Mexican Loaded Sweet Potatoes Recipe

Introduction

Mexican Loaded Sweet Potatoes are a delicious and satisfying meal that combines the natural sweetness of baked sweet potatoes with a flavorful, spiced beef and bean filling. Topped with melted pepper jack cheese and fresh cilantro, this dish is perfect for a quick weeknight dinner or a cozy weekend treat.

Ingredients

• 4 medium sweet potatoes
• Olive oil
• ½ pound lean ground beef
• ½ yellow onion, minced
• 2 cloves garlic, minced
• 2 tablespoons Taco Seasoning
• 1 can fire roasted corn (15 ounce can, drained)
• 1 can black beans (15 ounce can, drained)
• 2 tablespoons chopped cilantro, plus additional for garnish
• 1 cup pepper jack cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with foil. Wash the sweet potatoes thoroughly and poke all over with a fork. Brush each sweet potato with olive oil, then sprinkle with salt and pepper.
2. Step 2: Place the sweet potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour, until they are fork tender. Remove from the oven and allow to cool until they can be handled. Keep the oven on.
3. Step 3: While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and minced onion, cooking until the beef is fully browned. Drain any excess fat.
4. Step 4: Add the minced garlic, Taco Seasoning, fire roasted corn, and black beans to the skillet. Stir and cook until everything is heated through. Stir in the chopped cilantro and remove from heat.
5. Step 5: Once the sweet potatoes are cool enough, cut a lengthwise slit in each. Fluff the inside with a fork and open them up slightly.
6. Step 6: Fill each sweet potato with the beef and bean mixture, then top with pepper jack cheese.
7. Step 7: Return the stuffed sweet potatoes to the oven and bake until the cheese is melted, browned, and the filling is warmed through, about 5-10 minutes.
8. Step 8: Garnish with additional cilantro and serve warm. Enjoy with sour cream and lime wedges if desired.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or extra beans.
• Use sharp cheddar cheese or a Mexican cheese blend if pepper jack isn’t available.
• Adding a squeeze of fresh lime juice before serving brightens the flavors.
• To speed up baking, microwave sweet potatoes for 5 minutes before roasting.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and cheese is melted, about 10-15 minutes. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the filling can be made up to 2 days in advance and stored in the refrigerator. Reheat it on the stovetop before stuffing the potatoes.

What can I serve with these loaded sweet potatoes?

They’re great on their own or served with a simple green salad, sour cream, guacamole, or fresh lime wedges for extra flavor.

Mexican Loaded Sweet Potatoes Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

These Mexican Loaded Sweet Potatoes are a delicious and satisfying meal featuring tender roasted sweet potatoes stuffed with a flavorful mixture of seasoned ground beef, fire-roasted corn, black beans, and melted pepper jack cheese. Garnished with fresh cilantro and served with sour cream and lime wedges, this recipe combines savory and spicy elements for a perfect weeknight dinner.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes
• Olive oil (for brushing and cooking)
• Salt and pepper to taste

Filling

• ½ pound lean ground beef
• ½ yellow onion, minced
• 2 cloves garlic, minced
• 2 tablespoons Taco Seasoning
• 1 can fire roasted corn (15 ounce, drained)
• 1 can black beans (15 ounce, drained)
• 2 tablespoons chopped cilantro (plus additional for garnish)
• 1 cup pepper jack cheese

To Serve

• Sour cream (optional)
• Lime wedges (optional)

Instructions

1. Preheat and prepare sweet potatoes: Preheat your oven to 400°F (204°C). Line a baking sheet with foil. Thoroughly wash the sweet potatoes and poke them all over with a fork. Brush each sweet potato with olive oil and sprinkle with salt and pepper to taste.
2. Bake sweet potatoes: Place the sweet potatoes on the prepared baking sheet and roast for 45 minutes to 1 hour, or until they are fork tender. Allow them to cool slightly once done.
3. Cook the ground beef and onion: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef and minced yellow onion. Cook, stirring occasionally, until the beef is fully browned. Drain excess fat if necessary.
4. Add seasoning and vegetables: To the skillet, add minced garlic, Taco Seasoning, fire roasted corn, and black beans. Stir and sauté until the mixture is well combined and heated through. Stir in chopped cilantro and remove the skillet from heat.
5. Prepare the stuffed potatoes: Once the sweet potatoes are cool enough to handle, slice each one lengthwise. Fluff the insides lightly with a fork, then fill with the beef and vegetable mixture.
6. Top with cheese and bake: Sprinkle pepper jack cheese over each stuffed sweet potato. Return them to the oven and bake until the cheese melts and browns slightly, and the filling is warmed through, about 5-10 minutes.
7. Garnish and serve: Garnish the stuffed sweet potatoes with additional chopped cilantro. Serve warm with sour cream and lime wedges on the side. Enjoy your flavorful Mexican loaded sweet potatoes!

Notes

• If you prefer a vegetarian version, substitute the ground beef with a plant-based protein or add extra beans and vegetables.
• Adjust the amount of Taco Seasoning to suit your spice preference.
• To save time, you can microwave the sweet potatoes before baking to reduce cooking time.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain the texture.

Keywords: Mexican loaded sweet potatoes, stuffed sweet potatoes, taco seasoned sweet potatoes, ground beef recipe, easy dinner recipe, roasted sweet potatoes