Mexican Loaded Sweet Potato

mexican sweet potato
Prep Time
  • Prep | 5 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
  • Mixing Bowl x 2
  • Baking Tray
Ingredients we send
  • Sweet Potato
  • Cherry Tomatoes
  • Corn On The Cob
  • Tinned Black Beans
  • Avocado
  • Lemon
  • Paprika
  • Cumin
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper

Calories 2120kj , Fat 22.7g, Proteins 19.6g, Carbs 46.1g



  1. Pre heat oven to 220 degrees, using a fork, prick the sweet potatoes from top to bottom, cover in oil & salt, place on a baking tray and bake for 20-25 minutes, *tip use a knife or fork to poke into the thickest area of the sweet potato to see if it’s fully cooked.

  2. Drain and wash black beans, roughly chop spring onion, cut cherry tomatoes in half and cut corn off the cob. In a mixing bowl place ingredients, add paprika and cumin into the bowl, season with salt and pepper, mix ingredients together. 

  3. Place the avocado in a mixing bowl add lemon juice, salt and a drizzle of olive oil *optional. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Set aside.

  4. Once sweet potato cut into half and divid evenly. Place bean mixture on top along with smashed avo. Enjoy. 


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