Loaded Sweet Potatoes bring all the street corn flavors you love—sweet, smoky, creamy, and tangy—piled onto a perfectly roasted potato!
Loaded Sweet Potatoes
I’m all about the flavors of Mexican street corn—it’s so good! And I know I’m not the only one. My Mexican Street Corn Pasta Salad is a reader favorite, and for good reason. Sweet corn, salty cheese, a little heat from chili powder, and fresh pops of lime and herbs? It’s the best combo.
So piling all those bold flavors atop a caramelized baked sweet potato? Delicious!
Ingredients
Here’s what you’ll need to make Loaded Sweet Potatoes
- Sweet potatoes: Pick ones close in size so they bake the same. Smaller ones cook faster and get sweeter.
- Olive oil, salt, and pepper: Helps crisp the potatoes and bring out the flavors.
- Corn: Fire-roasted adds smoky flavor, but fresh or grilled works too. More on this ingredient below!
- Avocado: Use a ripe one for the best texture.
- Green onions and cilantro: Brings fresh flavor! Swap parsley if needed.
- Jalapeño: Adds heat. Remove seeds for less spice or leave them in for more kick.
- Cotija: The best finishing cheese to balance all the flavors.
- Lime: Fresh juice brightens everything up.
Loaded Sweet Potatoes Sauce
- Mayo and lime juice: Creamy, tangy base that brings everything together.
- Spices: Adds warm, smoky flavor.
- Sriracha: Gives a little heat. Add more or less to taste.
Variations
Variation Ideas
It’s easy to change up these Loaded Sweet Potatoes!
- Beans: Mix in black beans or serve on the side for more protein.
- Crunch: Add crushed tortilla chips or toasted pepitas on top.
- Spice: Use less jalapeño or Sriracha for mild heat. Add more for extra spice.
Loaded Sweet Potatoes Dietary Swaps
Loaded Sweet Potatoes Meal Prep Tips
- Bake the sweet potatoes: Make enough for the week, let them cool, and store them in separate containers. Use within a week.
- Prep the toppings and sauce: Double if needed. Store toppings, cheese, avocado, and sauce in separate containers. Keep avocado fresh with lime or lemon juice in a sealed bag.
- Assemble: Reheat the sweet potato, add toppings, cheese, avocado, and sauce, then enjoy!
Fresh And Filling Sides
- Garbanzo Bean Salad with an Italian dressing
- Strawberry Salad with a citrus dressing
- Cowboy Caviar my favorite bean salad!
- Quinoa Black Bean Salad with a creamy cilantro dressing
- Chopped Chicken Salad with bacon
Loaded Sweet Potatoes
Loaded Sweet Potatoes are quick, easy, and packed with bold flavor from fire-roasted corn, fresh herbs, and a crave-worthy sauce.
Equipment
Ingredients
Sweet Potatoes
Filling
- 2 cups frozen corn see note 2
- 1 large avocado diced
- 3 green onions finely chopped
- 1/2 cup finely chopped cilantro measure after chopping
- 1 tablespoon finely diced jalapeno
- 1 lime optional
- 1/3 cup Cotija cheese optional
Sauce
- 1/2 cup mayo
- 1 to 2 limes
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon sriracha sauce
Instructions
Sweet Potatoes
- Bake sweet potatoes using your preferred method. Here is my favorite (quick!) way to bake sweet potatoes.
Filling
- In a large bowl, combine cooked and cooled corn, avocado, green onions, cilantro, and jalapeño. Season with salt and pepper (start with ¼ tsp each and increase from there). If using, add 1–2 tbsp fresh lime juice. Stir, taste, and adjust as needed.
Toppings/Assembly
- Sauce: In a small bowl, mix lime zest (1/4 tsp) and juice (3 tbsp) with mayo, cumin, paprika, chili powder, and Sriracha. Add salt (1/4 tsp) and pepper (1/8 tsp). Whisk until smooth
- Place baked sweet potatoes flesh-side up and lightly mash the insides with a fork. Spoon on the filling, drizzle with plenty of sauce, and add Cotija cheese and extra lime juice if using. Serve immediately.
Video
Recipe Notes
Note 1: Serving size: The filling generously tops 2 whole sweet potatoes (4 halves) or lightly covers 4 whole sweet potatoes (8 halves). Adjust based on appetite.
Note 2: In a dry pan over medium heat, cook frozen corn, stirring occasionally, until thawed and lightly roasted. Let cool completely before using.
Storage: Store sweet potatoes, filling, and sauce separately in the fridge for up to 3 days. Reheat potatoes before assembling fresh.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 23g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 292mg | Potassium: 482mg | Fiber: 6g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I love Elote, Mexican street corn. The sweet potato was the perfect partner to this street corn inspired dish! Will definitely make it again!
Yay! So glad you’re enjoying! Thanks Robin! 🙂
LITERALLY SO AMAZING OMG IT WAS ONE THE BEST RECIPES I HAVE EVER MADE ❤️
I am so happy to hear this! Thanks so much for your comment Mitra! 🙂
I made the vegan option and my husband and I enjoyed this dish. I will definitely make it again.
So glad to hear that! 🙂