My stuffed sweet potatoes are filled with a savory, slightly spicy mix of beans, tomatoes, and jalapeños. Bake the potatoes ahead, and dinner comes together in under 10 minutes. 

Table of Contents

1. Why make my stuffed sweet potatoes recipe
2. Key Ingredients
3. How to make stuffed sweet potatoes
4. Arman’s recipe tips
5. Recipe variations
6. Stuffed Sweet Potatoes (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

• Sweet potatoes. For mains, use medium- to large-sized sweet potatoes so they don’t take more than 1 hour to bake. Also, look for wider potatoes instead of thinner ones, as they’re much easier to stuff. I usually bake a huge batch to save time during the week.
• Olive oil. To brush over the potato skins.
• Red kidney beans. I like to add drained, rinsed canned beans to the potatoes, as they add extra protein and fiber that keeps you full. If you don’t like kidney beans, use black beans, pinto beans, or chickpeas instead.
• Cherry tomatoes. Or freshly diced tomatoes. I would avoid canned tomatoes, as they have too much liquid.
• Red onion. Is raw red onion too tart or strongly flavored for your taste? Soak the diced onion in cold water for 10 minutes before stirring it into the filling.
• Garlic. I’m a garlic snob, and I always use the fresh kind, but jarred or bottled garlic works just fine.
• Jalapeño pepper. This gives the stuffing a subtle heat. If you don’t like spicy food, remove the seeds and veins or omit it entirely.
• Salt and black pepper. To taste.
• Chili powder. For a smoky, slightly spicy flavor. You can omit it if you aren’t a fan of spice!
• Lime juice. To brighten up the filling. I’m partial to fresh lime, but bottled lime juice is fine. No lime? Use lemon instead.
• Toppings. I like guacamole and sour cream, but honestly, these are great as is.

How to make stuffed sweet potatoes

Arman’s recipe tips

• Wash the potatoes. You’re eating the whole potato, skin and all, so scrub the outsides really well before baking (trust me from personal experience- tasting dirt is not fun).
• Pierce with a fork. Piercing the outside of the potatoes 4-6 times with a fork lets steam escape and makes the flesh much fluffier.
• Other cooking methods. If you want to make my air fryer baked sweet potato or microwave sweet potato, all you’ll need to do then is stuff them and cook them (and it takes less than HALF the time!).
• How to split the potatoes. To open the baked potatoes, make a slit on the top of each one after baking. Carefully open it by inserting two forks into the slit and pulling them apart until you see the soft orange flesh. Be careful, as the steam will be very hot.