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The sweet potato is one of those rare specimens that confidently carries the flavours and spices of almost any cuisine — whether sweet or savoury. So naturally, we’re keen to try it a la Mexicana.

You will need

Serves 4

  • 4 medium sweet potatoes
  • 400 g tin black beans, rinsed and drained
  • 125 g tin corn kernels, rinsed and drained
  • 2/3 cup crushed tomatoes
  • 3 teaspoons Mexican seasoning
  • 1/2 cup red cabbage, finely sliced
  • 1 long green chilli, deseeded and finely sliced
  • 1/4 cup coriander leaves


  • 2 avocados
  • 1/2 red onion, finely diced
  • 1 clove garlic, crushed
  • 1 1/2 tablespoons lime juice

Cashew Sour Cream

  • 1 1/2 cups raw cashews
  • 2/3 cup water
  • 1 tablespoon lemon juice

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30 mins to prep

25 mins to cook

  1. Step 1

    Preheat oven to 200°C fan-forced (220°C conventional). Prick sweet potatoes all over and microwave on high for 8 minutes. Transfer to a greased oven tray, spray with oil and bake for 10-15 minutes or until crisp.

  2. Step 2

    Meanwhile, mix black beans, corn, tomatoes and Mexican seasoning together in a small saucepan and cook over medium heat for 2-3 minutes until heated through.

  3. Step 3

    To make guacamole, mash the flesh of the avocados in a small bowl and stir through all other ingredients until well combined. Season with salt and pepper.

  4. Step 4

    To make cashew sour cream, process all ingredients in a food processor until smooth.

  5. Step 5

    Cut each sweet potato in half lengthwise and fluff flesh with a fork. Spoon in black bean mixture, then top with red cabbage, guacamole and cashew sour cream. Sprinkle over chilli and coriander and serve.


Feel free to swap the sweet potato for a white one if that’s more your style. Contrary to popular belief, there’s very little difference between the two nutritionally!

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