Recipes » Main Dish » Savory Southwestern Stuffed Sweet Potato
T. Colin Campbell Center for Nutrition Studies
7 Minute Southwestern Stuffed Sweet Potato


  • 1 medium sweet potato
  • ¾ cup pinto beans, cooked
  • 2 roma tomatoes, cored, seeded, and diced
  • ¼ tsp chili powder
  • 2 Tbsp canned, diced green chilies
  • 1 Tbsp nutritional yeast


  • 1. Place the sweet potato in your microwave and select the "potato" setting. For a medium size sweet potato, I choose "serving size 2" to cook all the way through.
  • 2. In a small bowl, combine the tomato, chili powder, green chilies, and nutritional yeast.
  • 3. Stir in the pinto beans. If using canned beans, make sure to drain and rinse.
  • 4. When the potato is done microwaving, carefully remove. It will be done when a knife easily slides in and out. Cut it in half lengthwise.
  • 5. Use a large spoon to scoop out the potato flesh. Place in the bowl with the filling ingredients and mix together.
  • 6. Restuff the sweet potatoes and enjoy!

Cooking Tips

  • 1. Instead of microwaving, you can cook the sweet potato in a preheated oven at 400 degrees F. First prick the sweet potato all over with a fork and bake until tender, 45 to 50 minutes.

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