Two mexican style baked potatoes on white baking paper.

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Mexi Loaded Baked Sweet Potatoes
A Lambert Produce Recipe

Mexi Loaded Baked Sweet Potatoes Recipe

Two mexican style baked potatoes on white baking paper.

Our Mexican-style baked sweet potatoes are both delcious and nutritious!





  • 4 gold sweet potatoes
  • 1 corn cob, husk and silk removed
  • 400g can black beans, rinsed and drained
  • 300g jar mild salsa
  • 1 cup red cabbage, finely shredded
  • Fresh coriander leaves
  • Avocado, mashed


1. Preheat oven to 200°C. Place sweet potatoes on a lined baking tray. Bake for 40 minutes or until tender, turning occasionally.

2. While the sweet potatoes are cooking, heat a chargrill on high. Cook the corn on the grill, turning until lightly charred. Cool slightly, then, using a serrated knife, cut down the sides of the corn to release the kernels.

3. In a medium saucepan over medium heat, combine the black beans and salsa. Cook, stirring occasionally, until heated through.

4. Using a sharp knife, cut a slit lengthways in the top of each sweet potato. Be sure not to cut all the way through. Gently squeeze the base of each potato to open slightly and use a fork to mash the flesh slightly.

5. Spoon the black bean mixture over each sweet potato.

6. Sprinkle with shredded red cabbage and corn kernels.

7. Top with fresh coriander leaves.

8. Serve with mashed avocado. Enjoy!