Mexican style stuffed sweet potatoes are a new family favorite in our house! We eat sweet potatoes fairly regularly but with kids it is in the typical forms you could imagine….fries, cubed potatoes or even whipped. But by roasting them and stuffing them you get to cut down on all that chopping and up the yum factor.
Seasoned and roasted sweet potato skins are arguably just as good as the inside, or better.
And this recipe is even a great way to use up leftover ground hamburger.
You can even get these loaded up and wrapped to bring along to a party.
Toss them on the grill or in the oven when you arrive and wait to add the cold fresh ingredients right before serving.
Mexican Style Stuffed Sweet Potatoes
First you want to wash and scrub your sweet potatoes clean.
Then you will poke several holes in them. This will help them in allowing the steam to escape and then they will not explode in the oven. Rare, yes- but it does happen!
Next, you will want to rub or brush them with olive oil. Then, you will do a seasoning rub. A generous amount of pepper, salt and Cajun seasoning blend.
The oil and seasoning coat is going to help in crisping your skins up. Believe me, it truly makes the meal! And why waste those skins when they can be so yummy?
With an oven preheated to 425, F you will place your sweet potatoes onto a baking sheet. You can line the sheet with foil or a parchment paper but I don’t think it is necessary.
Allow them to roast for 45-60 minutes. To find out if they are tender enough just do the “poke test.” If you can easily poke through they are soft enough on the inside.
Mexican Style Stuffed Sweet Potatoes- Stuffing
While they are roasting go ahead and brown your ground hamburger. Once browned, drain off the grease and return to the pan.
Add in 1/2 cup of water and your seasonings.
I used Goya Sazon, Cajun seasoning, cayenne pepper, black pepper and onion powder.
Let simmer and stir occasionally until the water is absorbed.
Once your sweet potatoes are finished you will want to let them cool a bit so that they are easier to handle. Don’t let them cool too much or scooping the potato out will be a bit harder.
Scoop out just enough to make room for your stuffing. You can also add some of your scooped potato into your mixture to right back into the skins.
Now mix together your hamburger and drained and rinsed pinto beans and stuff into your potato.
Top with cheese and back into the oven for about 10 minutes or until the cheese is nice and melted.
To finish add on fresh cut veggies. Lettuce, tomato onion or whatever else you might want to add on.
A dollop of sour cream and salsa accompanies the plate nicely, too!
Dinner is officially served!!! A fun, healthy spin on Taco Tuesday!
Once you’ve mastered this recipe go ahead and stuff your sweet potatoes with endless creations.
Mexican Style Stuffed Sweet Potatoes
Taking taco Tuesday to a whole new level - and healthier with this stuffed sweet potato recipe!
Ingredients
- Potatoes:
- 1/4 cup olive oil
- 6 sweet potatoes
- A tablespoon of black pepper
- 1 teaspoon salt
- 1 tablespoon cajun seasoning
- Stuffing:
- Pound ground hamburger
- 1 tsp. salt & pepper
- 1 tsp. cayenne pepper
- Packet of Sazon Goya
- Half tsp. cajun seasoning
- 1 tsp. onion powder
- Cup of water
- Can of pinto beans, drained and rinsed
- Shredded cheese- taco blend
- Handful fresh cherry tomatoes, diced
- Lettuce chopped
- Sour cream
- Salsa
Instructions
- Preheat oven to 425, F
- Wash and scrub sweet potatoes, pat dry.
- Generously rub with olive oil, salt, pepper and cajun.
- Place onto baking sheet and roast for 45-60 minutes or until tender.
- Brown ground hamburger, drain grease and return to pan.
- Add 1/2 cup of water and goya, cayenne, cajun and onion powder.
- Stir and cook over low heat until water is absorbed. Remove from heat and stir in beans.
- Remove sweet potatoes and allow to cool for a few minutes.
- Cut open and scoop out a small amount of potato.
- Add in bean and meat mixture, then, top with cheese.
- Place back into the oven for roughly 10 minutes or until cheese melts.
- Plate and top with fresh vegetables and a dollop of sour cream and salsa to the plate.
Love, light and a little grace…
-Olivia
Olivia Whalen is mama to three young girls who is devoted to creative learning, exploration and free range imagination. Olivia enjoys thinking outside of the box when it comes to preparing homemade baby food or meals for her family. She most enjoys allowing the little minds in her life to flourish and with that you will see her write about creative kid crafts, recipes that fit a family budget and keep everyone asking for more, tips and tricks for a tiny babe, and beginner homesteader fun! Some of her hobbies include gardening, hiking, reading, cooking or just basking in motherhood.