Mexican Stuffed Sweet Potatoes

the gingered whisk

Shredded chicken tossed with black beans and salsa are layered over a baked sweet potato and topped with a vibrant mix of sauteed cabbage and multi colored sweet peppers, and topped with a quick avocado crema, cotija cheese, and chopped fresh cilantro.

- The Gingered Whisk

Sweet Potatoes

Sweet Potatoes

Main Ingredient

– 6 medium sweet potatoes – 1 pound rotisserie chicken – 1 can black beans, rinsed and drained – 1 cup salsa – 1 cup shredded purple cabbage – 1 cup sliced mini sweet peppers – 1 Tablespoon extra virgin olive oil – 1/2 teaspoon salt – 1/2 teaspoon ground black pepper – 1/2 cup guacamole – 1/2 cup sour cream – 1/2 lime, juiced – 1/4 cup cotija cheese – 1/4 cup chopped fresh cilantro


Mexican Stuffed Sweet Potatoes


6 Servings

Prep Time

6 Hours (Slow Cooking)

Total Time

6 Hours  10 Minutes



1. Scrub the sweet potatoes and place in the bottom of the slow cooker, in an even layer.


2. Cook on low for 6-8 hours or on high for 3-4 hours.


3. In a medium bowl, mix together the rotisserie chicken, and rinsed drained black beans, and salsa.


4. Place the meat mixture into a large skillet and heat, over medium heat, until warm, stirring occasionally.


5. In a second skillet over medium heat, toss the purple cabbage and sweet peppers with olive oil. Season with salt and pepper. Sautee, stirring occasionally, for about 7 minutes, or until beginning to soften.


6. In a small bowl, mix together the guacamole, sour cream and lime juice for the avocado crema.


7. Build your sweet potatoes by slicing the sweet potato lengthwise and layering on the chicken mixture, the sauteed vegetables, and the avocado crema. Top with the cotija cheese and the cilantro.



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