Three baked sweet potatoes on a white background

If you enjoy baked potatoes than you will definitely love these healthy Mexican baked sweet potatoes.

Baked sweet potatoes are filled with black beans, corn, pepper; topped with lime-infused sour cream and sprinkled with chopped cilantro. I loved how the sweetness of the potatoes is balanced out by the spicy filling!

Sweet potatoes are packed with important nutrients: beta-carotene, vitamin A, C and potassium. They are also a great source of fiber and complex carbohydrate.

It’s a very easy recipe to throw together but the potatoes take about 1 hour to cook, depending on the size. It’s time well spent when you taste them! :)  If possible, buy sweet potatoes that are a uniform size so they cook evenly.

If you are in a rush you can speed that up by cooking them in the microwave, which takes about 8-10 minutes.

Pair a baked potato with a simple salad, and you have a delicious, filling and healthy meal! These Mexican baked sweet potatoes are also a great option for vegetarians and vegans (omit the sour cream or use vegan sour cream).

More Delicious Potato Recipes

How To Make It: Healthy Mexican Baked Sweet Potatoes

(5 stars) 3 ratings
These Mexican baked sweet potatoes are delicious, filling and healthy . Vegetarian, gluten-free and vegan (omit the sour-cream)


  • 4 medium sweet potatoes
  • 1 tablespoon olive oil divided
  • ¾ cup (140 g) canned corn rinsed and patted dry
  • ½ cup (130 g) canned black beans drained and rinsed
  • 1 green bell pepper diced
  • ½ onion diced
  • Seasoning:
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 teaspoon cayenne pepper or chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • Toppings:
  • 4 tablespoons light sour cream
  • 2 teaspoons lime juice
  • ½ teaspoon lime zest grated
  • 2 tablespoons fresh cilantro roughly chopped


  • Scrub the sweet potatoes under running water and pat them dry with a paper towel.
  • Preheat the oven to 350°F (180°C).
  • Prick the sweet potatoes with a fork and place them on a baking tray lined with aluminum foil.
  • Drizzle 1/2 tablespoon of olive oil over them and rub the oil all over with your hands.
  • Bake the sweet potatoes for 45-60 minutes.
  • Prepare the seasoning:
  • In a small bowl combine all the ingredients.
  • Prepare the filling:
  • About 20 minutes before the potatoes come out of the oven, place a large skillet over high heat.
  • Put the corn in the skillet, sprinkle with seasoning and let the corn roast for about 10 minutes,stirring occasionally. Set aside.
  • In the same skillet add 1/2 tablespoon of olive oil. Once hot, add the bell pepper, onion, sprinkle with the seasoning mix and sauté until soft.
  • In a large bowl mix together the corn, black beans, onion and pepper.
  • Prepare the toppings:
  • In a small bowl, stir together the sour cream with the lime zest and juice. Set aside.
  • Assemble the potatoes:
  • Remove the sweet potatoes from the oven when fork-tender and let them cool for 5-10 minutes.
  • Cut a slit down the middle of each one and squeeze the ends to open.
  • Fill each potato with a generous amount of filling, top with a dollop of sour cream and garnish with cilantro.
  • Serve the healthy Mexican baked sweet potatoes warm.
  • Enjoy!


Serving: 244 g, Calories: 317 kcal, Carbohydrates: 63.5 g, Protein: 9.2 g, Fat: 4.3 g, Saturated Fat: 1.1 g, Cholesterol: 2 mg, Sodium: 309 mg, Fiber: 11.3 g, Sugar: 4.6 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
 four Mexican baked sweet potatoes and lime wedges