Super Stuffed South of the Border Sweet Potatoes

Total Time
28 min
20 min
8 min
Sweet meets spicy in this southwestern inspired dish. Sweet potatoes, black beans and chicken are topped with our zesty Reduced Fat Mexican Blend Shredded Cheese.


uncooked sweet potato(es)

4 medium

WW Reduced fat shredded Mexican style blend cheese

1 cup(s)

fat free sour cream

½ cup(s)

chili powder

½ tsp

ground cumin

½ tsp

cooked boneless skinless chicken breast(s)

8 oz, shredded

canned yellow corn

½ cup(s), drained

canned black beans

½ cup(s), drained and rinsed

fresh lime(s)

1 item(s), cut into 8 wedges

fat free salsa

2 cup(s)


1 tsp, or to taste


  1. Wash sweet potatoes and prick all over with fork. Place in microwave 2 at a time and cook on "potato" setting.
  2. Cut potatoes in half lengthwise and scoop out filling, careful to leave the skin intact.
  3. Mix sweet potato filling with sour cream and spices until combined, then add in chicken, corn, and beans and mix well.
  4. Stuff filling back into sweet potato skins. Top with Weight Watchers Mexican Style Blend and bake until melted, about 8-10 minutes. Top with salsa and cilantro and serve with lime wedges on the side.

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