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Mexican Stuffed Sweet Potatoes

Whether you need a meatless meal or want a hearty side for Taco Tuesday, these Mexican stuffed sweet potatoes with corn bean salsa and chipotle lime crema will hit the spot!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Dinner, Entree, Main Course, Side Dish
Cuisine: Mexican, Tex Mex
Ingredients Method

Ingredients
  

Mexican Sweet Potatoes
  • 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
Black Bean Corn Salsa
  • 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
Chipotle Lime Crema
  • ⅓ cup sour cream
  • 1 tbsp chipotle in adobo minced
  • juice of ½ lime about

Method
 

Mexican Sweet Potatoes
  1. Preheat the oven to 400°
  2. Clean and dry potatoes. Poke several times with a fork all over. Drizzle with olive oil and sprinkle liberally with salt. Rub to coat.
  3. Bak for 40-45 minutes until tender. Allow to cool enough to handle.
  4. Slice each potato open and scoop out ¾ of the flesh of the potato into a bowl, leaving enough to keep the skin firm and not collapsing.
  5. To the bowl, add butter, ½ the cheese, and remaining seasonings. Mash until mostly smooth and all combined. Scoop back into each potato skin. Top with remaining cheese and place back in the oven an additional 5-7 minutes or until cheese is melted and bubbling.
Black Bean Corn Salsa
  1. While cheese melts on potatoes, combine all ingredients for salsa in a bowl. Season to taste and set aside
Chipotle Lime Crema
  1. Mix together sour cream, minced chipotle in adobo, and lime juice.
Assemble
  1. Remove cheesy potatoes from the oven. Scoop black bean corn salsa on top of each potato and drizzle with crema. Garnish with chopped cilantro and lime wedges. Serve immediately.