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Mexican-style baked sweet potatoes

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Vegetarian
  • No added sugar

These delicious Mexican-style baked sweet potatoes take jacket potatoes to a whole new level. Top them with corn, beans and salsa for potatoes with kick.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes
Mexican-style baked sweet potatoes


  • 4 small gold sweet potatoes
  • 1 corn cob, husk and silk removed
  • 400g can black beans, rinsed, drained
  • 300g jar Coles Tomato Salsa Mild
  • 1 cup finely shredded red cabbage
  • Coriander leaves, to serve
  • Avocado dip, to serve

Nutritional information

Per serve: Energy: 1229kJ/294 Cals (14%), Protein: 13g (26%), Fat: 2g (3%), Sat fat: 0g (1%), Carb: 48g (15%), Sugar: 20g (22%), Fibre: 17g (57%), Sodium: 416mg (21%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place sweet potatoes on a baking tray. Bake, turning occasionally, for 40 mins or until tender.
  2. Step 2

    Meanwhile, heat a chargrill on high. Cook corn on grill, turning, for 10 mins or until lightly charred and tender. Cool slightly. Use a serrated knife to cut down side of corn to release kernels.
  3. Step 3

    Combine the black beans and salsa in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until heated through.
  4. Step 4

    Use a sharp knife to cut a slit lengthways in top of each sweet potato (don’t cut all the way through). Gently squeeze base of each potato to open slightly. Use a fork to mash flesh slightly.
  5. Step 5

    Spoon the bean mixture over each sweet potato. Top with cabbage and corn kernels. Sprinkle with coriander leaves. Serve with the avocado dip.

Recipe tip

Clever Storage:
Place any extra cooked sweet potatoes in an airtight container in the fridge for up to 5 days. They can be reheated in a 200ºC oven on a lined baking sheet, or in the microwave.

Mexican-style baked sweet potatoes recipe

If you’ve been searching for family-friendly recipes packed with healthy veggies, look no further. This colourful dish featuring oven-baked sweet potatoes is perfect for Meat-Free Monday, a quick midweek meal or as a side dish for weekend barbecues. You can either assemble them before serving or put all the elements onto separate platters and bowls, so everyone around the table can make their potato up just the way they like it.

How to make Mexican-style sweet potatoes

When you’re choosing sweet potatoes, look for ones that are a similar size so they cook evenly. You don’t even need to peel them – in fact, the skins caramelise and go crispy when you bake them. Just be sure to give the sweet potatoes a good scrub and to prick the skin all over with a fork before you put them in the oven.

Depending on how big they are, the potatoes should take about 40 minutes to cook. That’s plenty of time to chargrill some corn and make up the black bean topping. One of the best aspects of this dish is that many of the components can be bought ready-made, so it becomes a matter of putting it all together once the baked sweet potato is done.

Get creative with this baked sweet potato recipe

In this recipe, we’ve made a topping of fresh charred corn, black beans and salsa, but you can easily use other fresh ingredients you have in the fridge. Add some halved cherry tomatoes when you’re cooking the beans and salsa, or blister some red or green capsicums and slice for additional toppings. Try some sauteed mushrooms, sprinkle over some chopped spring onions, or put a lime cheek on everyone’s plate – squeezing a little juice over the beans will add to the flavours of Mexico. Kids might like to add some grated cheese or a dollop of sour cream to the top of their baked sweet potato.

Instead of a premade avocado dip, mash ripe avocado with some fresh lime juice and season it with salt and cracked black pepper for a basic guacamole. For something even more exciting, try spiced guacamole or smoky guacamole.

Now get cooking

Looking for an option that’s a little more French than Mexican? Stuffed jacket potatoes with gruyere and mushrooms fit the bill. If the family loves the taste of sweet potato, try a Southern-style sweet potato salad for summer meals, or chicken and caramelised onion stuffed sweet potato, which can be dished up in just half an hour.