Easy Baked Sweet Potato Recipe Mexican Style!

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.....

Ingredients

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.

Recipe Walk Through

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 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.

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 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

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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

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