Mexican Baked Sweet Potatoes
Preparation time
Cooking time
Total time
These Mexican Baked Sweet Potatoes make the perfect, simple lunch. Filling, and full of great whole-food ingredients, this recipe will become a family favourite.
Recipe type: Main
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 2
  • Potatoes
  • 2 sweet potatoes
  • 1 tsp olive oil
  • Bean Filling
  • 1 tin kidney beans (400g), rinsed and drained
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried onion flakes or ½ tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes or chilli powder
  • Salt and pepper, to taste
  • Garnish
  • 2 tbsp Vegan Mexican Cheese Sauce
  • 4 spring onions
  • Handful of fresh coriander
  • 1 lime
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Slice each potato in half lengthways and score the flesh of each half a few times. Oil the base of a roasting tin and place the potatoes, flesh side down, into the tin.
  3. Cook on the top shelf of the oven for 20-40 minutes (depending on the size of your potatoes), turning half way through.
  4. At the same time, combine the kidney beans with the other filling ingredients and bake these in the oven for 15 minutes, stirring once.
  5. While these are cooking, roughly chop the spring onions and the coriander leaves.
  6. To serve, pile the bean filling onto the potatoes, sprinkle on the spring onions and coriander, drizzle with cheese sauce and serve with fresh lime wedges.
Recipe by The Whole Ingredient at