Mexican Sweet Potatoes
Delicious and nutritious Mexican sweet potatoes stuffed with black beans, corn, and avocado, topped with vibrant herbs and spices for a delightful culinary experience.
Ingredients
Sweet Potatoes Preparation
- 4 large large sweet potatoes Uniformly sized for even cooking
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 juices juices of limes Juice of 2 limes
Toppings
- 1 cup black beans, drained and rinsed
- 1 cup corn, thawed if frozen
- 1 medium avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco or feta cheese (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the sweet potatoes and pat them dry. Prick each sweet potato several times with a fork.
- Rub the sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
Roasting
- Place the sweet potatoes on the baking sheet and bake for about 45 to 60 minutes or until tender.
- While the sweet potatoes are roasting, prepare the toppings by combining black beans, corn, diced avocado, and lime juice in a bowl.
Assembly
- Once the sweet potatoes are cooked, take them out of the oven and let them cool slightly.
- Cut a slit down the center of each sweet potato and gently open them up.
- Spoon the black bean and corn mixture into the sweet potatoes. Top with chopped cilantro, crumbled cheese, and jalapeños, if desired.
- Serve warm and enjoy!
Notes
For serving, place stuffed sweet potatoes on platters and let guests choose their toppings. Pair with a garden salad or grilled chicken/fish for a complete meal. Allow leftovers to cool, store in an airtight container, and refrigerate for up to three days.