Mexican Stuffed Sweet Potatoes

square image of a sweet potato with beans and green sauce

4.89 stars (9 ratings)

Mexican Stuffed Sweet Potatoes

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.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 498kcal

Author: Nora Taylor

Ingredients

Sweet potatoes

4 medium sweet potatoes
1-2 tablespoons olive oil

Filling

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

Green sauce

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

US Customary - Metric

Instructions

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.

For serving

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!

Notes

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.

Nutrition