Mexican Jacket Sweet Potato

Mexican Jacket Sweet Potato

  • Servings: 4-6
  • Difficulty: easy
  • Print

The flavours blend together so well, this was a huge hit!


Ingredients

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  • 4 medium yams (orange flesh) (sometimes called sweet potatoes, although sweet potatoes are different…)
  • 3/4 c shredded cheese or dairy-free cheese
  • 3 c corn, frozen
  • 1 pkg El Paso Original Taco Seasoning
  • 1 398 mL can of black beans, drained
  • 3 cups loose fresh spinach
  • 1 tbsp garlic powder
  • 1 tbsp olive oil, butter or margarine
  • 1 c Tostitos salsa (mild, medium, hot – your choice)
  • 1/2 yellow, orange, or red pepper, finely chopped
  • 1 med yellow onion, finely chopped
  • 1/2 c fresh or frozen mango, chopped
  • 1 avocado, sliced
  • 1 celery stalk, sliced

Directions

Pre-heat oven to 400 F. With a fork, poke holes in the yam skin in a few places. Place yams on baking sheet and bake for 1 hour.

Let the yams bake for 30-40 mins before prepping the rest below. Check on yams at about 45-50 mins. Cut in half lengthwise and put back in oven until cooked through and nice and soft.

  • In a skillet, fry corn in a bit of olive oil. Once cooked through, add package of El Paso Taco Seasoning with 1/4 c of water. Adjust water amount if more is needed. Set aside. Keep warm. (Tip: I place mine in a Pyrex bowl in the microwave. I don’t run the microwave, I just find that the smaller space helps keep the food warm.)
  • In the same skillet, add black beans garlic and oil. Scramble fry. Add spinach and a couple of tablespoons of water, cover to create steam to wilt the spinach. Mix together. Set aside. Keep warm.
  • In the same skillet, add chopped peppers and onion, bit of olive oil, scramble fry. Add mango. Heat through. Add salsa and mix together. Heat through. Set aside. Keep warm.

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Layer the Jacket Sweet Potato

  • Place baked sweet potato on a plate
  • Add grated cheese/dairy-free cheese
  • Add corn mixture
  • Add black bean and spinach mixture
  • Add salsa mixture
  • Top with sliced avocado
  • Sprinkle sliced celery for some nice crunch
  • (A dollop of dairy-free/sour cream would probably go nicely also, however, I didn’t have any on hand.)

The flavours of the all the layers blended so well together with the sweet potato, I will definitely be making this one again!


2 Comments Add yours

  1. Great post 🙂

    Liked by 1 person

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