Baked Sweet Potatoes with Mexican Beef & Beans

Created for: RECIPES.CO.NZ

This easy, family-friendly dinner is a real weeknight winner. Roasted sweet potatoes are stuffed with a hearty Mexican-style beef and bean mix, loaded with hidden veggies and topped with melty cheese, creamy guacamole, and a dollop of yoghurt or sour cream. It’s colourful, comforting, and fun for everyone to dig into. Best part? The beef mixture makes extra, so you’ve got the base ready to go for nachos, quesadillas, or rice bowls later in the week. You can even freeze the fully assembled sweet potatoes—just reheat and add the fresh toppings when you’re ready to serve.

Serves: 4 + leftovers

Ingredients

For the sweet potatoes:

• 4 medium sweet potatoes, scrubbed

  
  

• Olive oil

  
  

• Salt & pepper

  
  

For the Mexican beef & beans:

• 1 tbsp olive oil

  
  

• 1 onion, finely chopped

  
  

• 2 garlic cloves, minced

  
  

• 500g beef mince

  
  

• 1 packet Mexican nacho seasoning (approx. 30g)

  
  

• 1 can chopped tomatoes (400g)

  
  

• 1 can mild Mexican-flavoured beans in sauce

• 1 cup frozen carrot, pea and corn mix

  
  

For the toppings:

• 1 cup grated cheese (cheddar or colby)

  
  

• 1 ripe avocado

  
  

• Juice of ½ lime

  
  

• 2 tbsp plain yoghurt or sour cream

  
  

• Salt & pepper to taste

  
  

Instructions

1. Roast the sweet potatoes

Preheat oven to 200°C . Prick sweet potatoes with a knife. Roast on a tray for 50–60 minutes or until soft inside.

2. Make the Mexican beef & beans

While the potatoes roast, heat olive oil in a large pan over medium heat. Sauté onion and garlic for 3–4 minutes until soft. Add beef mince and cook until browned.

Stir in the packet of Mexican nacho seasoning. Cook for 1–2 minutes, then add chopped tomatoes, Mexican beans (with sauce), and frozen carrot, pea & corn mix. Simmer uncovered for 15–20 minutes until thick and saucy.

3. Make the guacamole

Mash avocado with lime juice and a pinch of salt. 

4. Assemble

Cut the sweet potatoes in half and fluff the insides. Spoon over the beef and bean mixture, sprinkle with cheese, and return to the oven for 5 minutes to melt the cheese.

Top with a spoonful of creamy guacamole and a little dollop of sour cream.

5. Serve

Serve each stuffed sweet potato with a side of fresh green salad.

Tip: This makes extra so it is perfect for nachos, quesadillas, or rice bowls later in the week. You can also freeze the assembled sweet potatoes, just add the guacamole and sour cream after they have been defrosted and reheated.