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Loaded Mexican sweet potatoes on plates with taco toppings, served with Margaritas.

Mexican Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews


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.


Units Scale
  • 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. 

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Immediately transfer to individual plates and serve. Let people load up the potatoes with all their favorite garnishes. 


How to make this recipe vegan: Instead of dairy cheddar cheese and sour cream, use plant-based (shredded) cheddar cheese and plant-based sour cream.

How to prep ground beef to use as a topping: 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