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Side Dishes

Southwestern Stuffed Sweet Potatoes

A medley of salsa, beans, Pepper-Jack, and creamy avocado jazzes up tantalizing sweet potatoes with lots of zesty flavors.

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4 - 4 serving

Total Time

Cook Time


  • 1 c. salsa
  • 1/2 c. drained, rinsed small white beans
  • 1/2 c. drained, rinsed chickpeas
  • 1/2 tsp. ground cumin
  • 1 c. salsa
  • 4 sweet potatoes, each 6-8 oz, baked
  • 1 c. grated Pepper-Jack cheese
  • 1 avocado, pitted, peeled, cut into ½" pieces
  • 1/4 c. fresh cilantro leaves
  • 1 tbsp. drained diced pimientos


In nonstick skillet, cook first 5 ingredients until hot. Split potatoes lengthwise; fluff insides with fork. Top each potato with 1 tbsp cheese. Top with bean mixture and remaining cheese. 

On microwave- safe plate, microwave in 15-sec. intervals until cheese is melted. Top with last 3 ingredients.

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