Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes


  • 4 medium Sweet Potatoes, washed and cooked
  • 1.5-2 lb. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves, minced
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1 16 oz jar 505 Southwestern® Red Chile Enchilada Sauce
  • 1 can Black Beans, drained and rinsed
  • 1 10 oz bag Frozen Sweet Corn, cooked
  • 1 16 oz jar 505 Southwestern®️️ Green Chile Salsa (Mild, Medium, or Hot) or other 505SW™️ Salsa of your choice
  • 1 8 oz container Guacamole, store bought or homemade
  • Red Onion, diced
  • 1 Roma Tomato, diced
  • 1-2 Fresh Jalapeño Peppers, thinly sliced
  • Fresh Cilantro, chopped
  • Lime Wedges

Order Ingredients

505 Southwestern Green Chile Salsa (Mild, Medium, or Hot)
505 Southwestern®
Green Chile Salsa (Mild, Medium, or Hot)
Buy Now
505 Southwestern Red Chile Enchilada Sauce
505 Southwestern®
Red Chile Enchilada Sauce
Buy Now


6 servings

20 minutes prep time and 4 hours cook time

Southwestern Stuffed Sweet Potatoes make for a quick weeknight meal. All of the components can easily be prepped ahead of time, and you can even freeze them to reheat later. These stuffed sweet potatoes are filled with tender enchilada chicken, black beans, sweet corn and topped with things like red onion, jalapeno peppers, and guacamole. The next time you are looking for a bright and healthy dish, give these a try!

  1. Season both sides of the chicken with salt and pepper and place in the slow cooker. Top with garlic and 505SW™️️ Enchilada Sauce. Cover and cook on high for 4 hours, (or low for 6-8 hours), or until the chicken shreds easily with a fork. Check for doneness around 3½ hours. When tender, shred the chicken in the slow cooker and mix with the remaining sauce until well combined.
  2. Pierce the potatoes with a fork. Wrap with paper towels and cook on high for ~8 minutes (see Notes below). While the potatoes cook, prep the rest of the vegetables if you have not already done that.
  3. Next, cook the corn according to package directions (see Notes below). Add to a bowl with the beans, lightly salt and stir to combine.
  4. Assemble the potatoes. Cut a slit in each cooked potato deep enough to stuff them, but not through the skin on the bottom. Top the sweet potatoes with chicken and the corn/black bean mixture. Add some onion, tomato, jalapeño slices, and cilantro. Serve with a lime wedge, guacamole and some 505SW™️️ Salsa if desired.

• Sweet Potatoes: If they are small, start the cook time at around 5-6 minutes, and then go from there.
• Corn: Depending on the season, you can use fresh or frozen corn. If you use fresh, just use 2 fresh sweet corn on the cob.
• Chicken: Refrigerate any leftover chicken in an airtight container for up to 5 days. (This chicken also freezes well).