Mexican Stuffed Sweet Potatoes | Sarah Wyland

[Recipe] Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes | Sarah Wyland

Whole30 keeps me on my toes in the kitchen. Grocery shopping requires a lot more planning. Several rounds of Whole30 later, I’ve got a pretty good list of what foods and brands are compliant and which aren’t, but I’m still reading labels and going to multiple stores to stock my fridge and pantry. Cooking itself is an adventure as I’m trying new recipes and ingredients and hoping it works out.

A couple of weeks ago, I wanted something hearty but simple. I didn’t want to spend an hour in the kitchen, but I wanted something that would “stick to the bones” as they say. And did I mention I wanted something easy?

These mexican stuffed sweet potatoes are easy. So is the green sauce I put on top of them. They definitely stick to the bone. And I bet you already have most of the ingredients in your kitchen, Whole30 or not.

Mexican Stuffed Sweet Potato | Sarah Wyland

One of my go-to meal prep tricks is to put chicken breasts in my crock-pot with a sauce of my choice. Salsa, barbecue, hot sauce… So many options. Barbecue was out, though, and I was planning to have buffalo chicken meatballs for lunch, so hot sauce, an easy Whole30 option, was also out. Finding compliant salsa isn’t impossible, and I could have certainly made my own, but I happened to know Rotel is compliant. Bonus: it’s easy to find AND it’s affordable! Win-win.

Whether you’re looking for a recipe the whole family will enjoy or something for just you, these Mexican stuffed sweet potatoes will check all the boxes. (Have I mentioned how easy they are?)


For the chicken:

  • Chicken Breasts
  • 1-2 cans of original Rotel
  • Salt and pepper to taste

Green Sauce:

  • 1 Avocado
  • 1 Jalapeno, seeded and diced
  • ½ cup water
  • 2 TSP white vinegar
  • ½ TSP of salt
  • Cilantro to taste
  • 2 cloves of garlic


  • Place chicken in crock-pot and add rotel, salt, and pepper; Cook on low for eight hours or high for four hours; Shred chicken when finished
  • For Green Sauce: Place all ingredients in a food processor or blender; Blend until creamy

To serve, cut open a baked sweet potato, add the chicken, and top with green sauce. I added a bit of avocado as well – so good!

I found the chicken kept well in an airtight container for the week. The green sauce started to brown after a couple of days, so keep that in mind. I made a fresh batch mid-week n under 10 minutes. You can bake potatoes ahead of time as well, but I simply popped them in the microwave each evening.

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