Mexican Sweet Potato Recipe

This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.

Step out of the box with these tasty Mexican Sweet Potatoes loaded with all the best flavors in Mexican cuisine. One bite perfection is here!

With just your cast iron skillet, a sheet pan, and a handful of ingredients, you can quickly whip up an amazing Mexican-inspired appetizer that stands out from your typical “go-to” recipes. These potatoes are loaded with cheese, corn, cilantro, avocado, jalapeรฑos, and more!

mexican sweet potatoes in a skillet

Looking to spice up this dish and add even more toppings? Consider adding black beans or serrano peppers!

These are the best Mexican Roasted Sweet Potatoes

I love stepping out of the box with an appetizer that may be a little unexpected!

Say goodbye to always eating the same old appetizers when hosting a party or bringing a dish over to a friend’s house; these potatoes are perfection in every bite.

These Mexican Sweet Potatoes are the perfect blend of sweet and savory, topped with creamy avocado and spicy jalapeรฑo!

Tip!

You can customize your sweet potatoes by turning up with heat with chipotle peppers or other ingredients you might want to add!

Mexican Sweet Potatoes Recipe ingredients

Potatoes: for this recipe I used a large sweet potato. I find that longer, skinny sweet potatoes work best for slicing into perfect sized rounds, but they can be hard to come across.

As long as you have about 30 slices, you’ll be good! You can even cut a slice in half if you need to. They all get smothered in cheese and other toppings anyways, so no need to look perfect!

Dairy: bring on the cheese with shredded Mexican blend cheese.

ingredients in small bowls: sliced potatoes, shredded cheese, red onion, cilantro, corn

From the garden (or the store): to pull in those Mexican flavors everyone loves, you will need jalapeรฑo, avocado, and some red onion.

Corn: I used frozen white corn, but you can also use frozen yellow corn or fresh corn on the cob. Just make sure to cut the kernels off.

Herbs and spices: to keep the flavors authentic and to really let the sweet potato sing, we are going to use fresh cilantro and a touch of salt and pepper, to taste.

For cooking: cooking spray and olive oil.

Tip!

Sweet Potatoes can be substituted for regular potatoes if needed.

*For a detailed list of ingredients and measurements, please reference the recipe card down below.

How to make Mexican Sweet Potatoes

1. Roast the Potatoes. Preheat the oven and grease a large baking sheet with cooking spray. Place the sliced sweet potatoes in a large mixing bowl and toss with olive oil, salt, and pepper. Arrange the seasoned sweet potatoes in a single layer on the baking sheet with a little room in between each one and bake. You might need to work with two baking sheets.

steps to make mexican sweet potatoes

2. Prepare the skillet. Transfer the potatoes to a 12” cast iron skillet and layer with frozen corn and shredded cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly.

3. Add toppings and serve. Remove the skillet from the oven and top with sliced jalapeรฑo, avocado, red onion, and cilantro. Serve immediately.

Mexican Sweet Potato Toppings

I love toppings and ways to change up a recipe based on who might be joining me for dinner! Below are some optional toppings that also taste great.

You can also serve extra toppings on the side for some DIY action or for anyone who doesn’t like certain ingredients.

spooning mexican sweet potatoes onto a plate

Mexican Sweet Potato Recipe FAQs

What are sweet potatoes called in Mexico?

Camote! Inย Mexico they have sweet potatoes that are long and purple. Depending on the region of Mexico you are in, the word can have many different meanings, however, it means โ€œsweet potato.โ€

What is the difference between candied yams and sweet potatoes?

Candied yams and sweet potatoes are actually very different and a lot of it has to do with their outward appearance. The skin of aย yam tends to look more dark, brown, and like tree bark. Sweet potatoes, however, are more of a reddish-brown color.

What are the benefits of eating sweet potatoes?

โ€“ Sweet potatoes are a great source of fiber, vitamins, and minerals
โ€“ They help promote a healthy gut
โ€“ Sweet potatoes have various antioxidants
โ€“ They support healthy vision
โ€“ Sweet potatoes are rich in many natural sources that can help boost your immune system.

Where are sweet potatoes native to?

South America! Sweet Potatoes originated in both Central and South America. However, archeologists have also found additional history of the sweet potato being present in Polynesia.

More Sweet Potato Recipes To Try

More Recipes You Might Like

WANT TO TRY THIS MEXICAN SWEET POTATOES RECIPE?

PIN IT to your sweet potato recipes, Mexican recipes, or skillet recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!

mexican sweet potatoes pin

Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!

Tap stars to rate!
5 from 28 votes

Mexican Style Sweet Potatoes

Step out of the box with these tasty Mexican Sweet Potatoes loaded with all the best flavors in Mexican cuisine. One bite perfection is here!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mexican American
Servings: 4
Calories: 300
Author: Jordan

Ingredients

  • 1 large sweet potato*, sliced into 1/2 inch rounds
  • cooking spray
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1/2 cup frozen white corn
  • 1.5 cups shredded Mexican blend cheese
  • 1 jalapeรฑo, sliced
  • 1 avocado, sliced or cubed
  • 2 tablespoons red onion, diced
  • 2 tablespoons fresh cilantro, roughly chopped

Instructions

  • Preheat the oven to 400ยฐ F and grease a large baking sheet with cooking spray. Place the sliced sweet potatoes in a large mixing bowl and toss with olive oil, salt, and pepper. Arrange the seasoned sweet potatoes in a single layer on the baking sheet with a little room in between each one and bake for 12-15 minutes, until they start to brown around the edges. You might need to work with two baking sheets.
  • Transfer the potatoes to a 12'' cast iron skillet and layer with frozen corn and shredded cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove the skillet from the oven and top with sliced jalapeรฑo, avocado, red onion, and cilantro. Serve immediately.
If you tried this recipe, please leave a review letting me know how it was!

