Loaded Mexican sweet potatoes are healthy, flavorful and festive! Let everyone customize their own Mexican baked potato with a variety of fresh and savory garnishes. For vegan stuffed sweet potatoes, use non-dairy cheese and sour cream options. Make this easy recipe in 35 minutes.
What I love most about Mexican sweet potatoes is that it’s a one-dish meal that’s super versatile. It can satisfy everyone’s taste buds and dietary requirements. Add this easy recipe to your Cinco de Mayo menu.
When baked, sweet potatoes are fluffy and tender. The perfect base for taco fillings and garnishes. If you’d like the skin of the potato salty and crisp, brush it with oil and sprinkle it with flaky salt before baking.
To increase savory goodness, slather the open potato with butter before spooning in the filling. For vegan diets, use non-dairy garnishes. For hearty appetites that crave meat, cook ground beef, ground chicken or ground turkey along with the veggie mixture. Or cook the taco meat with seasoning in a separate skillet and offer it as an optional topping.
For busy families pressed for time, Mexican sweet potatoes are a great make-ahead recipe. To meal prep, bake the potatoes. Let the potatoes cool completely then wrap them in foil and refrigerate. Assemble the vegetable and black bean filling on stovetop. Transfer the mix to an air-tight container. Refrigerate up to 4 days.
When ready to enjoy, reheat the foil-wrapped potatoes in a 350°F oven for 15 minutes or until warmed through. Rewarm the veggie mixture on stovetop. Assemble the taco stuffed sweet potatoes with a variety of fresh garnishes.
Do you have extra sweet potatoes on hand? Don’t let them go to waste. Make this delicious sweet potato fluff. It’s the perfect side dish for meat, chicken or vegetable entrees. Or use them to make this chicken sweet potato bake.
These are the ingredients for making Mexican baked potatoes along with chef’s notes for why each item is included in the recipe.
- Sweet Potatoes: These flavorful potatoes pair well with the Mexican-style veggie filling and with traditional taco garnishes. But you can also use starchy, low-moisture potatoes like russets and Idaho. These particular varieties are light and fluffy when baked.
- Canola Oil: Is wonderful for sautéing veggies. But you can use any neutral-flavored cooking oil. And for crispy salty-skinned potatoes, you’ll want to coat the potato skins in oil, then heavily sprinkle them with flaky sea salt before baking.
- Flaky Salt (optional): For salty potato skins.
- White Onion: This is the type we prefer in Mexico for garnishing our recipes. However, you can use red onion, yellow onion, or shallots.
- Green Bell Pepper: A delicious, healthy topping for these Mexican taco stuffed sweet potatoes. Although I prefer green bell peppers for color variation, use any color you have on hand: red, orange, or yellow.
- Garlic Cloves: Adds a rustic earthy flavor to the taco mixture.
- Jalapeño: Adds a bit of heat to the veggie mixture. But you can replace the jalapeño with mild (canned) diced fire-roasted green chiles. Or up the spiciness by using a serrano chile which is hotter than a jalapeño.
- Black Beans: These canned beans add delicious flavor, protein and substance to the Mexican sweet potatoes. Be sure to drain off the liquid and rinse the beans well before using.
- Corn: This healthy ingredient adds sweetness, color and texture to the taco filling. You can use fresh kernels, canned corn (well drained and rinsed), or frozen corn.
- Water: Helps create a sauce for the spices so they’ll stick to the veggies and coat them well. To add a bit more flavor, use vegetable stock instead if you have it on hand.
- Chili Powder: This is an essential ingredient for taco seasoning. For this recipe we’re making our own, but if desired you can use an envelope of store-bought seasoning (about 2 tablespoons).
- Onion Powder: Adds tasty depth of flavor that balances the other seasonings.
- Garlic Powder: Adds an earthy rustic taste to the seasoning mix while amplifying the warm flavor of the other spices.
- Sea Salt: This power player adds salty flavor and dimension to savory dishes while enhancing the taste of the other ingredients.
