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Three baked sweet potatoes on a white background

Healthy Mexican Baked Sweet Potatoes

Print Recipe
These Mexican baked sweet potatoes are delicious, filling and healthy . Vegetarian, gluten-free and vegan (omit the sour-cream)
Course Main Dish / Side Dish
Cuisine American
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4
Calories 317
Author Elena Tomasi

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 244g | Calories: 317kcal | Carbohydrates: 63.5g | Protein: 9.2g | Fat: 4.3g | Saturated Fat: 1.1g | Cholesterol: 2mg | Sodium: 309mg | Fiber: 11.3g | Sugar: 4.6g