Notes

  • Longer and skinnier sweet potatoes are best for this recipe. If you can’t find a large one, 2 smaller ones will work.
Keywords: mexican sweet potatoes

Nutrition

Calories: 300kcal | Carbohydrates: 22g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 362mg | Potassium: 539mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8387IU | Vitamin C: 12mg | Calcium: 506mg | Iron: 1mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!

Similar Posts

5 from 28 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. 5 stars
    This was delicious and such a great side dish! Perfect for the upcoming holiday weekend BBQ time.

  2. 5 stars
    Wow, taking Mexican food to the next level with this one! Can’t wait to make this for my family again.

  3. Bintu | Recipes From A Pantry says:

    5 stars
    So flavourful and delicious! I love sweet potatoes and Mexican flavours so this was a winning combination to me!

  4. 5 stars
    Now this is an entire meal in one pan. I mean delicious for an appetizer but I could totally eat this for dinner! Thanks for the recipe!

  5. 5 stars
    Sweet potatoes are one of my very favorite foods so I’m always on the lookout for new ways to cook them. I love this one!

  6. 5 stars
    We made this for dinner last night and it was a huge hit with my whole family!! It was easy to make and had tons of flavor. Even my kids loved it!

    1. 5 stars
      Not only delicious, but what a beautiful dish!! Mardi Gras meet Mexican Fiesta, this is a keeper!!!

  7. 5 stars
    Now these were how I like to enjoy potatoes! So much flavor and comes together in a snap; my whole family loved them!

  8. 5 stars
    Such a fun way to prepare sweet potatoes! I love the variety of optional toppings too. Looks so good!

  9. susan | the wimpy vegetarian says:

    5 stars
    This is pure genius!! And I’m making it this week!! It’s a fabulous way to use sweet potatoes ๐Ÿ™‚

  10. Do you peel the sweet potato first?

    1. I don’t, but you can if you like!

  11. 5 stars
    it’s a great side dish for taco night. my family loves it

  12. Loni Byrne says:

    5 stars
    i cannot stop eating this! i have to double the recipies so I can eat the sweet potato chips while I make the actual dish. I have made this many times, but last night I made it a main. I made avocado boats filled with taco seasoned groumd turkey. i can not describe how glorious it was!! Thank you for this recipie!

  13. 5 stars
    Oh my goodness! I never really associated sweet potatoes with Mexican fare, but this looks amazing! I can’t wait to try it!

  14. 5 stars
    I love the kick of the jalapenos with the sweetness of the potatoes. Genius idea!

  15. 5 stars
    SO GOOD! I think I just found my new favorite side dish!

  16. 5 stars
    Drooling over your photos! Mine weren’t as pretty but they were SO good

  17. Incredibly delicious! Love that these are made with sweet potatoes!

  18. 5 stars
    Hey Jordan! First of all, let me say that your Mexican Sweet Potatoes recipe is a game-changer! I stumbled upon your article while searching for some unique appetizer ideas, and I’m so glad I did. Your combination of Mexican flavors and the twist of using sweet potatoes as the base is simply brilliant.

    I followed your recipe to a tee, and the result was phenomenal. The sweet and savory blend of flavors, along with the creamy avocado and spicy jalapeรฑo, created an explosion of deliciousness in my mouth. It’s safe to say that this dish became an instant favorite in my household. I can already imagine making these Mexican Sweet Potatoes for gatherings and parties, impressing my friends and family with this unique and irresistible appetizer.

    I appreciate how you provided customization options in your article. Adding black beans or serrano peppers sounds like a fantastic idea to take these sweet potatoes to the next level. I’m definitely going to try that variation soon. Your clear instructions and the simplicity of the recipe made it easy for even a novice cook like me to achieve one bite perfection. Thank you for sharing such an amazing recipe that truly stands out from the crowd!

    Keep up the great work, Jordan! I’ll definitely be checking out more of your recipes and articles for inspiration. You have a talent for combining flavors and creating dishes that are both exciting and accessible. Looking forward to trying more of your culinary creations. Cheers!

    1. Wow, thank you SO much for saying this. It really means a lot. I spend SO much time on these recipes and hearing how much you not only loved it, but took the time to write all of this in a comment truly means so much and helps my business more than you know!

  19. I made the recipe. I am a bit confused. Are the sweet potatoes supposed to be crispy like chips? Mine were cooked but just soft. Not sure please help

  20. 5 stars
    I made your Mexican sweet potatoes recipe and very much enjoyed it. I am slightly confused on what consistency the potatoes should be before adding the other ingredients. Are they supposed to be crispy like a chip or soft but cooked through?

    1. I’m so glad you enjoyed it! They’re going to be more like a roasted potato, slightly crisp on the edges and tender inside. If you want to get them crispy you can either air fry them or place them on a baking sheet with about half an inch in between each one.