Mexican Stuffed Sweet Potatoes

by Sammy Jones November 2, 2023

Mexican Stuffed Sweet Potatoes

By: Sammy Jones

Indulge in the vibrant flavours of Mexico with these delicious Mexican stuffed sweet potatoes. This budget-friendly recipe combines the natural sweetness of roasted sweet potatoes with a savoury and spicy filling. Topped with creamy avocado and tangy salsa, these stuffed sweet potatoes make a satisfying and nutritious meal, perfect for any day of the week.

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Servings

Prep time

Cook time

Recipe

Ingredients

2 medium sweet potatoes
1 tbsp olive oil
1 onion, diced
2 tsp minced garlic
1 red or yellow capsicum, diced
¼ cup pickled jalapeños
1 tsp ground cumin
1 tsp chilli powder
½ tsp paprika
400g tin black beans, drained & rinsed
125g tin corn, drained
1 avocado, diced
Fresh coriander, to garnish (optional)
Salsa, for serving
Salt & pepper, to taste

Method

Preheat oven to 200°C and line a baking tray with baking paper.
Wash the sweet potatoes and pierce them with a fork. Place potatoes on the baking tray and roast in the oven for 45-60 mins or until tender.
Meanwhile, heat olive oil in a skillet over medium-high heat.
Add the diced onion and sauté for 5 mins or until soft and translucent. Add the minced garlic, diced capsicum and jalapeño to the skillet. Sauté for 2-3 mins or until capsicum is tender.
Add the ground cumin, chilli powder, paprika, black beans and corn kernels and stir to combine. Season with salt and pepper and cook until heated through.
Add the ground cumin, chilli powder, paprika, black beans and corn kernels and stir to combine. Season with salt and pepper and cook until heated through.
Spoon the bean and vegetable filling into the sweet potato halves evenly.
Spoon the bean and vegetable filling into the sweet potato halves evenly.
Spoon the bean and vegetable filling into the sweet potato halves evenly.
Tip: Feel free to customise the toppings. Add a dollop of Greek yoghurt or sour cream, a sprinkle of crumbled feta or a squeeze of lime juice.