These Stuffed Mexican Sweet Potatoes are easy to make and full of flavor. You probably already have most of the ingredients in your pantry.
Given the current situation we have to be more flexible than ever. I will be sharing some of the recipes I’ve been making, but use it more as a guideline and let it spark some fresh meal ideas or inspiration that you and your loved ones will enjoy. If you don’t have an ingredient readily available, make a substitution. It’s about working with whatever you have on hand.
These stuffed Mexican sweet potatoes are great because they make a filling, balanced meal. Sweet potatoes are delicious on their own but make a great base for all kinds of different meal combinations. These particular baked sweet potatoes are filled with a mixture of black beans, corn, tomato, and Mexican spices. Add in guacamole, chipotle aioli, and cilantro as the perfect complimentary toppings.
Substitutes or additions:
Sweet potato– swap for other yam or potato, such as Russet or Yukon Golds.
Black Beans– switch with any legume you prefer (lentil, chickpea, kidney bean, etc)
Add a grain– feel free to add any grain you have in the pantry into the taco mixture (quinoa, rice, barley, farro, and more)
Add meat– cook up some ground lean beef, chicken or turkey and add the taco seasoning
Corn– I used frozen roasted corn because that’s what I had on hand, canned corn is fine. Or substitute/add any other vegetables to your preference. Red peppers, mushrooms, sautéed greens, tomatoes, or jalapeños.
Tomato- the recipe calls for a can of petite diced tomatoes. I unfortunately did not have any on hand. However, I had fresh pico de gallo from the store that I used instead. Alternatively, if you have fresh tomatoes just dice them up and add to the taco mixture.
Toppings– this is where you can have some fun and individualize the sweet potatoes. Add a dollop of sour cream or Greek yogurt, cilantro or scallions, fresh diced avocado or guacamole, sliced jalapeños, crushed tortilla chips, hot sauce, diced red onion, shredded cheese and more. I had a can of chipotle in adobo so I wanted to make my own version of chipotle aioli. If you don’t have chipotle in adobo you can substitute a hot sauce into the recipe below or skip it all together.
I chose to use sweet potatoes because I find the sweetness is a great balance to the spicy Mexican filling. I love how sweet potatoes pair beautifully with Mexican flavors. If you are looking to try other Mexican sweet potato dishes, you might try my Vegetarian Enchilada with Sweet Potato and Black Beans recipe.
Why are sweet potatoes healthy?
All potatoes are nutrient dense and healthy for you, however the nutrient content just varies. Sweet potatoes are high in fiber, vitamin c, potassium, and B vitamins. What is really impressive about its nutritional profile is a single sweet potato offers over 100% of the recommended daily vitamin A. Vitamin A helps maintain healthy skin, vision, bones and other tissues. Also, the precursor to vitamin A, beta carotene (which gives the orange pigment) acts as an antioxidant, fighting cell damage.
So easy to throw together!
These stuffed Mexican sweet potatoes are simple to throw together. However, if you choose to roast the potatoes, they will take about 45min to an hour, depending on the size. I prefer them roasted because they get nice and caramelized. If you are short for time, microwave the sweet potatoes for 8-10 minutes. Alternatively, to make it even easier, bake a bunch of potatoes together and then you have a quick 20 minute meal during the week.
This recipe is gluten free and vegetarian but can be made vegan if you omit the chipotle sauce. There is so much flavor and texture in this meal, you won’t even miss the meat. However, feel free to add your favorite lean ground meat to the taco mixture.
These stuffed Mexican sweet potatoes are simple, yet delicious, and are a great nutritionally balanced meal.
Stuffed Mexican Sweet Potato
Ingredients
- 2 medium sweet potatoes
- ½ onion diced
- 2 cloves garlic minced
- 1-14 oz can black beans rinsed & drained
- 1 cup frozen roasted corn or canned
- 1-14 oz can petite diced tomatoes, no salt added
- ½ cup water
- ½ teaspoon cornstarch or arrow root flour
Taco seasoning: (or use 1 tablespoon pre-bought taco mix)
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp oregano
- ¼ tsp black pepper
Chipotle aioli (optional)
- 1 cup plain Greek yogurt
- ½-1 Tablespoon chipotle in adobo
- 1-2 teaspoon honey
- 1-2 teaspoon lime juice
- Optional toppings: guacamole, diced avocado, red onion, cilantro, scallions, sour cream or Greek yogurt
Instructions
- Preheat the oven to 400°F.
- Scrub the sweet potatoes under running water and pat them dry with a paper towel.
- Prick the sweet potatoes with a fork and place them on a baking tray lined with aluminum foil.
- Bake the sweet potatoes for 45-60 minutes, depending upon the size, or until fork pierces easily through sweet potato.
- While the sweet potatoes cook, prepare the filling. Mix the taco seasoning spices in a small bowl.
- Heat a medium pan over medium high heat. Lightly grease the pan. Once hot, add onion and sauté until translucent, about 5 minutes. Add garlic, stir and cook for additional 2 minutes. Add the black beans, corn, diced tomatoes (and other additional items)
- Note: if adding ground meat, be sure to brown and drain any liquid before adding the other items to the pan.
- Mix the corn starch or arrowroot flour with the ½ cup water. Add the taco seasoning and water mixture to the pan. Stir and let simmer on low. You may have to add additional water if it gets too thick. Taste and adjust seasoning to your liking. If you like it more spicy add more chili powder.
- When sweet potatoes are done, cut them in half. Mash the filling with a fork slightly. Then spoon taco mixture on top. Serve with your favorite toppings.
- Optional Chipotle Aioli: place Greek yogurt, chipotle in adobo, honey and lime juice in a blender. Blend until smooth. Taste and adjust seasoning. If you want more spice add more chipotle in adobo, if its too spicy you can add more honey and lime juice. If it is too thick you can add a little water for a better consistency.
Nutrition Facts
What easy meals have you made using pantry staples? Share below in the comments! Save this recipe below and share with friends and family!
