Mexican Stuffed Sweet Potatoes
Cook time
Total time
Recipe type: Main Meal
Serves: 4
  • 4 medium sized sweet potatoes
  • 1 medium onion, chopped
  • 1 15 oz. can corn, drained
  • 1 15 oz can black beans, drained and rinsed
  • ¼ cup mayo (recipe here)
  • ¼ cup salsa + 2 Tbsp + more for topping
  • ¼ tsp taco seasoning
  • 1-2 avocados for topping
  • Cilantro for topping
  • Sriracha for topping, optional
  1. Preheat oven to 400°F.
  2. Wash sweet potatoes and wrap each one in foil. Place in the oven to bake. Check after about 45 minutes. If fork pierces through the skin easily and the inside is soft then it is done. If it is still a little hard, let it cook for 10-15 more minutes.
  3. While the sweet potatoes are cooking, chop your onion, drain the corn, and drain and rinse the black beans. Have them all ready by the stove.
  4. Sauté the onion on medium high heat in about 1 Tbsp of olive oil until slightly browned. Next, add the corn until it is slightly browned as well. Then take off the heat and mix in the salsa first, then fold in the black beans.
  5. To make the sauce: stir together the mayo, 2 Tbsp salsa & ¼ tsp taco seasoning.
  6. Stuff each sweet potato with the onion mixture, sauce, diced avocado, cilantro, and sriracha if desired! Enjoy :)
Recipe by Cook up Love at