Description
These Mexican Loaded Sweet Potatoes are a delicious and hearty meal featuring tender baked sweet potatoes stuffed with a flavorful mixture of seasoned ground beef, black beans, fire roasted corn, and melted pepper jack cheese. Garnished with fresh cilantro and served with sour cream and lime wedges, this dish offers a perfect balance of smoky, spicy, and savory flavors.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- Olive oil, for brushing
- Salt and pepper, to taste
Filling
- 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)
Instructions
- Prep the Sweet Potatoes: Preheat your oven to 400°F (204°C). 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.
- Bake the Sweet Potatoes: Place the prepared sweet potatoes onto the baking sheet and bake for 45 minutes to 1 hour, or until fork-tender. Remove from the oven and let cool until they can be handled.
- Cook the Ground Beef and Onion: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and minced onion. Cook until the beef is fully browned and cooked through. Drain excess fat if necessary.
- Sauté the Filling Ingredients: Add minced garlic, Taco Seasoning, fire roasted corn, and black beans to the skillet. Stir well and sauté until all ingredients are well combined and heated through. Stir in chopped cilantro, then remove from heat.
- Fill the Sweet Potatoes: Cut a lengthwise slit in each cooled sweet potato. Using a fork, fluff the insides and gently open them. Spoon the filling mixture evenly into each sweet potato.
- Add Cheese and Bake: Top the filled sweet potatoes with pepper jack cheese. Return them to the oven and bake until the cheese is melted, bubbly, and starting to brown, and the filling is warmed through.
- Garnish and Serve: Remove from oven, garnish with additional chopped cilantro. Serve with sour cream and lime wedges if desired. Enjoy immediately.
Notes
- If preferred, substitute ground turkey or chicken for lean ground beef.
- Use gluten-free taco seasoning to keep the recipe gluten-free.
- For a vegetarian version, omit the meat and increase beans and corn quantities.
- Sweet potatoes can vary in size; cooking times may need slight adjustment.
- Leftover stuffed sweet potatoes can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican, sweet potatoes, loaded sweet potatoes, ground beef, black beans, corn, pepper jack cheese, taco seasoning
