Cheesy Mexican Style Stuffed Sweet Potato
with Zesty Soured Cream and Baby Plum Tomato Salad
- Milk
Our Cheesy Mexican Style Stuffed Sweet Potato is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
2
Sweet Potato
150
Closed Cup Mushrooms
1
Garlic Clove
150
Sweetcorn
½
Lime
1
Mexican Style Spice Mix
125
Baby Plum Tomatoes
75
Soured Cream
(Contains: Milk)
½
Green Chilli
60
Mature Cheddar Cheese
(Contains: Milk)
40
Wild Rocket
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C.
Halve the sweet potatoes lengthways, then pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil into the potatoes, then lay them cut-side up on the baking tray.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Thinly slice the mushrooms.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the sliced mushrooms and sweetcorn and stir-fry until golden, 3-4 mins.
Meanwhile, zest and halve the lime.
Stir the garlic and the Mexican style spice mix into the veg and stir-fry for 1 min more.
Squeeze in a little lime juice, then season with salt and pepper. Stir to combine, then transfer the veg to a medium bowl and set aside.
Halve the baby plum tomatoes and pop them into a medium bowl. Add a drizzle of olive oil, a squeeze of lime and season with salt and pepper. Mix together, then set aside.
In a small bowl, mix together the soured cream and lime zest, then set the zesty soured cream aside.
Thinly slice the chilli. Grate the Cheddar.
Once the potatoes are cooked, gently scoop out the flesh (careful - it will be hot) and pop it into the bowl with the veg. Add two thirds of the cheese and mix together well.
Taste and add more salt, pepper and lime juice if needed, then spoon the mixture back into the potato skins. Top with the remaining cheese and pop back onto the baking tray.
Bake on the middle shelf of your oven until the cheese has melted and the filling is piping hot, 3-4 mins.
Just before serving, add the rocket to the bowl with the tomatoes and toss together. Cut any remaining lime into wedges.
Plate up the stuffed sweet potatoes topped with a dollop of zesty soured cream and sprinkled with the sliced chilli (add less if you don't like heat).
Serve the baby plum salad and lime wedges alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Mexican spice mix, lime, and zesty soured cream combine beautifully, giving the dish a bright, well-balanced flavour. Some found the sweetcorn and sweet potato together a little too sweet, and a few felt the spice mix got lost in the filling.
- Ease of prep: The recipe takes more time and effort than expected, largely due to scooping out and restuffing the potato skins. Several cooks found this step fiddly but felt the result was worth it.
- Suggestions: Oiling and baking the potatoes cut-side down for the first 10 minutes can help firm up the skins before scooping. Reduce the oven temperature slightly and check from 20–25 minutes, as the suggested 30–40 minutes may be too long depending on your oven; part-microwaving the potatoes first can also speed things up. If the skins collapse, simply pile the filling on top or bake it in a small dish topped with cheese — it tastes just as good. Use less chilli if you prefer a milder heat, and consider adding extra cheese to the filling for a richer result.
- Next-day meals: The stuffed sweet potato keeps well and tastes great cold the following day, making it a handy lunch option.
- Portions: Larger, rounder sweet potatoes work much better for this recipe — long, thin ones are difficult to stuff and may not hold enough filling for a satisfying main meal.
