Entrees/ Sides/ vegetarian recipes

Tex-Mex Sweet Potatoes

To change up your classic potato dishes, why not dare to try sweet potatoes? These potatoes hold up to their name because of their beautiful orange color and sweet taste. Here, I have stuffed them with a delicious Tex Mex mixture.


Tex-Mex Sweet Potatoes

  • Author: Sophie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4


  • 2 sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 small red onions, finely diced
  • 2 cloves garlic, minced
  • 1 jalapeno
  • 1 cup corn
  • 1 tablespoons ground cumin
  • 1 tablespoons chili powder
  • 1 can black beans, drained and rinsed
  • 1/4 cup cream cheese
  • 1 cup salsa
  • coriander for garnish


  1. Preheat oven to 350°F. Place sweet potatoes on a baking sheet and bake for about an hour, or until potatoes are cooked through and can be pierced with a fork.
  2. Set aside to cool while you prepare the filling.
  3. Heat the oil in a large skillet over medium high. Add the onions and sauté for 3 minutes. Add jalapeno and garlic; sauté another minute.
  4. Add the black beans and sauté another 2 or 3 minutes. Add seasonings and cream cheese; sauté 1 minute.
  5. Slice the sweet potatoes in half lengthwise. Mash the innards with a fork.
  6. Add the black bean mixture to top, along with the corn.
  7. Garnish with coriander.
  8. Serve with salsa.

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