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Entrees/ Recipes

Mexican-Inspired Sweet Potato Casserole

Mexican-Inspired Sweet Potato Casserole

If there’s one type of cuisine I couldn’t live without, it would definitely be Mexican food. Rice, beans, peppers, salsa, avocados, tortillas…I just love it all.

I’m also a big fan of casseroles because they’re warm and satisfying, and they usually make enough leftovers for lunch the following day.

For this casserole, we’re layering spiralized sweet potatoes almost like you would a lasagna with salsa, black beans, peppers, onions, and cheese. It doesn’t get much better than that, does it?

Mexican-Inspired Sweet Potato Casserole

If you don’t have a spiralizer, don’t worry, you can still make the casserole using diced sweet potatoes instead. However, the benefit to spiralizing them is that they take a lot less less time to cook. Plus, for whatever reason, they’re more fun to eat when they’re shaped like spaghetti.

I threw in jalapeño and used medium salsa because we like spicy food in our house, but feel free to adjust the recipe to your personal preferences. You can always leave out the jalapeño and use your favorite mild (or hot, if you like) salsa.


Mexican-Inspired Sweet Potato Casserole

Sweet potato noodles make this Mexican-inspired casserole a low-carb dinner.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 bell peppers (any color), cored and sliced
  • 2 jalapeño peppers, cored and sliced
  • 2 cups corn kernels (fresh or frozen and defrosted)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • A pinch of salt
  • 2 cups salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups shredded cheese (I like a blend of Monterey jack and cheddar)
  • 4 medium sweet potatoes, spiralized
  • Diced tomatoes, avocado and fresh cilantro for serving


  1. Preheat the oven to 350°F, then lightly grease an 8×10″ casserole dish.
  2. In a large skillet, warm the olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Next add the bell peppers, jalapeño, corn, chili powder, cumin, and salt then stir and continue to cook for another 5-7 minutes. Remove from heat, stir in the salsa and beans, then set aside.
  3. Layer half of the spiralized sweet potatoes in the bottom of the baking dish then cover with half of the vegetable mixture and top with 1 cup of the cheese. Finish with the remaining sweet potatoes, vegetables and cheese, then cover with foil and bake for 30 minutes.
  4. Remove the foil, set the oven to broil and cook for about 5 more minutes, just until the cheese is lightly browned. Allow to cool for 5-10 minutes, then garnish with diced tomatoes, avocado and cilantro before serving.


If you don’t have a spiralizer, you can dice the sweet potatoes into 1-inch cubes instead

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  • Reply
    Gem (Breakfast and salads)
    September 26, 2016 at 9:18 pm

    This looks so delicious and colourful. Hearty and full of nutrients. Glad you left us with a no spiralizer option 🙂

  • Reply
    October 2, 2016 at 10:29 pm

    Yum! I had bought sweet potatoes on a whim, but didn’t know how I wanted to cook them. I happened upon this recipe at just the right time, and definitely would not have thought to use the potatoes in this way. I used Follow Your Heart cheddar shreds instead of regular cheese, and cubed the sweet potato because I don’t have a spiralizer. It’s delicious and would make a great burrito filling (I warmed a tortilla and ate some of the casserole in it).

    • Reply
      Sarah Cook
      October 2, 2016 at 11:09 pm

      I’m so happy you liked it, Leah! I just tried Follow Your Heart’s parmesan for the first time this weekend and was really impressed. I’ll have to check out their cheddar next!

  • Reply
    Samantha Caiola
    March 16, 2017 at 3:50 pm

    Hello. My name is Sammy Caiola, I’m a health and lifestyle reporter at The Sacramento Bee and I’m writing about cooking with a spiralizer. I’d like to use your Mexican-inspire Sweet Potato Casserole recipe in my story. Would that be OK? I’d also like to use some of the photos, but I need to know who to credit for them. Please let me know as soon as possible.

  • Reply
    November 19, 2017 at 3:46 am

    This sounds absolutely wonderful and I’m hoping to make for Sunday dinner tomorrow. We just got 16 lbs of beautiful red yams at 48¢ lb and I’m making sweet potato casserole for Thanksgiving and pies and spiralizing and stuffing and we are in heaven so this recipe was an Awesome find. Thanks so much!

    • Reply
      Katie Trant
      November 19, 2017 at 10:13 am

      Hey Kathleen! We’re so glad you found this recipe helpful! And way to score such a good deal on those yams.

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