or light sour cream

1 teaspoon taco seasoning

1 teaspoon olive or canola oil

1 red bell pepper, diced

½ red onion, diced

1 teaspoon chilli powder

½ teaspoon paprika or smoked paprika

½ teaspoon cumin

a pinch of salt

1⅓ cups canned black beans, rinsed and drained

½ cup mild or spicy salsa

½ cup reduced-fat Mexican cheese

¼ cup chopped scallions or cilantro


Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°C.
Combine yoghurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add peppers, onions, chilli powder, paprika, cumin and salt; cook until the onions have caramelised slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as in the photo, use a fork to pierce the top in an oval shape, then remove the top of each sweet potato.
Top with 2 tablespoons shredded cheese, ⅓ cup of black bean mixture, 2 tablespoons of Greek yoghurt mixture and 2 tablespoons of salsa.


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