Super Stuffed Chipotle Sweet Potatoes
Serves: 4
  • 2 large or 4 small sweet potatoes
  • ¼ cup diced red onion
  • 1 small garlic clove, minced
  • ½ cup raw fresh corn kernels
  • 1 cup cooked black beans, drained and rinsed
  • 2 teaspoons diced jalapeño
  • 3 radishes, thinly sliced
  • ½ cup thinly sliced red cabbage
  • ¼ cup crumbled cotija cheese
  • ½ small avocado, diced
  • ½ cup chopped cilantro
  • Juice of 1 lime, plus extra lime slices for serving
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • ¼ cup toasted pepitas
  • Sir Kensington’s Chipotle Mayonnaise, for serving
  1. Preheat the oven to 400°F and line a baking dish with parchment paper. Use a fork to pierce a few holes into the sweet potatoes and roast them for 35 to 45 minutes, or until the skin is golden brown and the potatoes are fork-tender.
  2. Meanwhile, in a large bowl, mix together the onion, garlic, corn, black beans, jalapeño, radishes, red cabbage, cotija cheese, avocado, cilantro, lime juice, a drizzle of olive oil and a few generous pinches of salt and pepper. Taste and adjust seasonings, chill until ready use.
  3. Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half to serve four. Top each with toasted pepitas and a scoop of chipotle mayonnaise. Serve with the extra lime slices.
Recipe by Love and Lemons at