Dessertsclosetcooking
Mexican Stuffed Sweet Potatoes
Sweet potatoes stuffed with beans, peppers, corn, and enchilada sauce and topped with plenty of melted cheese!
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking sheet
📝 Preparation Steps
1
Pierce the sweet potatoes a few times with a fork, bake in a preheated 400F/200C oven until tender, about ⏱️ 45-60 minutes.
medium sweet potatoes, scrubbed and dried4
2
Meanwhile, heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about ⏱️ 7-10 minutes.
oil1 tablespoon
3
Add the garlic, cumin, and oregano, and cook until fragrant, about a minute.
garlic, chopped2 clovesground cumin1 teaspoonoregano1 teaspoon
4
Add the beans and corn and cook until warmed, about ⏱️ 3 minutes, before setting aside.
corn (fresh or frozen)1 cup
5
Cut the baked potatoes in half, place on a baking sheet with the cut side up, mash with a fork, divide the enchilada sauce between them, followed by the filling and cheese.
enchilada sauce (or salsa)2 cupscheese (cheddar and/or monterey jack), shredded2 cups
6
Bake in a preheated 400F/200C oven until the cheese has melted, about ⏱️ 10 minutes.
cheese (cheddar and/or monterey jack), shredded2 cups
Nutrition Facts
calories
Calories 472
fat Content
Fat 26g
fiber Content
Fiber 15g
sugar Content
Sugars 19g
sodium Content
Sodium 1553mg
protein Content
Protein 31g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 65mg
carbohydrate Content
Carbs 79g
saturated Fat Content
Saturated 13g
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