Description

This Mexican baked sweet potatoes recipe is so incredibly delicious. Throw this baked sweet potato recipe in the Crockpot or make your baked sweet potatoes in the oven.

Ingredients

For the potatoes and mixture:

4 medium sweet potatoes
1 lb lean ground beef or 1 package of Upton’s Chorizo
1 cup fire roasted frozen corn
1/2 cup black beans, rinsed and drained
1 jalapeno, diced
1/2 onion, diced
1 TB olive oil

Seasoning:

1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon coconut sugar
1 teaspoon Mexican Chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/ teaspoon salt

Toppings:

1/4 cup plain Greek yogurt
juice from one lime
2 tablespoons cilantro

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Instructions

First, you’ll want to prepare your potatoes by washing them, poking them with a fork, and drizzling some olive oil on them.
Bake the potatoes at 350 for 45-60 minutes.
Combine all the seasonings in a small bowl.
Brown either the ground beef or the vegan chorizo. Drain it and set aside.
Cook the corn in the skillet, sprinkle with seasoning and cook for 5 minutes, then add half of the olive oil, add jalapeno, onion and sprinkle with more seasoning. Cook until it becomes soft.
Add in the black beans and your meat of choice. Cook until warm.
For the topping, combine the greek yogurt, lime juice, and cilantro.
Assemble the potatoes by cutting them in half, adding in 1/4 of the filling per potato, and dollop with the topping!

Notes

These are the main ingredients you’ll need to make my Mexican potatoes recipe. This works as a side dish for up to four people, but feel free to double the recipe if you’re entertaining guests.

The potatoes can be any size, I usually try for medium-sized ones for even cooking!

I get my Upton’s Chorizo at my local Target but you might be lucky enough to find it elsewhere!

You can use regular frozen corn but I like the fire roasted, it adds a nice extra layer of flavor to the dish.