Loaded Mexican Sweet Potatoes

Loaded Mexican sweet potatoes with black bean salsa, corn, cheese and creamy cilantro sauce.
https://www.acouplecooks.com/mexican-stuffed-sweet-potatoes/

4 medium sweet potatoes

Olive oilfor rubbing

Kosher salt

½ cup frozen corn kernels

Mexican hot sauce

Toppingsshredded cheese, sour cream, nacho bits

Black Bean Salsa

1 lb ripe tomatoes

½ cup red onion

¼ cup cilantro

1 jalapeno pepper

1 15-oz can black beans

1 limejuiced

½ tsp kosher salt

Creamy Cilantro Sauce

1 cup raw or roasted cashews

½ cup water

¼ cup lime juice

2 large handfuls of cilantro leaves and stems

½ tsp kosher salt

Combine ingredients for creamy cilantro sauce in a food processor or blender and blend until smooth. Set aside.

Combine ingredients for black bean salsa, mix well, set aside.

Preheat oven to 450 degrees F. Wash and slice sweet potatoes in half length-wise. Lay on parchment lined baking sheet and rub lightly with olive oil. Sprinkle with kosher salt. Bake until tender and lightly browned on edges.

Layer baked sweet potatoes with black bean salsa, corn, cheese, cilantro sauce, hot sauce and other desired toppings and serve.

Print Options:

Loaded Mexican Sweet Potatoes