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Mexican Sweet Potato_fimg

Mexican Sweet Potato Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine Mexican
Servings 4 servings

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

For best results, ensure that the sweet potatoes are evenly coated with the olive oil and spice mixture to enhance the flavor. You can also add some crumbled feta or queso fresco as a topping for extra richness. Adjust the level of spice by adding more or less chili powder according to your preference.
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