HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Mexican Style Stuffed Sweet Potato
Cheesy Mexican Style Stuffed Sweet Potato

Cheesy Mexican Style Stuffed Sweet Potato

with Zesty Soured Cream and Baby Plum Tomato Salad

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This delicious Cheesy Mexican Style Stuffed Sweet Potato has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 caloriesVeggieClimate Conscious

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

40 grams


½ unit(s)

Green Chilli

150 grams


1 sachet

Mexican Style Spice Mix

2 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese


½ unit(s)


75 grams

Soured Cream


1 unit(s)

Bell Pepper

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2354 kJ
Energy (kcal)563 kcal
Fat19.8 g
of which saturates11.4 g
Carbohydrate76.8 g
of which sugars27.0 g
Protein15.8 g
Salt1.41 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 240°C/220°C fan/gas mark 9.
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, halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and sweetcorn and stir-fry until just soft and slightly charred, 3-4 mins.
Meanwhile, zest and halve the lime.


Stir the garlic and 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, combine the soured cream and lime zest, then set your 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 of cooked 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 of tomatoes and toss together. Cut any remaining lime into wedges.
Plate up the stuffed sweet potatoes and top with a dollop of zesty soured cream and a sprinkle of sliced chilli (add less if you'd prefer things milder).
Serve the baby plum tomato salad and lime wedges alongside. Enjoy!