- Ground Cumin: This is a traditional ingredient in Mexican spice blends. It’s warm and earthy with both sweet and bitter tones. It works well with chili powder, bolstering its spicy flavor.
- Sweet Paprika: This is a common spice in Mexican cooking. It adds traditional color and flavor to the taco seasoning.
- Cheddar Cheese: This ingredient is important for a savory creamy taco filling for the sweet potatoes. If desired, you can use a shredded blend of Mexican cheeses, or dairy-free cheddar like Miyokos or Daiya.
- OPTIONAL GARNISHES: Guacamole or cubed avocado, diced tomato or pico de gallo, sour cream (dairy or dairy-free), chopped cilantro, wedges of lime for squeezing.
RECIPE PREP: Preheat oven to 400°F. Rinse sweet potatoes under water and scrub the skins clean with a vegetable brush. Dry with a lint-free towel. Pierce the potatoes several times with a fork on all sides.
- STEP 1: Transfer potatoes to a baking tray. If desired, brush skins with oil and sprinkle well with flaky salt. Slice the centers of the potatoes open. Bake 25 to 35 minutes or until fork tender. In the meantime, heat oil in a skillet over medium-high heat. Add onion and bell pepper to the pan. Sauté 4 minutes or until veggies are tender.
- STEP 2: Add minced garlic and jalapeño to the pan. Sauté 1 minute. Add black beans and corn. Mix to combine.
- STEP 3: Pour water or vegetable stock into the pan. Sprinkle in taco seasoning mix (or spices: chili powder, garlic powder, onion powder, ground cumin, sweet paprika, and sea salt). Stir to combine. Simmer over medium heat for 5 minutes, or until all of the liquid has evaporated. Season with salt and pepper to taste.
- STEP 4: Remove pan from heat. Stir in half the cheddar cheese.
KITCHEN SMARTS: For easy clean-up, line a baking tray with aluminum foil or parchment paper.
- STEP 5: While still on the baking tray, slice the centers of sweet potatoes open lengthwise. But do not sever the potatoes into 2 pieces. With a fork, gently flake the flesh a bit to loosen it up. If desired, add pats of butter and a pinch of sea salt.
- STEP 6: Divide veggie and black-bean taco filling between the potatoes. Spoon it in, stuffing them well. Sprinkle remaining cheese over the top.
- STEP 7: Bake the taco stuffed sweet potatoes for 5 to 8 minutes or until the cheese is warm and melted.
- STEP 8: Immediately transfer to individual plates and serve. Let people load up the Mexican sweet potatoes with all their favorite garnishes.
These are the most commonly asked questions when making Mexican sweet potatoes, and the most helpful answers for recipe success.
Preheat oven to 400°F. Poke holes in the sweet potatoes with a fork. Microwave for 2 minutes. Flip the potatoes over and microwave an additional 2 minutes. Transfer to a baking tray and slice the centers open. Bake 8 to 10 minutes, or until fork tender. This hybrid method (instead of using the microwave only) yields the best texture.
Scrub sweet potatoes clean under water. Dry with a lint-free towel. Brush the skins well with canola oil (or another neutral-flavored oil). Generously sprinkle the skins with flaky sea salt. Bake the potatoes at 400°F (about 45 to 60 minutes) until fork tender.
Add oil to large skillet over medium heat. Sauté onion and garlic for 4 minutes. Add ground meat. Crumble the meat while cooking. When meat is halfway cooked, add bell peppers to the pan. Continue cooking 3 to 4 minutes until peppers are slightly softened and meat is cooked. Drain off all the grease. Add black beans, corn, taco seasoning and a long drizzle of olive oil. Cook 1 minute to warm the beans and corn.
Instead of dairy cheddar cheese, use plant-based (shredded) cheddar cheese. Instead of dairy sour cream use plant-based sour cream.
Creamy cilantro lime dressing, nacho cheese sauce (dairy or vegan), Mexican crema, chipotle sauce, enchilada sauce, tamale gravy.
