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.
Add some excitement to your dinner plate with these fun Mexican Stuffed Sweet Potatoes. They’re loaded with a tex-mex filling and are finished with a fresh and tangy avocado sauce on top.
The simple corn and black bean filling is made with fresh veggies and just a little bit of cayenne for a touch of fire. Thankfully, the heat isn’t overpowering when mixed with the creamy avocado lime sauce and natural sweetness from the potatoes. When these three elements come together, you have dreamy, creamy, and tender vegan stuffed sweet potatoes!
The whole family will love this quick and easy recipe because:
- It’s super flexible
- It can easily be made ahead of time
- Every bite is exploding with flavor
- And they make for great leftovers!
How to make stuffed sweet potatoes
The halved sweet potatoes need to be baked first so they’re soft and tender. Bake them flesh side down on a greased pan while you prepare the rest of the elements.
Make the filling by mixing the corn, black beans, red onion, lime juice, olive oil, cilantro, salt, black pepper, and cayenne in a bowl. Taste and adjust as necessary.
Blend the avocado sauce ingredients together (except the cilantro) until smooth. Lastly, add the cilantro into the sauce and pulse until the leaves turn into small flakes.
It’s time to eat! Mash the inside of the cooked sweet potatoes and add a little filling inside each one. Drizzle each potato with some green sauce on top or use my Vegan Nacho Cheese or Nut Free Vegan Cheese Sauce instead.
Quick and easy pickled red onions are a must have for all sorts of Mexican-inspired recipes.
Finish the potatoes with any garnish you like. More cilantro, vegan queso, avocado, crumbled tofu bacon, chimichurri sauce, hot sauce, cheese, vegan sour cream, or restaurant-style salsa would all be delicious.
Tips and substitutions
- Only have frozen corn? No problem! Feel free to thaw it first and use it instead of the fire roasted corn.
- No need to wrap the potatoes in foil first. Cutting sweet potatoes in half and baking them without any foil will help them cook quickly and caramelize.
- The size of the potatoes will affect the baking time. Check them after 40 to 50 minutes. You’ll know they’re done when you can pierce the potato with a fork.
Make ahead option
Go ahead and make each element of this recipe a day or two before serving. Baked sweet potatoes can be wrapped well and kept in the fridge for up to three days. Reheat them in a 350ºF oven or a microwave until warmed through.
Store the premade filling in an airtight container in the fridge. When it’s time to assemble the potatoes, let the filling sit at room temperature for about 30 minutes beforehand.
Lastly, the avocado lime sauce can be stored in the fridge for a few days before serving. Give it a stir before adding a drizzle on top of the potatoes. The leftovers can be used for all of your vegan Mexican favorites, like nachos or burrito bowls.
Can you freeze baked sweet potatoes?
Save some time and bake the sweet potatoes months ahead of serving. Bake the halved potatoes until tender and leave them to cool completely. Wrap them well in plastic or foil, leave them in a sealed freezer bag, and freeze for up to 1 year.
What to serve with Mexican sweet potatoes
Mexican Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1-2 tablespoons olive oil
- 15 ounce can fire roasted corn, drained
- 15 ounce can black beans, drained and rinsed
- 1/4 cup diced red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro, packed
- 1/4 teaspoon salt
- pinch black pepper
- pinch cayenne pepper, optional for heat
- 2 medium avocados
- 1 cup water
- 1 teaspoon salt
- 4 tablespoons fresh lime juice
- 2 small cloves garlic
- 3/4 cup chopped cilantro, loosely packed
For the sweet potatoes
- 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 filling
- 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 sauce
- 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.
- 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!
- This recipe fed my family of 5 with a little leftover, but servings will vary depending on appetites. It may only serve 4 if you are feeding all adults.