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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!
Course
Appetizer, Main Course
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Servings
4
people
Calories
333
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
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 insides of the sweet potatoes with the sour cream, chipotle pepper and cumin.
Place back into the sweet potato skins.
Combine the beans, corn & jalapeño in a large bowl.
Divide the mixture on top of the sweet potatoes.
Top with cheese.
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.
Combine the avocado, remaining 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.
Nutrition
Serving:
2
g
|
Calories:
333
kcal
|
Carbohydrates:
43
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Cholesterol:
24
mg
|
Sodium:
318
mg
|
Potassium:
872
mg
|
Fiber:
11
g
|
Sugar:
12
g
|
Vitamin A:
9965
mg
|
Vitamin C:
44.9
mg
|
Calcium:
164
mg
|
Iron:
2.6
mg