MORE HEALTHY MEXICAN RECIPES
If you enjoyed these Mexican sweet potatoes, you’ll also love these healthy Mexican recipes. Each is easy to make and family approved! Print out your favorites for later or pin them to Pinterest.
- Healthy Burrito Bowl
- Air Fryer Chicken Taquitos
- Steak Fajitas
- Spicy Grilled Lime Shrimp
- Chicken Tostadas
- Mexican Street Corn Dip
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Baked Mexican sweet potatoes are loaded up with a veggie black bean filling, cheddar cheese, and a mix of fresh and savory garnishes. It’s a quick and easy meal that really satisfies. Make it in 35 minutes.
- 4 large sweet potatoes
- 2 tablespoons canola oil, or more for brushing on skins
- Flaky sea salt (optional), for sprinkling on skins
- 1 small white onion, diced
- 1 small green bell pepper (cored and seeded), diced
- 2 garlic cloves, pressed or minced
- 1 Jalapeño, seeded and minced
- 1 cup (canned) black beans, drained and rinsed
- 1 cup (canned) corn, well drained
- 1/2 cup water or vegetable stock
- 2 tablespoons homemade taco seasoning, or 1 store-bought envelope taco seasoning mix*
- 1 cup shredded cheddar cheese (dairy or plant-based)
- OPTIONAL GARNISHES: guacamole or cubed avocado, diced tomato or pico de gallo, sour cream (dairy or dairy-free), chopped cilantro, wedges of lime.
HOMEMADE TACO SEASONING: 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon sweet paprika, 1/2 teaspoon sea salt.
RECIPE PREP: Preheat oven to 425°F. Rinse potatoes under water and scrub the skins clean with a vegetable brush. Dry them with a lint-free towel. Pierce the potatoes several times with a fork on all sides.
- Line a baking tray with aluminum foil or parchment paper (for easy clean-up). Transfer sweet potatoes to the tray. If desired, brush skins with oil and sprinkle well with flaky salt for a good crust. Slice the centers of the potatoes open lengthwise. Bake 25 to 35 minutes or until fork tender.
- In the meantime, heat oil in a skillet over medium-high heat. Add onion and bell pepper to the pan. Sauté 4 minutes or until veggies are tender. Add minced garlic and jalapeño to the pan. Sauté 1 minute. Add black beans and corn. Mix to combine. Pour water or vegetable stock into the pan. Sprinkle in taco seasoning mix (or spices: chili powder, garlic powder, onion powder, ground cumin, sweet paprika, and sea salt). Stir to combine. Simmer over medium heat for 5 minutes, or until all of the liquid has evaporated. Season with salt and pepper to taste. Remove pan from heat. Stir in half the cheddar cheese.
- With the hot baked potatoes still on the tray, gently flake the flesh with a fork to loosen it up. If desired (optional), add pats of butter and a pinch of sea salt.
- Divide veggie and black-bean taco filling between the potatoes. Spoon it in, stuffing them well. Sprinkle remaining cheese over the top. Bake the taco stuffed sweet potatoes for 5 to 8 minutes or until the cheese is warm and melted.
- Immediately transfer to individual plates and serve. Let people load up the potatoes with all their favorite garnishes.
HOW TO MAKE THIS A VEGAN RECIPE: Instead of dairy cheddar cheese and sour cream, use plant-based (shredded) cheddar cheese and plant-based sour cream.
HOW TO ADD GROUND MEAT TO THIS RECIPE: Add oil to large skillet over medium heat. Sauté onion and garlic for 4 minutes. Add ground meat. Crumble the meat while cooking. When meat is halfway cooked, add bell peppers to the pan. Continue cooking 3 to 4 minutes until peppers are slightly softened and meat is cooked. Drain off all the grease. Add black beans, corn, taco seasoning and a long drizzle of olive oil (to rehydrate the meat in a healthy way). Cook 1 minute more to warm the beans and corn.
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-American
MEXICAN SWEET POTATOES > join the conversation
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