Mexican Sweet Potatoes
A delightful twist on classic sweet potatoes with zesty Mexican spices, perfect as a side or main dish loaded with nutrients.
Ingredients
Sweet Potatoes Preparation
- 4 medium medium sweet potatoes Choose firm and blemish-free sweet potatoes.
- 2 tablespoons olive oil Divided for drizzling.
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste Salt and pepper To season the sweet potatoes.
Toppings
- 1 cup black beans Canned or cooked.
- 1 cup corn Fresh, frozen, or canned.
- 1 avocado, diced For topping.
- 1/2 cup lime juice Divided for the topping.
- Fresh cilantro For garnish.
- Crumbled feta cheese or cotija cheese Optional topping.
Instructions
Baking Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them with a fork several times to allow steam to escape.
- Place the sweet potatoes on a baking sheet and drizzle with one tablespoon of olive oil. Sprinkle with salt and pepper.
- Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are fork tender. Cooking time may vary based on their size.
Preparing the Topping
- While the sweet potatoes bake, mix the remaining olive oil, paprika, cumin, chili powder, garlic powder, and a pinch of salt in a bowl to make the spice mix.
- In a separate bowl, combine the black beans and corn, adding half of the lime juice. Toss to mix well.
Assembly
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them open lengthwise and fluff the insides with a fork.
- Drizzle the spice mix over the opened sweet potatoes, then top with the black bean and corn mixture. Add diced avocado on top.
- Finish with the remaining lime juice, garnish with fresh cilantro, and sprinkle with cheese if desired.
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Notes
Experiment with different toppings and spices for variety. For a quicker meal, you can pre-cook the sweet potatoes in the microwave before baking.