Mexican Sweet Potatoes

You won’t believe the flavor in these Mexican sweet potatoes, topped with black bean salsa and creamy cilantro sauce!

Mexican Sweet Potatoes

Meet our favorite meal: the baked sweet potato. Alex and I have been eating this meal since the very beginning of our marriage, when we decided we wanted to start cooking more vegetables. At the time, I had myself convinced that I didn’t like sweet potatoes, mainly due to bad connotations with marshmallow goo on holidays. But I gave them another chance with these Mexican sweet potatoes, and our sweet potato obsession was born.

These Mexican sweet potatoes are the perfect blend of sweet and savory. The spicy black bean salsa is the perfect complement to the light sweetness of the potato, and topped with creamy cilantro sauce, it’s a little bit of heaven. And 100% whole food plant based (WFPB), too!

Related: Easy Vegan Recipes for Beginners

Mexican Sweet Potatoes

How to make Mexican sweet potatoes

This recipe uses our Quick Baked Sweet Potato method, which makes them intensely flavorful. And we’ve used one of our favorite tricks to cut down the cooking time: cut the sweet potatoes in half before roasting! Rub a tiny amount of olive oil and a sprinkle of kosher salt onto the potatoes before popping into the oven. Depending on the size of the potato, it cuts down the roasting to about 25 to 35 minutes, instead of 45 minutes to 60 minutes.

Of course, you can top these Mexican sweet potatoes with any toppings you’d like! But the toppings we’ve chosen here all work together splendidly:

  • Black bean salsa: chop up some tomatoes, add jalapeno, red onion, and cilantro, and you’ve got a delicious savory spicy salsa that’s fresh in contrast to the roasty potatoes.
  • Creamy Cilantro Sauce for dolloping, which is 100% plant based (see more on the sauce below). Of course if you prefer, you could use good old sour cream and cheese for topping.
  • Corn
  • Hot sauce
  • Cilantro leaves
Mexican Sweet Potatoes | Cilantro Sauce

Top with creamy cilantro sauce!

To top off these Mexican sweet potatoes is Creamy Cilantro Sauce! Using the cilantro sauce makes the entire dish vegan and plant-based, which is helpful for feeding a crowd of various diets. The sauce is made creamy using soaked cashews. The cashews are soaked for 1 hour before blending the sauce, so if you’re able to make it in advance it’s also helpful. As you’ll see in the recipe, you can add water to taste to make it as thick or as drizzle-able as you’d like. The flavor is super tangy and savory, and a perfect contrast for the earthy potatoes!

Alternate sauces

If you’d prefer a quicker sauce, try our Creamy Cilantro Dressing! It uses Greek yogurt and a little mayonnaise. Or, try some of our other Mexican-style sauces:

Make sure to eat the potato skins!

A quick word about the humble sweet potato: you can eat the whole thing! Most people throw out the skin of the sweet potato, but that’s actually one of the healthiest parts of the meal! Sweet potato skins are packed with fiber, beta carotene, and vitamins C and E, just to name a few of the many reasons you should eat the skin.

These Mexican sweet potatoes work for many occasions: as a healthy family dinner recipe, or as a party appetizer. They’d be especially great for game day! Let us know if you try them out in the comments below.

Mexican Sweet Potatoes | Black Bean Pico de Gallo

Looking for more easy weeknight dinners?

Outside of these Mexican sweet potatoes, here are some of our favorite easy weeknight dinners:

Mexican Sweet Potatoes

This Mexican sweet potatoes recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Mexican Sweet Potatoes

Mexican Sweet Potatoes

1 Star2 Stars3 Stars4 Stars5 Stars (66 votes, average: 4.08 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


You won’t believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!




  1. Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you’re planning to make the Creamy Cilantro Dressing, skip this part. 
  2. Preheat oven to 450°F.
  3. Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 
  4. Make the Black Bean Pico de Gallo.
  5. Defrost the frozen corn. 
  6. Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.
  7. To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Mexican sweet potatoes, Sweet potato recipes, Vegetarian Dinner Ideas, Vegan Dinner Ideas, Healthy Dinner Ideas, Mexican Inspired

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    September 3, 2010 at 3:15 pm

    Lovely recipe- looks fab!

  • Reply
    Baking Serendipity
    September 6, 2010 at 3:58 pm

    This looks delicious. Makes me want to give baked sweet potatoes another go around!

    • Reply
      September 6, 2010 at 5:05 pm

      It was definitely well worth it — I’m glad I got over my sweet potato phobia too! :)

  • Reply
    October 11, 2010 at 8:46 pm

    i so agree with you about sweet potatoes. i only recently found out the joy of baked sweet potatoes. as a child, the mere glance at one of those hidiously sweet concoctions of sweet potato cassarole would make my stomach turn. now, i only eat baked ones. i’ve stopped eating regular baked potatoes.

  • Reply
    October 20, 2010 at 6:37 pm

    I used this recipe for dinner last night and I couldn’t believe how quick and easy it was to make a hearty, satisfying meal!

  • Reply
    Melinda Hinson Neely – Finding Life's Secret Sauce – Try New Dishes (and Break Out of Your Comfort Zone)
    December 1, 2010 at 11:45 am

    […] and Alex share a number of tasty recipes on their web site that are simple, too. Check a few out: sweet potato with black beans and salsa, chickpea crostini, scallop and plum ceviche, and linguine with fresh tomatoes, zucchini and […]

  • Reply
    Star Ryser
    June 29, 2012 at 7:04 pm

    I am absolutely in love with your recipes iv been loving for a site like this for soo long.!

  • Reply
    May 4, 2015 at 6:14 am

    I luuurve sweet potatoes but find the white ones a lot sweeter than the orange. Lovely recipe, sour cream is the key! x

  • Reply
    April 30, 2018 at 8:42 pm

    I never thought about eating a “loaded” sweet potato. It’s quick and simple – my kind of meal.

  • Reply
    February 11, 2019 at 4:18 pm

    These are delicious. Made them tonight And everyone loved the recipe. Thanks for sharing!

    • Reply
      April 22, 2019 at 10:58 am

      We are so glad to hear it — thank you for making it!

  • Reply
    April 15, 2019 at 3:23 pm

    Yummy recipe! We didn’t have lime so used lemon. Definitely will be added to our go to meals! Thank you!

    • Reply
      April 22, 2019 at 10:57 am

      You are so welcome! So glad you enjoyed them!!

  • Reply
    December 19, 2019 at 10:36 pm

    I am new to vegan eating and this list of easy vegan recipes for beginners has become my personal menu these last couple of weeks. I have made several of the recipes including this one. This was yummy! I love sweet potatoes but had never tried it with pico de gallo. And that creamy cilantro sauce was delish! Will definitely be making this again.

    • Reply
      Sonja Overhiser
      December 20, 2019 at 12:00 pm

      We are thrilled to hear this! This one is one of our faves. Thank you for trying it out! :)

  • Reply
    Heather Roselle
    June 14, 2020 at 4:32 pm

    Just made this and was pleasantly surprised and amazed by how all the components worked so well together!!! I am not the biggest fan of sweet potatoes but I am experimenting (2nd day) with going vegan and this was AWESOME! Even my 17 year old son loved it and commented on how fresh and deliciously composed it was. Thank you!

    • Reply
      Alex Overhiser
      June 15, 2020 at 9:44 am

      So glad you loved it!

  • Reply
    Jamie Vandegriff
    May 2, 2021 at 9:31 pm

    An explosion of flavors! Thank you so much for the inspiration!

    • Reply
      Alex Overhiser
      May 3, 2021 at 10:04 am

      You are welcome!

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