HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Stuffed Sweet Potatoes
Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes

with Pork and Poblano Peppers

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If you feel like you’ve tried every taco that exists, we’ve got a new way for you to get your Tex-Mex fix. This twist on loaded potatoes gives you all the Southwestern flavors you love in an unexpected but totally delicious package. Ground pork and poblano pepper are simmered in a sauce with warm spices and chipotle chili, then spooned over sweet potato halves. Speaking of the spuds, the best part of prep might be that you can microwave them until tender, so forget long and slow oven-roasting—these puppies can be on the table in under half an hour.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove


2 unit

Poblano Pepper

4 unit


2 unit


4 unit

Sweet Potato

4 tablespoon

Sour Cream


20 ounce

Ground Pork

2 tablespoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

2 unit

Chicken Stock Concentrate

1 cup

Cheddar Cheese


2 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat52 g
Saturated Fat22 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber8 g
Protein38 g
Cholesterol165 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Mince or grate garlic. Core, seed, and cut poblanos into small squares. Trim, then thinly slice scallions, separating greens and whites. Zest limes, then cut each into quarters.


Prick sweet potatoes all over with a fork. Place on a plate. Microwave on high until tender, 8-12 minutes. (TIP: A fork should easily glide into the center of the potatoes. If not tender, continue to microwave in 1 minute increments.) Set aside to cool.


Meanwhile, in a small bowl, combine sour cream, lime zest, 2 TBSP water, a squeeze of lime juice, and a pinch of salt.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork, garlic, poblanos, scallion whites, Southwest Spice, salt, pepper, and ½ tsp chipotle powder. (TIP: Add more chipotle if you like it spicy.) Cook, tossing, until pork is cooked through and veggies are tender, 5-6 minutes. Add stock concentrates and ½ cup water, stirring until thoroughly combined.


Halve sweet potatoes lengthwise; fluff insides with a fork. Top each half with ½ TBSP butter; sprinkle with salt and pepper.


Divide sweet potatoes between plates and top with pork mixture. Evenly sprinkle with cheddar and drizzle with crema. Garnish with scallion greens. Serve with hot sauce and remaining lime quarters on the side.