mexican sweet potatoes

You won't believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!

Mexican Sweet Potatoes

sweet potatoes

Olive oil, for rubbing

Kosher salt

recipe Black Bean Salsa

corn kernels

Creamy Cilantro Sauce

Mexican hot sauce (such

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you&#8217;re planning to make the Creamy Cilantro Dressing, skip this part. 

Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 

Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.

To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!

Mexican Quinoa Stuffed Sweet Potatoes

olive oil

red onion

chopped bell pepper

corn

quinoa

black beans (drained & rinsed)

chili powder

cumin

smoked paprika

salt

avocado (mashed)

Tahini

Hot sauce

cilantro

Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.

Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.

When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

https://content.jwplatform.com/videos/ONwYr7Hp.mp4

These zesty Mexican Stuffed Sweet Potatoes pack tons of flavor into each bite. Filled with black beans, corn, and a tangy green sauce, they can easily be made ahead of time or enjoyed fresh for dinner.

Mexican Stuffed Sweet Potatoes

can fire roasted corn, drained

can black beans, drained and rinsed

lime juice

cilantro,

black pepper

cayenne pepper, optional for heat

avocados

water

garlic

Preheat the oven to 400 degrees F and grease a large pan with olive oil. Clean and dry the sweet potatoes, then cut them in half, lengthwise.

Place them flesh side down on the greased pan, and bake for 25-35 minutes, until the potatoes are tender and shriveled.  How long they take will depend on their size.

For the sweet potatoes

In a large bowl, combine the fire roasted corn, black beans, red onion, lime juice, olive oil, cilantro, salt, black pepper and cayenne pepper. Taste and adjust if necessary by adding more salt, lime juice or pepper.

For the filling

In a blender or food processor, add the flesh of the avocados (remove the pit and skin), water, salt, lime juice and garlic. Blend until smooth, then add the cilantro and pulse until it leaves little flakes in the sauce, but do not completely blend.

For the sauce

When the sweet potatoes are tender, remove from the oven and flip flesh side up. Mash the inside of each potato a little bit, then add some of the filling to each one, about 3/4 cup each. Drizzle with green sauce, as desired, and serve with more limes, hot sauce, vegan sour cream or pickled red onions. Enjoy!

For serving

Perfect for game day appetizer, Mexican sweet potatoes are packed with zesty vegetables, cheese, and a fiesta of toppings like nachos are.

6-7 medium sweet potatoes

vegetable oil

yellow onion (finely diced)

red bell pepper (finely chopped)

garlic (minced)

salt and pepper

14 oz canned black beans

oz corn kernels (fresh or frozen (thawed))

Chili powder

Cotija cheese (see substitutes in blog post)

Cilantro (chopped)

Scallions (sliced)

salsa (optional)

Lime Wedges

Sour Cream

Preheat oven to 425°F (220°C). Pierce 6-7 medium sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until soft. Test either by squeezing or piercing with a fork.

While sweet potatoes are baking, heat the 1 tbsp vegetable oil in a pan over medium heat. Add 1 1/2 cup yellow onion and ½ cup red bell pepper and sauté until softened and translucent onions, about 3-5 minutes. Add 2 cloves garlic and cook for another minute. Sprinkle with salt and pepper to taste. Set aside.

Let the potatoes cool for 5 minutes, or until cool enough to handle. Cut them in half lengthwise (a serrated knife is best) and scoop out the flesh with a spoon, leaving a thin but even layer of potato inside of the skins.

In a large bowl, mix together the sauteed onion mixture, 1 14 oz canned black beans , 1 1/2 oz corn kernels, 1/4 tsp Chili powder, and the scooped out sweet potato flesh. Scoop the filling into the sweet potatoes and top with 1 cup Cotija cheese.

Bake for about 5-10 minutes or until warmed throughout and the cheese starts to crisp.

Serve with additional toppings like Sour Cream, Cilantro, Scallions, 3-4 tbsp salsa, or jalapenos.

I used kidney beans instead of black beans. So good!

I used yukon gold potatoes instead for a dinner. The family loved it and much healthier than tacos.

These were Delicious! I added some seasoning salt, as well.

Big hit at our Superbowl party! New fan favorite.

Topped ours with salsa &amp; guac. Terrific!

Such a great recipe! Easy to make and easy on the budget, can't ask for more.

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Mexican Stuffed Sweet Potatoes

Mexican Sweet Potatoes

Top 4 mexican sweet potatoes recipes from across the web

The most viewed mexican sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexican Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potato...

Mexican Stuffed Sweet Potatoes

Mexican Sweet Potatoes

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