Mexican Sweet Potatoes Recipe 455

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

Time 35m

Number Of Ingredients 10

Ingredients

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

MEXICAN SWEET POTATOES RECIPE - (4.5/5)

Mexican Sweet Potatoes Recipe - (4.5/5) image

Provided by á-4010

Number Of Ingredients 11

Ingredients

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
3 cans chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons cheese, shredded

Steps:

Preheat oven to 350 degrees fahrenheit. Bake the sweet potatoes for 45-60 minutes. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans. Saute the onion in the butter over medium heat until soft and translucent. Set aside. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

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

Ingredients

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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