Mexican Sweet Potatoes
A vibrant dish combining the natural sweetness of sweet potatoes with Mexican spices, beans, and fresh toppings.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes, washed and patted dry Choose firm sweet potatoes for best results.
- 2 tablespoons olive oil
- 1 teaspoon chili powder Adjust based on spice preference.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- to taste Salt and black pepper
For the Toppings
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 large avocado, diced
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- to taste Crumbled queso fresco or feta cheese (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork to allow steam to escape during cooking.
- Place the sweet potatoes on a baking sheet and drizzle with olive oil. Ensure they are evenly coated.
- Sprinkle the sweet potatoes with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Cooking
- Roast the sweet potatoes in the oven for about 45-60 minutes, or until they are tender and can be easily pierced with a fork.
- While the sweet potatoes are roasting, in a medium bowl, combine the black beans, corn, diced avocado, cilantro, and lime juice. Mix well and season with salt and pepper to taste.
- Once the sweet potatoes are cooked, remove them from the oven and let them sit for a few minutes until cool enough to handle.
Assembly
- Slice each sweet potato in half lengthwise and fluff the insides gently with a fork.
- Spoon the black bean and corn mixture generously over each sweet potato. If desired, sprinkle with crumbled queso fresco or feta cheese.
- Serve immediately and enjoy!
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Notes
For a casual meal, serve with grilled chicken or fish. You can customize the toppings and adjust spice levels based on preference. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.