last updated on October 29, 2026

Okay friends, let’s talk sweet potatoes. In the last several years sweet potatoes have become WAY more popular, and it is for good reason — they are flavorful, filling, and so versatile. They can be used in bowls, as toast (recipe coming soon), in desserts, the list goes on and on. They are way better than normal potatoes and don’t @ me on that one. I stand by it.

These chipotle stuffed sweet potatoes showcase all of sweet potatoes best qualities — versatile, flavorful, filling! Plus they are a great side that is substantial! They are filled with black beans, corn, onion, cheese, lime juice, and spices!

If you are in a hurry and don’t have time for the sweet potatoes to fully cook in the oven, the easiest way around this is to cook the sweet potatoes in the microwave! Put the sweet potatoes in a gallon sized Ziploc bag, sealing the bag but leaving 1 inch unsealed! So do not seal the bag the whole way — leave a small vent. Put it in the microwave for 6-10 minutes, depending on how large your sweet potatoes are. The sweet potatoes should be soft and easy to cut into. From there, just move forward with the normal instructions!

Once you cook the sweet potatoes (in the microwave or oven), the next step is to gut out the sweet potatoes so you can stuff them with all the good things! It is tricky, however, to gut the sweet potatoes when they are flaming hot. The best way I’ve found to do this (without burning your fingers) is to create an oval out of tin foil that the sweet potato can fit in. Then, you can keep the sweet potato in place with the tin foil and save your fingers!

The corn I use in my sweet potatoes is the frozen corn from Trader Joe’s called Mexican Style Roasted Corn with Cojita Cheese. It is fire roasted and cooks quickly in the microwave! It comes with frozen cubes of flavoring and when I make these sweet potatoes, I leave that flavoring in. With that said, you can use any type of corn! You could even use fresh corn. It will all be delicious in the end!

Ingredients

3 large sweet potatoes
2 cups corn frozen or fresh
1 large onion diced
1 tbsp olive oil
1 can black beans
1 cup cheddar cheese
1/2 lime juiced
2 tbsp cilantro
1 tsp cumin
1 1/2 tsp garlic salt
1 cup sour cream optional

Instructions

Preheat the oven to 425 degrees.
Cut the sweet potatoes in half and place them on a baking sheet. Cook them in the heated oven for 45-50 minutes (If you are short on time, see my directions for microwaving the sweet potatoes in the paragraphs above).
While the sweet potatoes are baking, cook the diced onion in a large frying pan with 1 tbsp of olive oil. Cook the onion for 5-7 minutes, until it is translucent.
If you are using frozen corn, warm it in the microwave or on the stove. If you are using fresh corn, boil it in water then cut it off the ear.
When the sweet potatoes are finished cooking, scoop most of the sweet potato out of each half, leaving a bit of the potato and the skin. Put the scooped out potato into a large bowl.
In the same large bowl with the sweet potato, add the cooked corn, cooked onion, black beans, cheddar cheese, lime juice, cilantro, cumin, and garlic salt. Mix until everything is well combined.
Put the filling back into the sweet potato skins and top with a little more cheddar cheese.
Turn the oven onto broil (at 450 degrees) and put the sweet potatoes in for 5 minutes to let the cheese melt.
Remove from the oven and let cool for a few minutes before eating.
Top with sour cream and enjoy!