One Pan Mexican Sweet Potato Bake
Try this One Pan Mexican Sweet Potato Bake recipe.
Try this One Pan Mexican Sweet Potato Bake recipe.
- 1 teaspoon chili powder
- 1 teaspoon fine sea salt
- 1 (15 ounce) can black beans drained and rinsed
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 2 large sweet potatoes washed and diced into 1†cubes
- 2 red bell peppers cored and diced
- 1 green bell pepper or poblano pepper cored and diced
- 2 jalapeno peppers cored and diced
- 1 cup corn kernels fresh or frozen and defrosted
- 3 tablespoons high heat oil divided (i used sunflower oil)
- suggested toppings: fresh baby spinach a squeeze of lime juice, salsa, avocado, cilantro, and/or mexican cheese
- Carbohydrate 16.3189889399249 g
- Cholesterol 0 mg
- Fat 0.708679395750497 g
- Fiber 3.16406875666902 g
- Protein 2.09042483898463 g
- Saturated Fat 0.0942255138976837 g
- Serving Size 1 1 Serving (109g)
- Sodium 419.646695792962 mg
- Sugar 13.1549201832559 g
- Trans Fat 0.147817356433468 g
- Calories 75 calories
Step-by-step
- Preheat the oven to 400°F and grease or line a baking sheet with parchment paper.
- Place the diced sweet potato on the baking sheet and then use your hands to coat them with 2 tablespoons of the oil.
- Sprinkle them with sea salt and bake in the oven for 15 minutes.
- Next remove the baking sheet from the oven and set aside.
- Place the drained diced peppers, beans, and corn on top of the sweet potatoes then add the remaining tablespoon of oil.
- Sprinkle the seasonings on top then use a spoon to stir everything together.
- Bake in the oven for another 15-20 minutes, until the potatoes and the peppers are light brown on the edges.
- Allow to cool for 5 minutes then transfer to a bowl with desired toppings and enjoy!
One Pan Mexican Sweet Potato Bake: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. But I've discovered the magic of one-pan wonders, and this One Pan Mexican Sweet Potato Bake has become a staple in our weekly dinner rotation. It's incredibly versatile, customizable, and, best of all, requires minimal cleanup – a huge plus after a long day!
The beauty of this recipe lies in its simplicity. It’s a vibrant mix of sweet potatoes, bell peppers (I love the combination of red and green, but feel free to experiment!), black beans, corn, and a blend of warming spices. The sweet potatoes roast beautifully in the oven, developing a slightly caramelized exterior while remaining tender inside. The peppers soften and become slightly sweet, complementing the earthy sweetness of the potatoes perfectly. The black beans add a hearty texture and protein boost, while the corn provides a touch of sweetness and pops of color. And don't even get me started on the spices – the chili powder, smoked paprika, and cumin create a smoky, slightly spicy flavor profile that's irresistible.
I've found this recipe to be incredibly forgiving. Feel free to adjust the spices to your preference – more chili powder for extra heat, or less if you prefer a milder flavor. You can also swap out the type of beans or peppers depending on what you have on hand. One night, I used poblano peppers instead of green bell peppers, and it added a lovely subtle smokiness. The possibilities are endless!
Beyond the Basics: Topping it Off
The best part? The topping options are just as exciting as the base recipe. I personally love adding a bed of fresh baby spinach for extra nutrients and a vibrant green contrast. Then comes the fun part: a squeeze of fresh lime juice for brightness, a dollop of creamy avocado, some fiery salsa, a sprinkle of cilantro for freshness, and a generous helping of Mexican cheese. This final touch adds a delightful salty and cheesy element that ties everything together perfectly.
Make it a Family Affair
This recipe is fantastic for meal prepping. I often double the recipe on the weekend and enjoy leftovers throughout the week. It's also a great way to involve the kids in the cooking process. They can help with washing and chopping vegetables, stirring the ingredients, or even choosing their favorite toppings. Cooking together creates wonderful memories and helps them develop healthy eating habits.
More than Just Dinner
This One Pan Mexican Sweet Potato Bake isn't just a weeknight dinner; it's also a versatile dish for parties or potlucks. It's visually appealing, tastes delicious, and travels well. I've brought it to countless gatherings, and it always disappears quickly. It's a crowd-pleaser, no doubt!
A Recipe for Success (and Simplicity)
In the end, this recipe is more than just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated. With minimal ingredients, simple steps, and endless customization options, this One Pan Mexican Sweet Potato Bake is a recipe for success – both in the kitchen and on the dinner table.
So, give it a try! Let me know in the comments what your favorite topping combinations are. I'm always looking for new ideas!
