Baked Sweet Potatoes With Mexican Toppers Recipes

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MEXICAN SWEET POTATOES



Mexican Sweet Potatoes image

Step out of the box with these tasty Mexican Sweet Potatoes loaded with all the best flavors in Mexican cuisine. One bite perfection is here!

Provided by Jordan

Categories     Appetizer

Time 35m

Number Of Ingredients 10

1 large sweet potato*, (sliced into 1/2 inch rounds)
cooking spray
1 tablespoon olive oil
salt and pepper, (to taste)
1/2 cup frozen white corn
1.5 cups shredded Mexican blend cheese
1 jalapeño, (sliced)
1 avocado, (sliced or cubed)
2 tablespoons red onion, (diced)
2 tablespoons fresh cilantro, (roughly chopped)

Steps:

  • Preheat the oven to 400° F and grease a large baking sheet with cooking spray. Place the sliced sweet potatoes in a large mixing bowl and toss with olive oil, salt, and pepper. Arrange the seasoned sweet potatoes in a single layer on the baking sheet with a little room in between each one and bake for 12-15 minutes, until they start to brown around the edges. You might need to work with two baking sheets.
  • Transfer the potatoes to a 12'' cast iron skillet and layer with frozen corn and shredded cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove the skillet from the oven and top with sliced jalapeño, avocado, red onion, and cilantro. Serve immediately.

Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Protein 13 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 362 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

BAKED SWEET POTATOES WITH MEXICAN TOPPERS



Baked Sweet Potatoes with Mexican Toppers image

Sweet potatoes topped with chicken mixture give you a hearty dinner - made using Progresso® beans and corn. Perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 9

6 medium sweet potatoes (4 lb)
1 tablespoon canola oil
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) chipotle white corn, drained
1 can (10 oz) diced tomatoes with green chiles, undrained
1/4 cup chopped fresh cilantro
2 cups shredded pepper Jack cheese (8 oz)
Sour cream, if desired

Steps:

  • Heat oven to 400°F. Pierce sweet potatoes several times with fork; place on large cookie sheet. Bake 1 hour or until tender. Let stand 10 minutes.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook chicken, beans, corn and tomatoes in oil 5 minutes, stirring occasionally, until liquid is evaporated. Remove from heat. Stir in 2 tablespoons of the cilantro.
  • Cut sweet potatoes in half lengthwise, cutting almost to but not through bottom of potato; fluff pulp with fork. Return potatoes to cookie sheet. Top potatoes with chicken mixture. Sprinkle with cheese.
  • Bake about 5 minutes or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro. Top with sour cream.

Nutrition Facts : Calories 454, Carbohydrate 46 g, Fat 1 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 980 mg

MEXICAN-INSPIRED SWEET POTATO HASH



Mexican-Inspired Sweet Potato Hash image

This is a hearty sweet potato hash side dish. I serve it with tacos, but it goes well with most meats.

Provided by Tsstyeh

Time 50m

Yield 6

Number Of Ingredients 12

4 tablespoons olive oil, or more as needed
2 medium sweet potatoes, diced
3 medium carrots, diced
1 medium red bell pepper, diced
½ medium sweet onion, diced
1 clove garlic, minced
1 cup canned black beans
1 cup frozen corn, thawed
½ teaspoon ground cinnamon
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin

Steps:

  • Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
  • Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 33 g, Fat 9.6 g, Fiber 7.3 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 218.9 mg, Sugar 6.7 g

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