Recipe: Mexican-style baked sweet potatoes

Recipe: Mexican-style baked sweet potatoes

10m prep I 40m cook I serves 4


These delicious Mexican-style baked sweet potatoes take jacket potatoes to a whole new level, and make an easy back-to-school dinner.

Top them with corn, shredded cabbage and salsa for a spicy alternative to traditional potatoes.



  • 4 small gold sweet potatoes
  • 1 corn cob, husk and silk removed
  • 400g can black beans, rinsed, drained
  • 300g jar tomato salsa, mild
  • 1 cup finely shredded red cabbage
  • Coriander leaves, to serve
  • Avocado dip, to serve


  • Preheat oven to 200°C. Place sweet potatoes on a baking tray. Bake, turning occasionally, for 40 mins or until tender.
  • Meanwhile, heat a chargrill on high. Cook cornon grill, turning, for 10 mins or until lightly charred and tender. Cool slightly. Use a serrated knife to cut down side of corn to release kernels.
  • Combine the black beansand salsa in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until heated through.
  • Use a sharp knife to cut a slit lengthways in top of each sweet potato (don’t cut all the way through). Gently squeeze base of each potato to open slightly. Use a fork to mash flesh slightly.
  • Spoon the bean mixture over each sweet potato. Top with cabbageand corn kernels. Sprinkle with coriander leaves. Serve with the avocado dip.

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