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Whole30 Mexican stuffed sweet potatoes

Whole30 Instant Pot Mexican Stuffed Sweet Potatoes

These Mexican stuffed sweet potatoes are a favorite dinner recipe! Stuffed with tender chicken and topped with a quick guacamole, they're so healthy and insanely full of flavor. Whole30 and paleo.
Course Main Course
Cuisine American, Mexican, Whole30
Keyword dinner, healthy, sweet potatoes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 582kcal


  • Instant Pot
  • Food processor


For the Sweet Potatoes

  • 4 medium sweet potatoes scrubbed
  • 1 ½ cups water

For the Chicken

  • 2 chicken breasts 1-1 ½ pounds depending on size
  • 1 10-ounce can tomatoes with green chiles undrained, any variety
  • 1 tablespoon taco seasoning

For the Avocado-Jalapeño Sauce

  • 1 avocado peeled and seeded
  • 1 jalapeño stemmed
  • ½ cup fresh cilantro leaves
  • ½ cup water
  • 2 cloves garlic
  • 2 teaspoons white vinegar
  • ½ teaspoon salt

For the Guacamole

  • 2 avocados halved, pitted
  • ¼ cup avocado-jalapeño sauce
  • salt

For Garnish

  • jalapeños sliced thin
  • fresh cilantro
  • salsa or more tomatoes with green chiles drained
  • red onion chopped


  • See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time if you like.
  • Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in the bottom of Instant Pot pot then pour 1 1/2 cups water in the pot. Place sweet potatoes on trivet then secure the lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse the cooking pot, making sure outside is very dry.
  • Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed. 
  • Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth. 
  • Make the guacamole: mash avocados and stir in avocado-jalapeño sauce.
  • To serve: with a knife, make a slit down the top of each sweet potato and press sweet potatoes end's toward the center to push open. Top with shredded chicken, guacamole, avocado-jalapeño sauce, salsa or more tomatoes with green chiles, and garnishes. Serve immediately.



  • If you don't have an Instant Pot, follow these instructions to bake your sweet potatoes: Preheat oven to 400º F. Prick sweet potatoes all over with a fork then place directly on the oven rack in the middle position. Bake for 40-45 minutes or until easily pierced with a fork. Remove sweet potatoes from oven and set aside.
  • To make chicken in a slow cooker instead of an Instant Pot: In the pot of a slow-cooker, combine all ingredients. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks and leave in the slow-cooker for the rest of the time.
Recipe yields approximately 4 servings (1 stuffed sweet potato per serving). Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 582kcal | Carbohydrates: 62g | Protein: 31g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 622mg | Potassium: 2071mg | Fiber: 18g | Sugar: 12g | Vitamin A: 32631IU | Vitamin C: 34mg | Calcium: 122mg | Iron: 3mg | Net Carbs: 44g