These Mexican Sweet Potatoes are so easy to prepare, highly nutritious and packed with flavor. There’s everything you need here, plenty of fiber, lots of protein thanks to the beans, complex carbohydrates and a little “good” fat from the tahini dressing plus a riot of flavor. I have a bit of a love affair with sweet potatoes, roasted, steamed, boiled, mashed, I’ll take them anyway I can get them. There’s something so comforting about them. Heavenly.
The Tahini dressing has become my new go to dressing. It takes minutes to make and with the addition of lots of garlic, apple cider vinegar and lemon juice it has a great tang. I put it on everything. A word about the the topping, make it as hot as you like, or not, depending on your tastes. I used a jalapeno then added 1/2 teaspoon of ground Ancho chili powder and it certainly provided a little heat. Just leave out or add in as you desire.
As far as toppings for the topping are concerned add some avocado chunks if you like or a dollop of vegan sour cream for even more “creaminess”.Print
Mexican Sweet Potatoes
Roasted Sweet Potatoes topped with a deliciously zesty Mexican topping and Tahini Dressing.
4 medium sweet potatoes
For the topping:
1, 15 oz can of black beans, drained and rinsed
1 jalapeno pepper, deseeded and diced
4 medium tomatoes, deseeded and diced
1 small red onion, diced (less or more to suite your tastes)
1 cup frozen corn, thawed
Zest and juice of a lime
1/4 cup fresh cilantro, finely chopped (reserve more cilantro for garnish)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground Ancho chili powder
For the Tahini Dressing:
1/2 cup tahini
1 – 2 cloves minced garlic, depending on their size
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Zest and juice of a lemon
1 tablespoon apple cider vinegar
1/2 cup water (more if needed)
Pre heat the oven to 425F
Line a baking sheet with parchment paper
- Wash the sweet potatoes then prick them all over with a fork. Place them on the lined baking sheet and put into the hot oven. Allow to bake for approximately 1 hour – depending on the size of the potatoes.
- While the potatoes are cooking make the topping. Mix together all the ingredients in a non reactive bowl. Taste and add more salt, pepper, chili powder or lime juice if needed.
- To make the tahini sauce mix together the tahini, minced garlic, salt, pepper, zest and juice of the lemon and apple cider vinegar. Add the water a couple of tablespoons at a time whisking well. Don’t worry if at first it seizes up a little, just keep adding the water and gently whisking until smooth. Add more water for a thinner sauce, less if you like it thicker. Taste and check the seasonings, adding more salt, pepper or lemon juice if needed.
- Once the sweet potatoes are cooked, remove form the oven, when cool enough to handle, cut them in half lengthwise, pile the topping on and add a couple of spoonfuls of tahini sauce. Garnish with cilantro and avocado and serve.
If you make these sweet potatoes, be sure to tag me on Instagram – enjoy!