Mexican Stuffed Sweet Potatoes

Mexican stuffed sweet potatoes with seasoned black beans, corn, tomatoes and onions, topped with velvety guacamole and tangy cream sauce. This dinner recipe is full of flavours and textures, vegetarian-friendly, gluten-free, and high in plant-based protein, fibre and vitamins.

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Baked sweet potatoes are a quick and easy meal that can be transformed into a delicious, satisfying and healthy dinner with a few simple ingredients. In this recipe, I share Mexican stuffed sweet potatoes, with a hearty filling of black beans, corn, tomatoes and onions, seasoned with warm spices, and topped with guacamole and zesty creamy sauce drizzle.

I love the juxtaposition of textures in this dish: jammy, soft baked potatoes, firmer, chewier black beans and corn, creamy avocado, crunchy onions and fresh herbs. The same goes for flavours with Tex Mex vibes in every bite.

As well as being nutritious and well-balanced, these sweet potatoes are great for meal prep. You can prepare and store each part of this recipe separately, then assemble for lunch or dinner as needed. I’ll provide a few tips below.

I hope you enjoy this recipe, It’s great for a meat-free, vegetarian dinner and it’s budget-friendly while delivering top marks in the nutrition and taste department.

What You’ll Need

Here is what you’ll need for Mexican stuffed sweet potatoes recipe. Find the full measurements in the recipe card below.

• Sweet potatoes – pick large to medium potatoes. These are baked with skin on so avoid any with blemished, damaged skin.
• Filling: Black beans (home-cooked from dry or canned), sweet corn (canned or frozen), fresh tomatoes (I like Roma as they have fewer seeds), red onion, garlic powder, cumin powder, smoked paprika, salt and chili (optional).
• Guacamole – this is a quick mix of ripe avocado, lime juice, garlic powder (or garlic salt), and a little chili.
• Mexican crema – this is a tangy cream sauce that you can buy pre-made in stores or make your own using sour cream, lime juice, garlic and a little salt; I provide the measurements in the recipe below.
• Queso fresco – this Mexican crumbly cheese is used as a topping, it’s similar to feta but milder in flavour; you can use mild feta or even some grated Cheddar instead.
• Coriander – aka cilantro in the USA, freshly chopped to garnish the potatoes and to add that quintesentail Mexican herb flavour and aroma.

How To Make Mexican Stuffed Sweet Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

• Bake sweet potatoes. Heat the oven to 200 C / 400°. Rub the sweet potatoes with olive oil and sprinkle with salt. Place on a pan and bake for 45 minutes to an hour. Pierce the potatoes with a fork to test for doneness.
• Make the filling. Combine the black beans and corn together and heat for 2 minutes in the microwave or in a pan on a stovetop. Add the remaining filling ingredients and stir to combine. It’s a warm/cold filling.
• Make guacamole. Mash the avocado, then add the lime juice, garlic salt (or garlic powder and a few pinches of salt) and chili powder and stir to combine.
• Make Mexican cream. If making homemade, combine all ingredients in a bowl and whisk until smooth.
• Assemble the potatoes. Cut the sweet potatoes open and add ¼ of the filling ingredients to each potato, then top with some guacamole, Mexican cream sauce, queso fresco (or another cheese) and chopped coriander/cilantro.

Recipe Tips

• You can make the filling and the baked potatoes a day in advance.  Reheat both before assembling the potatoes. If making Mexican crema yourself, it can be kept in the refrigerator for a few days. Guacamole is best made fresh as needed.
• If you don’t like raw onion in the filling, you can saute the onion and tomatoes with the spices, black beans and corn so the whole filling is pre-cooked and warm.
• Store in an airtight container in the refrigerator for up to 3 days. You can store everything for longer but the filling will start to get a little soggy. Guacamole won’t keep as well so I recommend making that fresh. Ideally, store each element of the dish separately if making ahead of time.
• Feel free to swap out black beans for other types of beans or even chickpeas or lentils. If you eat chicken, some cooked shredded meat can also be added, or canned tuna.
• Make it vegan/dairy-free. Make Mexican crema using plant-based yogurt. Omit the cheese or sprinkle with nutritional yeast flakes. You can also make a dairy-free cashew nut cheese sauce to drizzle over the top.

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