Mexican stuffed sweet potatoes

Mexican stuffed sweet potatoes – gluten free, dairy free, grain free and clean.

As the weather starts to cool,  our craving for comfort food increases.

I’ve put together a nutrient dense comfort food that satisfies and what better flavour than Mexican?

You can turn these Mexican stuffed sweet potatoes into a vegetarian friendly dish by omitting the chicken.

Mexican stuffed sweet potatoes 1


Time Poor Tips 

Up to 3 days ahead:
Make the capsicum salsa. Cover and store in fridge.
1 day ahead:
Make the avocado mash and rinse and drain the kidney beans. Store, covered in a bowl in the fridge.
On the day:
Bake the sweet potatoes, buy the BBQ chicken and all you’ll need to do is heat the capsicum salsa.


Why this is so good for you

Sweet potato lowers blood pressure, supports a healthy digestive system, protects against colon cancer, helps provide relief from rheumatism and helps reduce inflammation.

Kidney beans lower the risk of heart attack, have anti-aging properties, helps stabilize blood sugar levels in diabetics, help maintain weight, prevent hypertension, strengthen the immune system, help maintain a healthy brain, reduce the risk of colon cancer, help reduce the risk of migraine and keeps bones strong.

Free range chicken is hormone free, chemical free, antibiotic free, higher in omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boost the immune system, lowers the risk of developing arthritis, helps soothe pms symptoms, helps to regulate testosterone levels in men, and reduces the risk of heart attack.

Avocados help prevent macular degeneration, help lower risk of heart disease, aid in digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.

Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.

Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.

Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.

Coriander promotes liver function and bowel movement, lowers blood sugar levels, helps treat Alzheimer’s disease, helps protect the body from lung and cavity cancers, helps relieve arthritis, cures mouth ulcers, stimulates memory, helps remove heavy metals from the body  and helps cure anemia.

Limes improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.



Love, Tash x


Mexican stuffed sweet potato

Yield: Serves 4


  • 2 large sweet potatoes (mine were 20 cm long and 24 - 25 cm in circumference
  • 2 cups shredded BBQ chicken (preferably free range)
  • 1 can kidney beans, rinsed and drained
  • 1/4 cup roughly chopped coriander leaves (or flat leaf parsley or shallots)
  • Lime wedges, to serve
  • For the capsicum salsa
  • 2 teaspoons olive oil
  • 1 red capsicum, diced
  • 2 cloves garlic, crushed
  • 1 small red onion (or half a large onion) diced
  • 1 1/2 cups vine ripened tomatoes, diced (or 1 can diced tomatoes)
  • 2 teaspoons cumin powder
  • 1/4 teaspoon chilli powder
  • Freshly ground sea salt and cracked black pepper, to taste
  • For the avocado mash
  • 1 large avocado, mashed
  • Juice of half a lime
  • Sea salt, to taste


  1. Preheat oven to 200 degrees C
  2. Wash sweet potatoes and prick skin with a fork. Place on baking paper or foil lined baking tray and bake for about an hour or until cooked through.
  3. Meanwhile, heat oil in a small saucepan on medium heat and add the capsicum and onion. Cook till soft. Add garlic and cook for 2 minutes.
  4. Add diced tomatoes and cumin. Simmer for 5 minutes.
  5. Season with salt and pepper. Add a couple of shakes of chilli powder. Taste and adjust heat according to taste.
  6. Cut avocado in half. Scoop out flesh and mash in a small bowl. Season with salt and add the lime juice.
  7. Rinse and drain kidney beans and set aside.
  8. When potatoes are done, slice length-ways in half, scoop out the flesh, leaving a border of flesh still intact.
  9. Mash flesh, season with salt and stir through kidney beans. Divide mixture between the potatoes.
  10. Add shredded chicken, then drizzle with the capsicum salsa.
  11. Dollop the avocado mash on top and garnish with chopped coriander (or flat leaf parsley or shallots)
  12. Serve with a squeeze or 2 of lime juice.

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