If you’re looking to add a nutrient-rich, flavorful dish to your meals, Mexican Sweet Potato might be the perfect choice.
Packed with vitamins A and C, sweet potatoes contribute to a healthy immune system.
Combined with black beans and corn, this dish provides a good source of protein and fiber.
With spices like cumin and chili powder, it’s both aromatic and satisfying.
You’ll want to explore how these elements come together for a wholesome dish.
Kitchen Tools Required
- 1 Baking sheet
- 1 Medium mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Aluminum foil
Ingredients
- 4 medium sweet potatoes, washed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels, cooked
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To manage your time efficiently while preparing and cooking the Mexican Sweet Potato recipe, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Take a moment to read through the entire recipe and gather all the necessary ingredients and equipment. This will help you stay organized and guarantee you have everything needed before you start.
- Prep Work (10 minutes)
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with aluminum foil.
- Wash the sweet potatoes and cut them in half lengthwise.
- Drizzle olive oil over the sweet potatoes and rub to coat evenly.
- Mix the spices (cumin, chili powder, garlic powder, salt, and black pepper) in a small bowl and sprinkle over the sweet potatoes.
- Cooking (45 minutes)
- Place the sweet potatoes on the prepared baking sheet and put them in the oven.
- Bake for 40-45 minutes until the sweet potatoes are tender.
- While Baking (10 minutes during cooking time)
- While the sweet potatoes are baking, combine the black beans, corn, and cilantro in a medium mixing bowl to prepare the topping.
- Resting and Serving (10 minutes)
- Once the sweet potatoes are done, remove them from the oven and let them rest for 5 minutes.
- Top each sweet potato half with the black bean and corn mixture.
- Squeeze lime wedges over the sweet potatoes before serving.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Line a baking sheet with aluminum foil.
Cut the sweet potatoes in half lengthwise and place them on the baking sheet.
Drizzle olive oil over the sweet potatoes and rub to coat evenly.
In a small bowl, mix together cumin, chili powder, garlic powder, salt, and black pepper.
Sprinkle the spice mixture evenly over the sweet potatoes.
Bake the sweet potatoes in the preheated oven for 40-45 minutes until tender.
Meanwhile, combine black beans, corn, and cilantro in a medium mixing bowl.
Remove sweet potatoes from the oven and let them rest for 5 minutes.
Top each sweet potato half with the black bean and corn mixture.
Squeeze lime wedges over the sweet potatoes before serving.
Serving Tips
- Avocado slices: Add creamy avocado slices for a rich texture that complements the spices.
- Sour cream or Greek yogurt: A dollop of sour cream or Greek yogurt adds a cooling contrast to the spiced sweet potatoes.
- Crumbled feta or queso fresco: Sprinkle some cheese on top for extra saltiness and richness.
- Pickled jalapeños: For those who love a bit of heat, add some pickled jalapeños for an extra kick.
- Salsa or pico de gallo: Serve with salsa or pico de gallo for a fresh, tangy flavor boost.
Storage
Store leftover Mexican sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving to maintain texture and flavor.
Freezing
To freeze Mexican sweet potatoes, allow them to cool completely.
Then wrap each half tightly in plastic wrap or foil.
Store in airtight containers or freezer bags for up to 3 months.
Reheating
To reheat Mexican sweet potatoes, use an oven preheated to 350°F (175°C) for 10-15 minutes.
This method helps maintain texture and flavor.
Microwave on low for quick reheating.
However, it may soften the sweet potatoes.
Final Thoughts
The Mexican Sweet Potato recipe is a delicious and flavorful dish that combines the natural sweetness of sweet potatoes with a spicy and zesty topping.
This dish is perfect as a side for any meal or can be enjoyed on its own.
The preparation is simple, and the ingredients are readily available, making it a convenient option for any home cook.
By following the recipe carefully, you can achieve a wonderful balance of flavors and textures.
Don’t hesitate to customize the toppings to suit your taste, such as adding cheese or adjusting the spice level.
This recipe is a great way to enjoy a healthy and satisfying meal with a Mexican twist.
Frequently Asked Questions
Can I Use a Different Type of Potato for This Recipe?
You can use a different potato, but sweet potatoes offer more fiber, beta-carotene, and vitamin A. If health benefits are your priority, stick with sweet potatoes. Otherwise, adjust cooking time for other varieties to guarantee tenderness.
What Are Some Suitable Substitutes for Cilantro?
You can substitute cilantro with parsley for a similar fresh taste. Basil adds a sweet, aromatic twist. If you’re nutrient-focused, try using spinach or arugula for added vitamins and minerals without compromising flavor.
How Can I Make This Dish Spicier?
To make this dish spicier, increase the chili powder or add finely chopped jalapeños. Jalapeños provide vitamin C and capsaicin, which can boost metabolism. Always adjust spice levels gradually to suit your taste and health needs.
Is This Recipe Suitable for a Vegan Diet?
Yes, it’s suitable for a vegan diet. The recipe uses plant-based ingredients like sweet potatoes, black beans, and corn. Make sure you use olive oil and check that any optional toppings like cheese are vegan-friendly for maximum health benefits.
What Are Some Good Protein Additions to This Dish?
Consider adding protein-rich options like grilled tofu or tempeh. Both provide a complete source of protein and complement the dish’s flavors. Alternatively, sprinkle nutritional yeast for added protein and B-vitamins, enhancing the nutritional profile.
Mexican Sweet Potato Recipe
Equipment
- 1 Baking sheet
- 1 medium mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 aluminum foil
Ingredients
- 4 medium sweet potatoes washed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn kernels cooked
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with aluminum foil.
- Cut the sweet potatoes in half lengthwise and place them on the baking sheet.
- Drizzle olive oil over the sweet potatoes and rub to coat evenly.
- In a small bowl, mix together cumin, chili powder, garlic powder, salt, and black pepper.
- Sprinkle the spice mixture evenly over the sweet potatoes.
- Bake the sweet potatoes in the preheated oven for 40-45 minutes until tender.
- Meanwhile, combine black beans, corn, and cilantro in a medium mixing bowl.
- Remove sweet potatoes from the oven and let them rest for 5 minutes.
- Top each sweet potato half with the black bean and corn mixture.
- Squeeze lime wedges over the sweet potatoes before serving.
Notes
