A Beginner’s Guide to Making Flavorful Mexican Stuffed Sweet Potatoes

Cooking can feel intimidating when you’re just starting out, but the right recipes make all the difference. This Whole30 Instant Pot Mexican Stuffed Sweet Potato dish is a perfect beginner-friendly recipe that balances simplicity, bold flavors, and wholesome ingredients. Whether you’re new to the kitchen or just looking for an easy, delicious meal, this dish delivers on all fronts.

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One of the best things about this recipe is that it uses an Instant Pot, which takes the guesswork out of cooking. Sweet potatoes become soft and tender without the need for constant monitoring, and the chicken turns out juicy and full of flavor with minimal effort. Plus, the creamy guacamole and avocado-jalapeño sauce elevate the dish, making it feel restaurant-quality with very little work.

This recipe is also highly adaptable. If you don’t have an Instant Pot, you can prepare the components using a stovetop and oven. Additionally, the ingredients are flexible, allowing you to adjust for personal preferences or dietary needs. Let’s break this recipe down step by step so you can confidently create a flavorful, nutritious meal.

Ingredients and Preparation

For the Sweet Potatoes

• 4 medium sweet potatoes, scrubbed
• 1 ½ cups water

For the Chicken

• 2 chicken breasts (1 to 1 ½ pounds, depending on size)
• 1 (10-ounce) can of tomatoes with green chilies, undrained
• 1 tablespoon taco seasoning

For the Avocado-Jalapeño Sauce

• 1 avocado, peeled and seeded
• 1 jalapeño, stem removed
• ½ cup fresh cilantro leaves
• ½ cup water
• 2 cloves garlic
• 2 teaspoons lime juice
• ½ teaspoon salt

For the Guacamole

• 2 avocados, halved and pitted
• ¼ cup avocado-jalapeño sauce
• Salt, to taste

For Garnish

• Thinly sliced jalapeños
• Fresh cilantro
• Salsa or additional diced tomatoes with green chilies, drained
• Chopped red onion

Ingredient Substitutions and Notes

• Sweet potatoes: You can use regular potatoes if preferred, but the sweetness of sweet potatoes complements the spices well.
• Chicken: Substitute with shredded beef, turkey, or even cooked black beans for a vegetarian version.
• Jalapeño: For less spice, remove the seeds or use mild green chilies instead.
• Cilantro: If you’re not a fan, parsley can be used, though it will alter the flavor slightly.

Step-by-Step Instructions

1. Cook the Sweet Potatoes

1. Prick the sweet potatoes all over with a fork to allow steam to escape during cooking.
2. Place the steaming trivet inside the Instant Pot, then pour in 1 ½ cups of water.
3. Arrange the sweet potatoes on top of the trivet. Secure the lid and set the Instant Pot to Manual (High Pressure) for 16 minutes.
4. Once done, use a quick release to release the pressure. Carefully remove the sweet potatoes and set them aside.
5. Discard the steaming water and rinse the pot.

Alternative Method (Oven-Baked Sweet Potatoes):
If you don’t have an Instant Pot, bake the sweet potatoes at 400°F (200°C) for 45-50 minutes, or until they are fork-tender.

2. Cook and Shred the Chicken

1. In the Instant Pot, combine the chicken breasts, taco seasoning, and canned tomatoes with green chilies. There’s no need to add extra water—the tomatoes provide enough liquid.
2. Secure the lid and set the Instant Pot to Manual (High Pressure) for 20 minutes.
3. Perform a quick release, then remove the chicken from the pot.
4. Shred the chicken using two forks.
5. Return the shredded chicken to the pot and set the Instant Pot to Sauté mode for a few minutes, stirring occasionally until most of the liquid is absorbed.

Alternative Method (Stovetop Chicken):

• Place the chicken, taco seasoning, and tomatoes in a pot.
• Cover and simmer on low heat for 20-25 minutes, flipping halfway through.
• Once fully cooked (internal temperature of 165°F or 75°C), shred the chicken and mix it with the sauce.

3. Make the Avocado-Jalapeño Sauce

1. In a food processor, combine the avocado, jalapeño, cilantro, water, garlic, lime juice, and salt.
2. Blend until smooth. Add a little extra water if needed to achieve a creamy consistency.

4. Prepare the Guacamole

1. In a bowl, mash the avocados with a fork.
2. Stir in ¼ cup of the avocado-jalapeño sauce and a pinch of salt.
3. Mix until well combined.

5. Assemble the Dish

1. Slice each sweet potato open lengthwise. Gently press the ends together to open up the center.
2. Spoon the shredded chicken over each sweet potato.
3. Top with guacamole and a drizzle of avocado-jalapeño sauce.
4. Garnish with sliced jalapeños, fresh cilantro, salsa, and chopped red onion.

Beginner Tips and Notes

Cooking Tips

• Checking if the chicken is done: The chicken should be fully opaque and easy to shred. If unsure, use a meat thermometer—165°F (75°C) is the safe temperature.
• Sweet potato doneness: A fork should easily slide into the potato. If it’s too firm, cook for an additional 5 minutes.
• Preventing mushy guacamole: Add a bit of lime juice and cover tightly with plastic wrap, pressing it directly onto the surface to minimize air exposure.

Troubleshooting

• Chicken too dry? Mix in a small amount of the reserved tomato juices or a splash of broth.
• Overcooked vegetables in the sauce? Add an extra avocado to balance the flavor and texture.
• Too spicy? Use half a jalapeño or remove the seeds to reduce heat.

Efficient Meal Prep

• Cook extra chicken: It can be stored and used for tacos, salads, or wraps.
• Make sauces in advance: The avocado-jalapeño sauce and guacamole can be prepared a few hours ahead.

Serving Suggestions

This dish is a complete meal on its own, but if you’d like to round it out, consider:

• Side Salad: A simple mix of romaine, cherry tomatoes, and lime vinaigrette adds freshness.
• Roasted Vegetables: Serve with roasted bell peppers, zucchini, or cauliflower for extra texture.
• Rice or Cauliflower Rice: If you want a heartier dish, pair with Mexican-style rice or cauliflower rice.

Storage Tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For meal prep, store the chicken and sweet potatoes separately for easier reheating.
• Reheat in the microwave or a 350°F oven until warm.

Conclusion: Try This Flavorful, Easy Recipe Today

This Mexican Stuffed Sweet Potato recipe proves that cooking doesn’t have to be complicated. With just a handful of ingredients and simple steps, you can create a meal that’s packed with flavor and nutrition. Whether you’re new to cooking or just looking for an easy, wholesome dinner, this dish is a fantastic choice.

Give it a try, experiment with your favorite toppings, and share your experience. Cooking is all about learning, and this recipe is a great place to start. Happy cooking!