Name: Mexican Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 4 medium sweet potatoes; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; 1 cup black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); ½ cup diced tomatoes; Salt and pepper to taste; ¼ cup fresh cilantro, chopped; 1 avocado, sliced; ¼ cup crumbled feta cheese (optional)

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These Mexican Stuffed Sweet Potatoes are a delicious and wholesome meal packed with black beans, corn, and warm taco spices. They’re hearty, nutritious, and perfect for a plant-based lunch or dinner. The natural sweetness of the potatoes pairs beautifully with the savory and spiced filling, making this a satisfying and well-balanced dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium sweet potatoes

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup diced tomatoes

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1 avocado, sliced

1/4 cup crumbled feta cheese (optional)

Directions

Preheat the oven to 400°F (200°C).

Pierce the sweet potatoes several times with a fork and place them on a baking sheet.

Bake for 45-60 minutes, or until tender when pierced with a fork.

While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.

Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.

Stir in the cumin, chili powder, smoked paprika, black beans, corn, and diced tomatoes. Cook for 5-7 minutes, stirring occasionally, until heated through and well combined.

Once the sweet potatoes are done, carefully slice them open lengthwise, fluff the insides with a fork, and season with salt and pepper.

Spoon the bean and corn mixture into each sweet potato and top with fresh cilantro, avocado slices, and crumbled feta, if desired.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 70 minutes

Servings: 4 servings

Calories: Approximately 300 kcal per serving

Variations

Add Protein: If I want extra protein, I add shredded chicken or tofu to the filling.

Make it Spicier: I sometimes add diced jalapeños or a dash of hot sauce for extra heat.

Cheese Options: Instead of feta, I use shredded cheddar or cotija for a different cheesy twist.

Extra Crunch: Adding crushed tortilla chips or roasted pepitas on top gives a nice crunch.

Sauce it Up: A drizzle of lime crema or salsa verde takes these to the next level.

Storage/Reheating

Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Freezing: I don’t recommend freezing fully assembled stuffed sweet potatoes, but the bean and corn mixture can be frozen for up to 2 months.

Reheating: I reheat in the microwave for 2-3 minutes or in the oven at 350°F (175°C) for 15 minutes.

FAQs

How do I know when the sweet potatoes are fully cooked?

I check by inserting a fork into the center—if it goes in easily, they’re done. They should feel soft and tender.

Can I use regular potatoes instead of sweet potatoes?

Yes! I sometimes swap sweet potatoes for russet or Yukon gold potatoes for a different flavor profile.

What can I use instead of black beans?

I like to use pinto beans, chickpeas, or even lentils as a substitute for black beans.

Can I make this dish ahead of time?

Yes, I prepare the filling ahead of time and store it in the fridge. When ready to eat, I just bake the sweet potatoes and assemble.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, making this a great option for those with dietary restrictions.

Conclusion

Mexican Stuffed Sweet Potatoes are a flavorful, nutritious, and easy-to-make dish that works for any meal. Whether I’m looking for a healthy dinner or a filling lunch, this recipe never disappoints. It’s versatile, customizable, and packed with bold flavors. Plus, it’s a great way to enjoy a plant-based meal that’s both satisfying and delicious.

Recipe:

Mexican Stuffed Sweet Potatoes

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Print Recipe

These Mexican Stuffed Sweet Potatoes are a wholesome, plant-based meal packed with black beans, corn, and warm taco spices. The natural sweetness of the potatoes pairs beautifully with the savory filling, creating a nutrient-dense and satisfying dish. Perfect for a healthy lunch or dinner, this recipe is gluten-free, vegetarian, and easily customizable with your favorite toppings like avocado, feta, or a drizzle of lime crema.

Total Time: 70 minutes
Yield: 4 servings

Instructions

Preheat & Bake: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-60 minutes, until tender.
Prepare Filling: While sweet potatoes bake, heat olive oil in a skillet over medium heat.
Sauté Aromatics: Add chopped onion and garlic, sauté for 3-4 minutes until softened.
Add Spices & Beans: Stir in cumin, chili powder, smoked paprika, black beans, corn, and diced tomatoes. Cook for 5-7 minutes, stirring occasionally.
Assemble: Once sweet potatoes are done, slice open lengthwise, fluff insides with a fork, and season with salt and pepper.
Top & Serve: Spoon the bean and corn mixture into each sweet potato. Garnish with fresh cilantro, avocado slices, and crumbled feta (if using).