Chipotle Stuffed Sweet Potatoes Recipe

Nothing says game day feast like loaded potato skins. But those towering mountains of bacon, cheese and more cheese are definitely not doing our health any favors. So this year, we’ve cooked up a healthy alternative that’s got plenty of spice and fiber to keep you satisfied ‘til overtime. These chipotle-flavored stuffed sweet potatoes are under 300 calories each, plus they’re loaded with protein-rich black beans, corn and pepper. Want to save time before your Super Bowl party? Make your stuffed sweet potatoes without the creamy chipotle sauce a few days in advance, then reheat and drizzle with sauce right before kick off. The ‘taters sans sauce will stay fresh in your fridge for roughly five to seven days.

RELATED: 7 Healthier Super Bowl Appetizers

Chipotle Stuffed Sweet Potatoes Recipe

Photo by Alexa Schirm

Chipotle Stuffed Sweet Potatoes Recipe

Serves 8
Serving Size: 1/2 sweet potato

Prep Time: 20 minutes
Cook Time: 30 minutes

The Skinny

Per 1/2 potato:

  • 238 cal
  • 3.5 g fat (1 g sat)
  • 43 g carbs
  • 75 mg sodium
  • 9 g fiber
  • 6 g sugar
  • 13 g protein


1 tablespoon olive oil
1 sweet red pepper, chopped
1 cup red cabbage, thinly sliced
1 1/2 cup whole kernel corn
1 1/2 cup black beans
1/4 cup cilantro, chopped
1 lime, juiced
1 teaspoon minced garlic
4 medium sweet potatoes, baked and cooled
1/4 cup sharp cheddar cheese, shredded (optional)
Salt and pepper

Creamy chipotle sauce:
1 cup plain yogurt
1 small chipotle in adobo sauce
1 teaspoon minced garlic
1 lime, juiced
Salt and pepper


  1. Preheat oven to 350° F.
  2. Heat olive oil in a medium skillet. Once hot, add sweet pepper and garlic, sauté until pepper is soft.
  3. Add in red cabbage, corn and black beans. Cook for five to six minutes.
  4. Remove and place in a bowl with chopped cilantro and lime juice. Add salt and pepper to taste.
  5. Cut sweet potatoes in half and scoop out orange flesh, keeping a thin layer of flesh against the skin so the skins don’t fall apart.
  6. Mash the orange flesh and mix with black bean and cabbage mixture.
  7. Stuff your mixture back inside the sweet potato skins. Sprinkle cheese on top and bake for 10 minutes or until cheese is melted.
  8. Next, whisk together all ingredients for chipotle sauce or combine in a blender and process until thoroughly mixed.
  9. Remove sweet potatoes and drizzle on the chipotle sauce. Serve immediately.

For more recipes from Alexa, visit Simple Roots Wellness