Mexican Stuffed Sweet Potatoes – Baked sweet potatoes are stuffed with seasoned black beans, fresh white onion, cilantro and finished with a squeeze for fresh lime.
Cinco de Mayo is approaching so get ready for a few perfect recipes coming your way to get you perfectly prepared. Today’s recipe is derived from a yummy taco I had at a local Mexican spot. It was a pork taco with just onion and cilantro. Simple but so much flavor. I loved it!
For these Mexican Stuffed Sweet Potatoes, I am using black beans in this recipe instead of a meat. I am loving subbing out beans for meat ever since I made this Sweet Potato and Black Bean Chili. They fill you up just as much, but have added health benefits like fiber and zero fat.
They’re finished off with a squeeze of lime juice and voila! – your stuffed sweet potatoes are ready!
Baking the potatoes
The key to baking perfect sweet potatoes is placing them on a raised surface so that the whole potato is baked evenly without burning the bottom. When you do that, you can raise the oven temperature and cook the potato a lot faster.
You also want to poke holes in the potato to help the steam escape from the potato while baking.
Making the beans
To elevate a boring can of black beans, I like to add in a few spices. First, I cook a little garlic to bring out the flavor. The beans get added, juices and all, along with a little cumin and salt. Then they cook for a few minutes to heat them up and thicken up the sauce a little.
Assembling the potatoes
Once the potatoes and beans are cooked, it’s time to assemble! Dice up some white onion and cilantro and mix them together. Cut the potatoes in half and season the inside of the potato with a little salt. Fill with cooked beans and top with the onion mixture. Finish off with a squeeze of lime.
Tips & Tricks
- Poking holes. It’s important to poke holes in the potatoes before baking to help the steam release. Otherwise, the potatoes could burst or even explode (it’s rare but it happens!).
- High oven temp. The potato cooks in a super hot oven to help it cook fast and produce a crispy skin. However, the high heat could burn the potato if placed directly on the baking sheet. So make sure you place on a rack so it’s elevated from the surface.
Mexican Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon canola oil
- 1 clove garlic minced
- 1 can black beans
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ medium white onion diced
- ¼ cup cilantro chopped
- Preheat oven to 450 degrees. Scrub the skin of the sweet potatoes with water and dry off. Pierce potatoes with a fork all over the outside. Place a rack onto a baking sheet. Set sweet potatoes on the rack. Place baking sheet in preheat oven to bake for 30 minutes. Remove from oven and brush potatoes with canola oil. Sprinkle with salt. bake for another 15-20 minutes or until the centers are fully cooked.
- While the potatoes bake, cook the beans. Set a medium sauce pan over medium heat. Add olive oil and minced garlic. Cook just until it starts to brown. Add can of beans with juices. Add cumin and salt. Cook until the mixture simmers and some of the juices have thickened, about 8 minutes.
- Once the sweet potatoes are done, transfer them to the serving platter. Split them down the middle and push the ends towards the center to create a well in the center of the potato. Lightly salt the center of the potato.
- Spoon out about ⅓ cup of beans (without the juices) and place into each potato. Mix diced onion and chopped cilantro together in a small bowl. Distribute the onion mixture over the top of the beans. Finish off the potatoes with a squeeze of lime juice.