Mexican Twice Baked Sweet Potatoes

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Twice Baked Sweet Potatoes are given a delicious Mexican style twist in this gluten free and vegetarian recipe, perfect served as an appetizer or entree!

Vegetarian Twice Baked Sweet Potatoes

Now that we’re in the post-labor day time of year where summer isn’t quite over, but fall is right around the corner, I’ve created a recipe that combines both seasons perfectly!

Mexican Twice Baked Sweet Potatoes

I definitely think fall when creating recipes with sweet potatoes, and I definitely think summer when creating recipes with pineapple salsa, but this recipe merges the two together in a flavorful combination of deliciousness!

Mexican Twice Baked Sweet Potatoes

These Mexican twice baked sweet potatoes are topped with a black beans corn relish, cotija cheese, pineapple serrano salsa and cilantro avocado sauce for an explosion of flavor in every bite!

Mexican Twice Baked Sweet Potatoes Recipe

This dish is also vegetarian and gluten free, making it a tasty recipe that everyone can enjoy!

Mexican Twice Baked Sweet Potatoes Ingredients

Mexican Twice Baked Sweet Potatoes Ingredients

  • 2 large sweet potatoes
  • ¼ cup sour cream
  • 1 chipotle pepper in adobo (minced)
  • 1 tsp ground cumin
  • 1 cup black beans (drained & rinsed)
  • 1 ear corn (kernels removed)
  • 1 jalapeño (diced)
  • ½ cup cotija cheese (crumbled)
  • 1 cup cherry tomatoes (halved)
  • 1 cup pineapple (diced)
  • ½ cup red onion (diced)
  • 1 serrano chili (minced)
  • 2 tbsp fresh chopped cilantro (divided)
  • 1 tbsp red wine vinegar
  • 1 avocado (skin removed & de-seeded)
  • 2 tbsp fresh squeezed lime juice

Mexican Twice Baked Sweet Potatoes Instructions

Preheat the oven to 400°F.

Place the sweet potatoes on a baking sheet and into the oven for 45 minutes.

When cool, slice in half & remove most of the middle.

Mash the sweet potatoes with the sour cream, chipotle pepper and cumin.

Mexican Twice Baked Sweet Potato Recipe

Place back into the sweet potato skins.

Mexican Twice Baked Sweet Potato Recipe

Combine the beans, corn & jalapeño in a large bowl.

Black Bean & Corn Relish Recipe

Divide the mixture on top of the sweet potatoes.

Mexican Twice Baked Sweet Potato Recipe

Top with cheese.

Mexican Twice Baked Sweet Potato Recipe

Place back in the oven, bake for 15-20 minutes.

Combine the tomatoes, pineapple, onion, serrano chili, 1 tbsp cilantro and red wine vinegar in a small bowl, set aside.

Pineapple Serrano Salsa Recipe

Combine the avocado, 1 tbsp cilantro and lime juice in a blender until smooth and creamy.

Remove the sweet potatoes from the oven and top with the pineapple tomato salsa and avocado cream sauce.

Gluten Free Mexican Stuffed Sweet Potatoes

With the large sweet potatoes in this recipe, this dish is filling enough to be a complete meal, but alternatively, you could make the recipe with 4 small sweet potatoes and serve them as an appetizer at your next fiesta!

Gluten Free Mexican Twice Baked Sweet Potatoes

Vegetarian Twice Baked Sweet Potatoes
5 from 1 vote
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Mexican Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes are given a delicious Mexican style twist in this gluten free and vegetarian recipe, perfect served as an appetizer or entree!

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 333 kcal
Author Whitney Bond

Ingredients

  • 2 large sweet potatoes
  • ¼ cup sour cream
  • 1 chipotle pepper in adobo minced
  • 1 tsp ground cumin
  • 1 cup black beans drained & rinsed
  • 1 ear corn kernels removed
  • 1 jalapeño diced
  • ½ cup cotija cheese crumbled
  • 1 cup cherry tomatoes halved
  • 1 cup pineapple diced
  • ½ cup red onion diced
  • 1 serrano chili minced
  • 2 tbsp fresh cilantro chopped - divided
  • 1 tbsp red wine vinegar
  • 1 avocado seeded & skin removed
  • 2 tbsp lime juice fresh squeezed

Instructions

  1. Preheat the oven to 400°F.
  2. Place the sweet potatoes on a baking sheet and into the oven for 45 minutes.
  3. When cool, slice in half & remove most of the middle.
  4. Mash the insides of the sweet potatoes with the sour cream, chipotle pepper and cumin.

  5. Place back into the sweet potato skins.
  6. Combine the beans, corn & jalapeño in a large bowl.
  7. Divide the mixture on top of the sweet potatoes.
  8. Top with cheese.
  9. Place back in the oven, bake for 15-20 minutes.
  10. Combine the tomatoes, pineapple, onion, serrano chili, 1 tbsp cilantro and red wine vinegar in a small bowl, set aside.
  11. Combine the avocado, remaining 1 tbsp cilantro and lime juice in a blender until smooth and creamy.
  12. Remove the sweet potatoes from the oven and top with the pineapple tomato salsa and avocado cream sauce.