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Add a little kick to your baked potatoes with these Mexican Sweet Potatoes. Stuffed with a hearty mixture of spicy black beans, red pepper, and pineapple, they have the perfect blend of sweet heat. It’s an easy weeknight meal for Meatless Monday or a vegetarian twist on Taco Tuesday that the family can customize with their favorite toppings.
Why You’ll Love These Mexican Sweet Potatoes
Delicious Details
- Cuisine Inspiration: Mexican-inspired
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free, Vegetarian, Dairy-free option
- Skill Level: Easy
I’ll be honest, with a family of carnivores, I don’t make a lot of vegetarian meals. If I’m going to get my guys to dig into a plant-based dish, it has to be seriously flavorful and satisfying. These stuffed sweet potatoes fit the bill. The black bean filling has the perfect hint of heat, and with the addition of pineapple, it has a sweet and spicy flavor that we can’t get enough of. Here’s why you’ll love it too…
- Quick and easy to prepare. The pineapple black beans come together in minutes, all while the sweet potatoes are baking. You can even make it in advance.
- Super versatile. This dish itself can be customized with your favorite toppings. But you can also use the filling in quesadillas or burritos, piled on top of a salad, or, if you need something meaty, as a side to chicken enchiladas or ground beef tacos.
- Allergy-friendly. This dish is naturally gluten free and dairy free, so, depending on your choice of toppings, you can enjoy it as a completely plant-based meal or at least go vegetarian should you choose to add some cheese or sour cream.
Recipe Ingredients
While the list may seem long, most of the ingredients in this recipe are common pantry staples. Here’s an overview of what you’ll need. You can find the full quantities and detailed instructions in the recipe card at the bottom of the post.
- Sweet potatoes. Scrubbed well. You are going to bake them in the oven or use one of the other methods I detail in my article about how to make baked sweet potatoes.
- Olive oil. For coating the potatoes for baking and to add to the pan when you make the black bean mixture.
- Salt and pepper. Again, you’ll need these to season the potatoes and the beans.
- Onion. Half of a large one, chopped.
- Red bell pepper. You can use another color pepper, I just like the sweetness and the pop of red it adds to the dish.
- Garlic. I prefer fresh, but you can use jarred or a quarter teaspoon of garlic powder.
- Canned black beans. Drained and rinsed.
- Lime. You’ll just need the juice.
- Spices. A simple combination of chili for spice and cumin for smokiness.
- Pineapple. Fresh pineapple or canned will with. Just be sure to drain it if you use pineapple from a can.
- Cilantro. For a little freshness. You can omit this if you are one of those people that have an aversion to cilantro.
- Toppings. Try shredded cheese, chopped avocado, a dollop of plain Greek yogurt or sour cream, a squeeze of lime juice, and a sprinkle of more cilantro, or use your favorites. I’ll share some ideas below.
Mexican Stuffed Sweet Potato Toppings
This recipe is super simple. While the baked sweet potatoes are in the oven, the black beans and pineapple come together in a skillet in just minutes. All you have to do is spoon the filling into the sweet potatoes and add your favorite toppings. Here are some ideas:
- Cheese. Shredded cheddar or Monterey Jack are great, but you can also crumble cotija cheese or spoon on some cheese sauce.
- Avocado. You can keep it simple with sliced or chopped avocado, or whip up some Guacamole or Avocado Crema.
- Sour cream. Plain Greek yogurt is a lighter alternative, or try Chipotle Crema.
- Salsa. Homemade Restaurant Style Salsa is classic, or add even more fruity flavor with Mango Avocado Salsa.
- Extra garnishes. Finish it off with a sprinkle of minced cilantro, sliced scallions, or even chopped red onion.
Serving Suggestions
Once you add your toppings to these filling Mexican Sweet Potatoes, you have a full meal in one nice package. But you may want to add additional side dishes to round things out. Here are some ideas to make it a meal.
- Make a salad. A simple combination of lettuce, cucumber, and tomato is all you need, then give it a drizzle of Creamy Southwestern Dressing or Avocado Ranch Dressing.
- Serve some veggies. A simple side of Roasted Cauliflower or Air Fryer Butternut Squash are a great way to add more vegetables with minimal effort.
- Pair with Bread. For extra satisfaction, fill the bellies with Brazilian Cheese Bread or spoon extra black beans on top of Tostada Shells.
Mexican Sweet Potatoes with Pineapple Black Beans
Ingredients
For Sweet Potatoes:
- 4 sweet potatoes
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt
For Pineapple Black Beans:
- 1 Tablespoon olive oil
- 1/2 large sweet onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 13.5 oz. canned black beans, drained and rinsed
- Juice of 1 lime
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1/2 cup water
- 1 cup chopped fresh or canned pineapple
- 2 Tablespoons chopped cilantro
For toppings (optional):
- 1/2 cup shredded cheddar or Monterey Jack cheese (about 2 ounces)
- 1/2 cup Greek yogurt or sour cream
- 1 lime, cut into wedges
- 1 avocado, chopped
- Cilantro
Instructions
- Preheat your oven to 400°F. Brush or spray the sweet potatoes with olive oil and sprinkle with salt. Place on a sheet pan or directly on the oven rack and bake for 45 minutes to 1 hour, or until soft. Or microwave them for 10-15 minutes.
- While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the onions, salt, and pepper. Cook until the onions are starting to turn translucent.
- Add the red pepper and cook until the onions and peppers are soft, then add the garlic and cook for a minute or two, until fragrant. .
- Stir in the black beans, juice of a lime, chili powder, cumin, and water, and simmer for 8-10 minutes, or until heated through. You can keep covered over a low heat until the sweet potatoes are ready.
- Stir the pineapple and cilantro into the black bean mixture.
- Combine the Greek yogurt or sour cream and lime juice, and chop the avocado and cilantro, if using.
- Slice open the baked sweet potatoes, and fill with the black bean mixture. Top with shredded cheese, Greek yogurt or sour cream, chopped avocado, a sprinkle or minced cilantro, or your desired garnishes.
Did you make this?
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Brianne,
This looks so good–I bet the flavors are amazing. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Yum! Made this for dinner tonight, and we loved it! Didn’t miss the meat at all.
So glad you liked it. And I know your hubby is somewhat like mine – so it says something if he didn’t miss the meat!
Sounds delish! Is there any way that you could post the nutritional info? Thanks!
Thanks. I have not started calculating nutritional information for my recipes, but I would like to. Once I do, I can let you know. This one shouldn’t be too hard to calculate.
I just entered, too. Thanks for the reminder!
Ooh, I have to check out your entry. Good luck!
Wow! That is one awesome spud!! Thanks for sharing this delish recipe!! 🙂
Thanks. It was definitely loaded with lots of good stuff.
Wow, I feel like your recipes are MADE for me! Spaghetti squash and now a delish sweet potato recipe! Love! Definitely going to give this one a try when I can get back to my kitchen!
We are definitely on the same wavelength. I love quiche, risotto, scallops, I want to try the butternut squash mac & cheese 🙂
Have a safe trip!
This sounds delish!
I have never entered a recipe contest—I make a lot of things in the kitchen, but I’ve never considered entering a contest!
There are so many out there. You should try!
Great submission! Lot’s of good stuff going on here – good luck! 😀
Good luck to you, too! Your recipe sounds awesome. I want to try it.
I have everything except the red pepper. I can’t wait to try this! Sounds so yummy – for any day. 🙂
I really hope you enjoy it. And I am sure you could skip the red pepper. But with a two year old, any way I can sneak in more veggies is a good thing. We definitely loved it.