Mexican Stuffed Sweet Potatoes with Cashew Sour Cream

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.

Preparation time Prep: 30 mins
cook 25 mins
Skill level Totally Doable

You will need:

  • 4 medium sweet potatoes
  • 400 g tin black beans, rinsed and drained
  • 125 g tin corn kernels, rinsed and drained
  • ⅔ cup crushed tomatoes
  • 3 teaspoons Mexican seasoning
  • ½ cup red cabbage, finely sliced
  • 1 long green chilli, deseeded and finely sliced
  • ¼ cup coriander leaves
  • 2 avocados
  • ½ red onion, finely diced
  • 1 clove garlic, crushed
  • 1 ½ tablespoons lime juice
Cashew Sour Cream
  • 1 ½ cups raw cashews
  • ⅔ cup water
  • 1 tablespoon lemon juice
Photography: Chris Middleton


  • 1Preheat 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.
  • 2Meanwhile, 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.
  • 3To 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.
  • 4To make cashew sour cream, process all ingredients in a food processor until smooth.
  • 5Cut 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.

Variation: 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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