Fiesta Filled Sweet Potato

This fiesta filled sweet potato is an easy and delicious meal. They can be made in about thirty minutes and are very nutritious being a great source of fibre, vitamin A, potassium, calcium, iron, magnesium and folate. For a little extra protein you can serve some grilled chicken or fish on the side as the beans are the main source of protein in this dish. Serve it with some sour cream or yogurt and some corn salsa for some freshness.

I will admit this might not be the prettiest dish in the world, this was just something I spontaneously whipped up for a light lunch. It combines most of the flavours of nachos with sweet potatoes, which are super healthy. They are rich in antioxidants and beta carotene, which is essential for eye health (11,3 gr per cup). Did you know that the general recommendation for a varied diet includes 4-6 cups of red and orange vegetables per week? I sure didn’t. This recipe will clearly join the regular rotation of healthy meals. Who doesn’t love a veggie fiesta?

Fiesta Filled Sweet Potato

Yield: 4 portions Difficulty: 1/5 Time: 30 minutes


  • 2 large sweet potatoes or 4 small sweet potatoes
  • 1 tbl olive oil
  • 1 onion, diced*
  • 2 cloves of garlic, minced*
  • 1 bell pepper (any colour or a mix), diced*
  • 1 small can of kidney beans or black beans, drained*
  • 1 small can of corn, drained*
  • salt
  • paprika
  • chili powder
  • parsley or cilantro
  • sour cream or yogurt (use plant-based alternative to make it vegan)
  • lime juice
  • pico de gallo or corn salsa (optional)


  1. Bake the sweet potatoes in the microwave wrapped in a wet dish towel** on maximum heat for about 8 minutes on each side (for a large sweet potato, might need more or less time depending on the size of the potatoes) until soft. Alternatively you can bake the sweet potatoes in the oven for about 45-60 minutes at 180°C. 
  2. Meanwhile put a pan on medium heat and sauté the onions and bell peppers until golden. Add the garlic and sauté until fragrant. Stir in the beans and corn and let everything get hot. Season to taste with salt, paprika and chili powder.
  3. Mix some sour cream or yogurt with some lime juice and salt.
  4. Slice the large sweet potatoes in half or slice the smaller sweet potatoes down the middle and the vegetable mix. Serve with a dollop of sour cream or yogurt and pico de gallo or corn salsa.   

*replace the fresh vegetables with a frozen Mexican style vegetable mix and sauté them to make this faster

**the wet dish towel keeps the skin from drying out and makes it easier to remove the flesh from the skin

Well, there you have an easy and delicious recipe for a fiesta filled sweet potato. Not only is it super healthy but it actually tastes really good. I made it two days in a row and I regret nothing. Despite being only vegetables it is super filling. If you are watching your macros then you may want to add some extra protein. I hope you enjoyed this post and have a great day. Stay safe and wear a mask!

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