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    Home » Recipes » Vegetarian

    Easy Baked Sweet Potato Recipe Mexican Style!

    September 16, 2020 By Sara McCleary Updated February 15, 2021 - This post may contain affiliate links

    Jump to Recipe

    Delicious baked sweet potato recipe stuffed Mexican style. Okay so these are more an ode to Tex Mex than traditional Mexican fare, but they are flavour packed, easy to make, and healthy!

    My family is not vegetarian by any means. But like most people who have the job of providing sustenance to their brood on a daily basis, I like to thrown in vegetarian dishes at least once a week.

    This is for a few reasons. The two main ones are it cuts down the meat consumption for the health of my family and health of the planet.

    This baked sweet potato recipe is one of my saviours. Look at my recipe as a guide and use your imagination to make the stuffing your own. Of course, it doesn't have to be vegetarian.....

    baked sweet potatoes stuffed with various ingredients on a plate

    Ingredients

    ingredients for this recipe
    1. Coriander: Fresh, used both as a garnish and in the filling.
    2. Manchego Cheese: Firm sheep's milk cheese with a little zing, substitute Monterey Jack (mild) or a Pecorino/Parmesan.
    3. Avocado: Go for ripe, if not in season you can use a little store-bought guacamole.
    4. Sweet Potato: Try to find small, long thin ones, about the length of your hand.
    5. Hot Sauce: Use your favourite, or omit if you like things milder.
    6. Corn: I use canned corn. You can use fresh when in season, cooked or not.
    7. Cherry Tomatoes: If preferred use a larger tomato diced.
    8. Lime: For the filling and extra wedges to squeeze on when serving.
    9. Salsa: Use your favourite store-bought salsa. Of course you can make your own if you wish.
    10. Black Beans: I use Goya brand, as I find some Australian brand black beans strangely large and not what I regard as a Mexican style black bean.
    11. Sour Cream: Purely for delicious dolloping, go for low fat.
    baked sweet potatoes with filling on a plate with a bowl of salad and condiements

    Recipe Walk Through

    potatoes on a baking tray ready to go into the oven

    Wash sweet potatoes well and do not peel.

    Place them on a lined baking tray and place in the oven to bake at 180°C (360°F) for approximately 40 minutes.

    The potatoes will be soft and wrinkled when done. Test with a butter knife, if it goes in easily they are done.

    While the sweet potatoes are baking make your filling.

    In a large bowl mix together corn, black beans, coriander, cherry tomatoes, lime juice and a touch of salt to season if you wish.

    Keep filling in the fridge until needed.

    filling for baked sweet potatoes in a bowl next to cooked potatoes
    cutting open baked sweet potatoes on a wooden board

    Once sweet potatoes have cooled slightly (they will be super hot from the oven) slice down the middle like you would a hot dog bun.

    Do not cut right through the potato cutting it in half. Also, leave the ends intact. You are creating an "envelope" to stuff the filling in.

    Place spoonfuls of the filling mixture inside the sweet potato. Stuffing them generously to the top.

    spooning salsa on top of potatoes
    grating cheese on top of a potato

    Then grate manchego cheese over the top of the stuffed sweet potatoes, add dices of avocado, and a sprinkle of extra coriander.

    Serve on a large platter for everyone to help themselves.

    Have sour cream and salsa in bowls for people to top their potatoes with as much as they want. Plus extra wedges of lime.

    Alternative Stuffing Ideas

    This particular baked sweet potato recipe is vegetarian. Perfect for Meatless Mondays and those wanting to add a meatless meal to their dinner line up.

    They are easily made vegan with the use of vegan alternatives for sour cream and cheese.

    But with some interpretive dance moves, and a little imagination you can tweak the filling for this recipe to make it your own.

    • Barbecue Chicken: Toss some barbeque chicken in a little salsa and then add it to the rest of the filling ingredients.
    • Leftover Pulled Pork: Same as above with leftover pulled pork, though depending on how the pulled pork has been cooked you may not want to toss it in salsa.
    • Go Nuts: Add some toasted almonds or pepitas to the filling mixture for extra added crunch and flavour.
    • Bacon: Dice up some smoked bacon and crisp in a pan then add to the filling.
    • BLT: Crisp up slices of bacon, shred some lettuce, dice some tomatoes. Use this to stuff your sweet potato. Top with grated cheese, avocado, sour cream, and hot sauce.
    • Crispy Chickpeas: While baking the sweet potatoes, bake some chickpeas until crisp. Drain a can of chickpeas, toss in a little olive oil and salt and bake until crunchy. Add them to the filling.
    • Quinoa: Add leftover quinoa to the filling for extra protein.
    baked sweet potatoes cut open and stuffed with various fresh ingredients on a plate

    As mentioned these baked sweet potatoes are a big hit in my household. I have also found them to be fantastic leftovers for lunch. Now that my whole family is in COVID mode working and from home. Lunch is something else I have to plan for daily.

    What I do is put the stuffed sweet potatoes on a baking tray and re-heat them in the oven. Without the topping of sour cream and salsa, that gets added once baked.

    They take on a whole different persona as the cheese melts and the rest of the stuffing cooks. They will last a couple of days in an airtight container in the fridge as a leftover.

