Dinner

Mexican Loaded Sweet Potatoes Recipe

Name: Mexican Loaded Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 4 medium sweet potatoes; Olive oil, for brushing; Salt and pepper, to taste; 1 tablespoon 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; Sour cream (optional, for serving); Lime wedges (optional, for serving)

Bylilan Sage February 16, 2026February 16, 2026

Jump to Recipe

Introduction

Mexican Loaded Sweet Potatoes combine the natural sweetness of baked potatoes with a savory, spiced beef and bean filling. This hearty dish is both satisfying and easy to prepare, perfect for a comforting weeknight meal.

A white plate holds a baked sweet potato cut in half, with the top half slightly lifted by a spoon revealing an orange, soft, and fluffy inside mixed with yellow corn. The bottom half is filled with a mixture of ground beef, black beans, and corn, covered with melted light yellow cheese, and sprinkled with bright green cilantro leaves. The background shows a white marbled texture and a blurred extra sweet potato in a white tray, while a grey cloth is partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Wash the sweet potatoes thoroughly and poke them all over with a fork. Brush each sweet potato with olive oil and sprinkle with salt and pepper.
Step 2: Bake the sweet potatoes on the prepared baking sheet for 45 minutes to 1 hour, until fork tender. Timing may vary depending on potato size. Remove from the oven and let cool until they can be handled.
Step 3: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and minced onion. Cook until the beef is fully browned, then drain excess oil.
Step 4: Add the minced garlic, taco seasoning, drained corn, and drained black beans to the skillet. Stir well and cook until heated through. Mix in the chopped cilantro, then remove from heat.
Step 5: When the sweet potatoes are cool enough to handle, cut a lengthwise slit in each. Use a fork to fluff and open the insides.
Step 6: Fill each sweet potato with the beef and bean mixture. Sprinkle the pepper jack cheese evenly over the top.
Step 7: Return the stuffed potatoes to the oven and bake until the cheese is melted and lightly browned, and the filling is warmed through.
Step 8: Garnish with additional cilantro and serve with sour cream and lime wedges if desired. Enjoy your flavorful Mexican loaded sweet potatoes!

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or sautéed mushrooms.
Add diced jalapeños or a dash of hot sauce for extra heat.
Use sharp cheddar or Monterey Jack cheese if pepper jack is not available.
Try roasting fresh corn instead of canned for a smokier flavor.

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 until warmed through to preserve texture and flavor. Avoid microwaving if possible, as it can make the potatoes soggy.