Twice Baked Southwestern Stuffed Sweet Potatoes are loaded with protein and healthy stuff, but still taste amazing to the pickiest of eaters!
5 from 1 vote
Nutrition Facts
Twice Baked Southwestern Stuffed Sweet Potatoes
Amount Per Serving (1 half stuffed sweet potato)
Calories 201 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 0.7g4%
Sodium 551.2mg24%
Potassium 111.8mg3%
Carbohydrates 27g9%
Fiber 4.5g19%
Sugar 5.8g6%
Protein 15.6g31%
Vitamin A 195IU4%
Vitamin C 3.5mg4%
Calcium 70mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Twice Baked Southwestern Stuffed Sweet Potatoes

Tasty, healthy and guaranteed to please a crowd!

  • 3 whole medium-sized sweet potatoes , washed and scrubbed
  • ½ a red onion , thinly slice
  • 1 (10 ounce) bag Veggie Meal Starters Veggie Pulled Pork or 2 cups Morning Star Farms Meal Starters Grillers Crumbles
  • 1 small red bell pepper , sliced
  • 1 small orange/yellow bell pepper , sliced
  • 1 small green bell pepper , sliced
  • 1/2 cup canned black beans , rinsed and drained
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 cup shredded Mexican cheese (I used non-dairy) (or cheddar or mozzarella cheese)
  • 1 lime , juiced
  • ¼ cup fresh cilantro leaves
  • Optional for serving: lime wedges , avocado slices, salsa and/or sour cream
  1. Preheat oven to 425°F. Arrange sweet potatoes on a baking tray that has been lined with foil. Pierce with a fork and roast for one hour in the oven, or until soft.
  2. While the sweet potatoes are cooking, spray a large skillet with cooking spray and add in onion and peppers. Cook for about 5 minutes over medium to high heat and until soft. Add in preferred Meal Starter, black beans and seasonings; continue cooking until all ingredients are completely coated in the seasonings.
  3. Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle; slice in half. Use a large spoon to remove the inside, leaving about 1/4 inch around the inside of the skin. Transfer inside to a medium-sized mixing bowl. Set the skins aside.
  4. Add the Meal Starter mixture and lime juice to the sweet potato in the bowl; stir until completely combined.
  5. Arrange the skins on the same baking pan, and stuff them with the Meal Starter sweet potato mixture. Sprinkle with cheese and bake at 425°F. for 15 minutes.
  6. Serve, topped with fresh cilantro, lime wedges, avocado pieces and salsa. Enjoy!
Author: Kim

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