    I hope you enjoy this very easy baked sweet potato recipe as much as I do!

    Sara xxx

    baked sweet potatoes

    Baked Sweet Potato Recipe Mexican Style

    Recipe Author: Sara McCleary
    Delicious baked sweet potato recipe stuffed Mexican style. Okay so these are more an ode to Tex Mex than traditional Mexican fare, but they are flavour packed, easy to make, and healthy!
    5 from 5 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine American, Australian
    Servings 4
    Calories 549 kcal

    Ingredients

    • 4 orange sweet potatoes small long ones, you may need 8 if extra small
    • 300 grams canned corn you can use fresh if in season
    • 400 grams black beans goya is my preferred brand
    • 12 cherry tomatoes or a finely diced whole tomato
    • 1 bunch coriander
    • juice of ½ lime
    • 50 grams manchego cheese
    • 1 avocado
    • 300 grams store bought salsa to serve
    • sour cream to serve
    • extra lime wedges to serve

    Instructions
     

    • Wash sweet potatoes well and do not peel.
    • Place them on a lined baking tray and place in the oven to bake at 180°C (360°F) for approximately 40 minutes.
    • The potatoes will be soft and wrinkled when done. Test with a butter knife, if it goes in easily they are done.
    • While the sweet potatoes are baking make your filling.
    • In a large bowl mix together corn, black beans, coriander, cherry tomatoes, lime juice and a touch of salt to season if you wish.
    • Keep filling in the fridge until needed.
    • Once sweet potatoes have cooled slightly (they will be super hot from the oven) slice down the middle like you would a hot dog bun.
    • Do not cut right through the potato cutting it in half. Also, leave the ends intact. You are creating an “envelope” to stuff the filling in.
    • Place spoonfuls of the filling mixture inside the sweet potato. Stuffing them generously to the top.
    • Then grate manchego cheese over the top of the stuffed sweet potatoes, add dices of avocado, and a sprinkle of extra coriander.
    • Serve on a large platter for everyone to help themselves.
    • Have sour cream and salsa in bowls for people to add as much as they want. Plus extra wedges of lime.

    Notes

    Alternative Filling Suggestions

    • Barbecue Chicken: Toss some barbeque chicken in a little salsa and then add it to the rest of the filling ingredients.
    • Leftover Pulled Pork: Same as above with leftover pulled pork, though depending on how the pulled pork has been cooked you may not want to toss it in salsa.
    • Go Nuts: Add some toasted almonds or pepitas to the filling mixture for extra added crunch and flavour.
    • Bacon: Dice up some smoked bacon and crisp in a pan then add to the filling.
    • BLT: Crisp up slices of bacon, shred some lettuce, dice some tomatoes. Use this to stuff your sweet potato. Top with grated cheese, avocado, sour cream and hot sauce.
    • Crispy Chickpeas: While baking the sweet potatoes, bake some chickpeas until crisp. Drain a can of chickpeas, toss in a little olive oil and salt and bake until crunchy. Add them to the filling.
    • Quinoa: Add leftover quinoa to the filling for extra protein.

     

    Cooks Notes

    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

    Nutrition

    Serving: 1gramsCalories: 549kcalCarbohydrates: 91gProtein: 20gFat: 14gSaturated Fat: 5gCholesterol: 13mgSodium: 862mgFiber: 21gSugar: 14g
    Keyword easy midweek meals, easy sweet potato recipes, quick healthy dinner ideas
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

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      Recipe Rating




    1. Jacqueline Meldrum

      September 21, 2020 at 2:17 am

      5 stars
      I've been adding sweet potatoes to soups and stews lately but I am now craving these stuffed potatoes. They look lush!

      Reply
      • Sara McCleary

        September 24, 2020 at 12:07 pm

        Hi Jacqueline, sweet potato really is an excellent additon to soups and stews. Now I am craving that!!

        Reply
    2. Sue L

      September 20, 2020 at 10:34 pm

      5 stars
      Delicious stuffed sweet potatoes! I love all the variation ideas - thank you!

      Reply
      • Sara McCleary

        September 24, 2020 at 12:14 pm

        Hi Sue, so glad you like the variation twists I added. It really is endless what you can stuff them with.

        Reply
    3. Mama Maggie's Kitchen

      September 20, 2020 at 7:56 pm

      5 stars
      Ooooh I love everything Mexican especially the dishes! This Baked Sweet Potato looks absolutely mouthwatering! I can't wait to make this.

      Reply
      • Sara McCleary

        September 24, 2020 at 12:15 pm

        Hope you enjoy them when you make them.

        Reply
    4. Lata Lala

      September 20, 2020 at 5:32 pm

      5 stars
      With awesome flavours packed, easy to make, and healthy, baked tex mex atyle sweet potato is worth trying.
      Delicious share.

      Reply
      • Sara McCleary

        September 24, 2020 at 12:15 pm

        Thanks so much Lata

        Reply
    5. Katie

      September 20, 2020 at 4:11 pm

      5 stars
      Looks so good! Can’t wait to try this one.

      Reply
      • Sara McCleary

        September 24, 2020 at 12:16 pm

        Hi Katie, hope you enjoy them when you do.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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