Name: Mexican Stuffed Sweet Potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 medium sweet potatoes; 1 tbsp olive oil; 1 tbsp coarse salt; 2 tbsp unsalted butter; 1 cup shredded mexican cheese; ⅔ tbsp salt; ⅔ tbsp black pepper; ⅓ tbsp dried oregano; ½ tsp chili powder; ½ tsp cumin; ⅓ tsp onion powder; ⅓ tsp garlic powder; ¼ tsp smoked paprika; ½ cup black beans (drained and rinsed); ½ cup frozen or canned corn (defrosted, drained); 10-15 cherry tomatoes (quartered); ¼ cup red onion (diced); ¼ cup cilantro (minced); juice of ½ lime (about 1 tbsp); salt and pepper (to taste ); ⅓ cup sour cream; 1 tbsp chipotle in adobo (minced); juice of ½ lime (about )

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Whether you need a Meatless Monday meal or want a hearty side for Taco Tuesday, these Mexican stuffed sweet potatoes will hit the spot! Stuffed with classic tex mex spices and tons of cheese, and topped with a bright black bean corn salsa and chipotle lime crema, every bite pops with flavor!

Now, in my house, we eat tacos at least once a week, and it is not just reserved for Tuesday. While my husband is fine with eating JUST the tacos, my mind won’t let me eat a meal without sides. and these Mexican stuffed sweet potatoes are all of that and more. Spicy, zesty, cheesy, and soooo filling, it is a complete meal within itself!

Mexican Stuffed Potatoes

This simple and healthy Mexican stuffed sweet potatoes recipe has 3 major components, starting with the potatoes themselves. Begin by prepping your potatoes. Take 3-4 medium sized sweet potatoes and scrub them clean. Pat the potatoes dry and poke them with a fork several times all over the skin to create little steam holes. This prevents the potatoes from bursting during the cooking process.

Drizzle them with about 1 tbsp of olive oil and generously season with salt. Rub the skins to coat them completely. Bake them in a 400 degree oven for 40-45 minutes or until fork tender. You can also use a countertop convection over so you don’t heat up the whole house! The bottom of mine began to caramelize from the natural sugars (Yummmmm!).

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Once they finish cooking, allow them to cool a few minutes so they are easier to handle. Split the potatoes down the middle, careful not to cut them completely in half. Use a fork or large spoon to scoop out the meat of the potatoes into a mixing bowl. This recipe calls for quite a few mixing bowls, so pull out a few more to have ready.

You will want to scoop out about 3/4 of the potatoes, leaving enough of the meat in the skin to create a sturdy “shell”. Next. into the bowl with the potatoes, add 1/2 cup of shredded mexican cheese blend, or cheddar, and 2 tbsp of softened butter. Also add in your spices:

2/3 tbsp salt
2/3 tbsp black pepper
1/3 tbsp dried oregano
1/2 tsp chili powder
1/2 tsp cumin
1/3 tsp onion powder
1/3 tsp garlic powder
1/4 tsp smoked paprika

Adjust seasonings to taste if needed. Now, mash all of the ingredients together until they are combined and just slightly chunky. Scoop the filling back into the potato skin shells and top each with more cheese, about 1/2 cup total. Pop them back into the oven for another 5-7 minutes to heat through and allow the cheese to get all melted and bubbly.

Black Bean Corn Salsa

Now that the potatoes are done, sure you could top them with some sour cream and call it a day, but why stop there? While they are back in the oven, let’s make a black bean corn salsa! In a small mixing bowl, combine:

1/2 cup of black beans, drained and rinsed
1/2 cup corn
10-15 cherry tomatoes, quartered
1/4 cup diced red onion
1/4 cup minced cilantro
juice of 1/2 lime
salt and pepper to taste

Mix to combine and set the salsa aside. The longer this sits, the better, so feel free to make this a day in advance! When the potatoes come out of the oven for the second time, top all of the melty cheese with a few spoonfuls of the salsa. And we are almost finished!

Chipotle Lime Crema

The final step of these mexican stuffed sweet potatoes is the chipotle lime crema. This is just my fancy way to say doctored up sour cream! But to be honest, this cool, tangy, spicy topping is the perfect accompaniment to these rich cheesy potatoes. And is it so simple, you will want to save this recipe for all of your mexican/tex mex dishes in place of regular sour cream.

Start by taking about 1/3 cup of sour cream. Add to it the juice of half of a lime. And finally, add about 1 tbsp (or more based on heat preference) of finely chopped chipotles in adobo sauce. Chipotles in adobo, for those who are not familiar, are dried jalapenos that have been rehydrated in a rich tomato puree. They usually come in whole pieces in a can, so I take 1-2 and mince them for this recipe for even distribution. They are smokey and spicy and the perfect contrast to the cool sour cream and zesty lime!

And that is it! Top your potatoes with a dalop or dizzle of the crema and garnish with cilantro and a few lime wedges. Serve immediately so you don’t miss the chance for an awesome cheese pull.

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