Loaded Sweet Potatoes with This Little Goat went to Mexico Crunch

Loaded Sweet Potatoes with Mexico Crunch

yield: 4 servings

time: 1 hour

active time: 10 minutes


4 medium sweet potatoes

extra-virgin olive oil 

kosher salt 

1 cup black beans, drained and rinsed

1/2 cup corn kernels, thawed if using frozen

1/2 small red onion, finely diced 

1/2 cup fresh cilantro leaves, roughly chopped

2 limes

1/2 tsp smoked paprika, plus more as needed

1 cup shredded mexican-style cheese blend 

this little goat went to mexico everything crunch


Preheat the oven to 400 degrees.

Using a fork, prick small holes into all sides of the sweet potatoes. Place on a parchment-lined baking sheet. Drizzle the potatoes with olive oil and season with a pinch of kosher salt. Transfer to the oven and bake until fork tender and cooked through, about 45-50 minutes.

Meanwhile, in a small mixing bowl, combine the beans, corn, onion and cilantro. Add in the juice from one lime (about 1 Tbsp fresh lime juice), a drizzle of olive oil, paprika and a pinch of kosher salt. Mix to combine. Season to taste with salt and additional paprika, as desired. Slice the remaining lime into wedges for serving.

Let sweet potatoes cool slightly, then cut in half, lengthwise. Fill with a spoonful of black bean salad and top with a sprinkle of cheese. If desired, return to the oven to melt the cheese, about 2-3 minutes. Top with a sprinkle of spicy, lime-y This Little Goat went to Mexico Everything Crunch and serve alongside fresh lime wedges. Dig in!

Back to blog