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Healthy Mexican Stuffed Sweet Potatoes filled with black beans, corn, peppers, and drizzled with creamy avocado sauce in a rustic bowl.

Mexican Stuffed Sweet Potatoes

Warm, colorful sweet potatoes piled high with fresh toppings and creamy drizzles make an easy, feel-good meal.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Mexican-inspired, Vegan
Keyword: black bean filling, healthy comfort food, Mexican Stuffed Sweet Potatoes, Stuffed Sweet, stuffed sweet potatoes, Sweet Potatoes, vegan dinner
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 370kcal
Cost: $11

Ingredients

  • 4 whole sweet potatoes medium-sized scrubbed clean
  • 1 tablespoon olive oil or avocado oil for coating the skins
  • 1 can black beans rinsed and drained about 400 ml
  • 1 cup cherry tomatoes finely chopped
  • ½ cup corn cooked or thawed if frozen
  • ⅓ cup cilantro fresh finely chopped and packed
  • ¼ cup red onion very finely diced
  • 1 garlic clove minced
  • ½ lime juiced fresh
  • 2 teaspoons olive oil for the bean mixture
  • ¼ teaspoon sea salt fine grain
  • 1 pinch black pepper freshly ground
  • 1 pinch chili flakes adjust to taste
  • 1 ripe avocado peeled and pitted
  • 2 teaspoons lime juice for the guacamole
  • 1 pinch sea salt for the guacamole
  • ⅓ cup coconut yogurt plain and unsweetened
  • ½ teaspoon lime juice for the drizzle
  • 1 pinch sea salt for the drizzle

Instructions

  • Heat the oven to 400°F / 200°C, prick the sweet potatoes all over with a fork, set them on a parchment-lined tray, and brush lightly with oil before baking until completely tender, about 40–60 minutes depending on size.
  • In a large bowl, add the black beans, tomatoes, corn, cilantro, red onion, and garlic.
  • Pour in the lime juice and olive oil, then season with salt, pepper, and chili flakes before tossing everything together until evenly mixed.
  • In a small bowl, mash the avocado with lime juice and a pinch of salt until mostly smooth.
  • In another bowl, stir together the coconut yogurt, lime juice, and salt until smooth and pourable.
  • Slice the baked sweet potatoes open, spoon the bean mixture inside, finish with dollops of guacamole, and drizzle with the creamy sauce.

Notes

A colorful, cozy dinner that feels nourishing and bright, perfect for busy weeknights when you still want something special.

Nutrition

Serving: 400g | Calories: 370kcal | Carbohydrates: 55g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 229mg | Potassium: 1041mg | Fiber: 14g | Sugar: 9g | Vitamin A: 18839IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 3mg