Mexican Stuffed Sweet Potatoes

mexican stuffed sweet potatoes

These Mexican flavoured stuffed sweet potatoes are an absolute favourite in our house.

With ‘healthified’ nachos and tacos being a summer favourite, this alternative is a great way to keep those delicious flavours there, yet still feel warm and nourished.

The large orange variety of sweet potatoes that are readily available and in season right now are perfect for this recipe, but any large sweet potato would work.

I like to slow roast them to make the insides super sweet, soft and caramel like.

Seriously, this is a must-add to your winter menu – it can be easily adapted to what you have in the cupboard or to what’s in season.

Why are sweet potatoes such a favourite?

Although they’re sweet, they’re still low GI (glycemic index) meaning they’re slow to release their nutrients and won’t spike your blood sugar levels, giving you sustained energy and keeping you FULL. Yes! Plus, they’re nutrient-dense, in particular high in beta-carotene (Vitamin A) which is an important antioxidant.

Don’t be put off by the long ingredient list below – these are likely things you’ll have on hand.  You may just need to pick up a little extra garlic – this recipe is FULL of it, just how we like it!

Note – we have used canned items for ease, but feel free to cook the beans or corn from scratch or use whole tomatoes and simmer them down to create a sauce with the spices used.

mexican stuffed sweet potatoes


2 large sweet potatoes

1 can organic black beans

1 can organic whole corn kernels

1 can/tetrapack chopped tomatoes

1 red onion- chopped finely

10 cloves of garlic (or a large bulb) – chopped finely

1 lemon

1/2 fresh chilli chopped

Handful of fresh coriander chopped

Coconut oil for cooking

Spices on hand – cumin, paprika, cayenne pepper, thyme, salt, black pepper

Optional – Avocado; cashew cream or other creamy topping of choice.


1. Slice the sweet pots’ in half (lengthways) and place them face-down on a baking tray with a little coconut oil and salt.  Leave to bake for an hour at around 150 degrees c.

2. Chop the red onion finely and squeeze a half a lemon’s juice into a bowl – mix thoroughly with hands and then set aside (this should be left for at least 30 minutes) – this helps to pickle the onion and take away some of the sharpness, creating a sweeter flavour.

3. Black beans: Take 6 of the chopped garlic cloves, thyme, a sprinkle of salt and a little coconut oil – place into a pan, once heated throw in the black beans and simmer on a medium heat (with lid off) until the liquid is gone and they’re a nice thick consistency.

4. Tomatoes: In a pot – place tomatoes, remaining garlic (4 cloves), 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne pepper and chilli – cook on a medium heat until liquid is reduced and the mixture has thickened.

5. Corn salsa: In a separate pan, throw in the drained corn kernels and bring to medium heat, ‘dry fry’ until crispy and golden.  Once cooked, mix in with the ‘pickled’ red onion.

6. If you’re making an avo mash (as we did), do this now (combine 1 – 2 avocados, lemon/lime, coriander and salt – mash until smooth).  Otherwise get your creamy condiment of choice.

7. Once your sweet potatoes are cooked through – crispy skins and soft insides, you’ll want to bring out to cool just enough to handle. Then, scoop the insides out with a spoon (leaving enough inside so the skins stay intact). Take the scooped flesh and mash with a little salt and coriander.

8. Set your sweet pot skins ready on two plates.  To serve, take a large scoop of black beans and place in the skin, followed by a scoop of tomato salsa, sweet potato mash, the corn kernel and red onion mixture. Top this with an avocado mash or creamy condiment and fresh coriander.

9. Enjoy ! Feel free to pop them back in the oven to crisp up even more. Otherwise, enjoy with a side of steamed zesty greens or a leafy salad.

Please let us know if you make ’em – we love to see your creations and hear your feedback. Tag us x