Mexican Stuffed Sweet Potatoes Recipe
These Mexican Stuffed Sweet Potatoes are a nutritious and flavorful vegetarian dish featuring tender baked sweet potatoes filled with a spicy mixture of black beans, corn, peppers, and onions, topped with melted cheddar cheese, sour cream, fresh cilantro, and lime juice. Perfect for a hearty lunch or dinner with a balanced blend of protein, fiber, and vibrant Mexican-inspired spices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes (about 1 pound/450g each)
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) black pepper
Filling
- 1 cup (200g) cooked black beans, rinsed and drained
- 1 cup (150g) corn kernels
- 1/2 cup (75g) diced red bell pepper
- 1/2 cup (75g) diced red onion
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) chili powder
- 1/2 teaspoon (2.5g) garlic powder
Toppings
- 1/2 cup (50g) shredded cheddar cheese
- 1/4 cup (60g) sour cream
- 1/4 cup (15g) chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the sweet potatoes: Scrub the sweet potatoes thoroughly and pat them dry to remove any dirt or debris.
- Pierce the potatoes: Using a fork, pierce each potato several times to allow steam to escape during baking.
- Season the potatoes: Rub each sweet potato with olive oil, then sprinkle evenly with salt and black pepper for flavor.
- Bake the potatoes: Place the potatoes on a baking sheet and bake in a preheated oven at 400°F (204°C) for 45-60 minutes or until tender when pierced with a fork.
- Prepare the filling: While the potatoes bake, combine cooked black beans, corn kernels, diced red bell pepper, diced red onion, ground cumin, chili powder, and garlic powder in a medium bowl. Mix thoroughly to blend the flavors.
- Cool and cut the potatoes: Once baked, allow the potatoes to cool slightly. Cut a lengthwise slit along each potato and gently open it.
- Scoop out the flesh: Carefully scoop out some of the sweet potato flesh, leaving about a 1/4 inch (0.6 cm) border intact to create a cavity for the filling.
- Combine filling with potato flesh: Add the scooped-out sweet potato flesh to the bean and vegetable mixture, and stir well to combine.
- Stuff the potatoes: Divide the filling evenly among the potatoes, mounding it into the cavities created.
- Add cheese topping: Sprinkle shredded cheddar cheese on top of each stuffed potato.
- Melt the cheese: Return the stuffed potatoes to the oven for 5-7 minutes, or until the cheese has melted and is bubbly.
- Finish and serve: Remove from oven and top each potato with a dollop of sour cream, a sprinkle of fresh chopped cilantro, and a squeeze of lime juice from the wedges. Serve immediately for best flavor and texture.
Notes
- For a vegan version, substitute cheddar cheese and sour cream with plant-based alternatives.
- You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.
- If preferred, add diced jalapeños or hot sauce for extra heat.
- Roasted or canned corn can be used based on availability.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven for best texture retention.
Keywords: Mexican stuffed sweet potatoes, baked sweet potatoes, vegetarian stuffed potatoes, healthy Mexican recipe, black beans and corn, cheesy stuffed potatoes
