Loaded Sweet Potatoes bring all the street corn flavors you love—sweet, smoky, creamy, and tangy—piled onto a perfectly roasted potato!

Irresistible Loaded Sweet Potatoes: A Mexican Street Corn Fiesta!

Get ready to transform your dinner routine with these incredibly flavorful Loaded Sweet Potatoes! If you’re a fan of the vibrant, unforgettable taste of Mexican street corn, also known as Elote, then you’re in for a treat. This recipe takes all those beloved elements – the sweet, smoky char of corn, the creamy tang of a spiced sauce, the fresh burst of herbs, and the salty crumb of Cotija cheese – and piles them generously onto a fluffy, caramelized baked sweet potato.

It’s no secret that Mexican street corn flavors are universally adored. My Mexican Street Corn Pasta Salad, for instance, has become a massive hit, and for good reason. The combination of sweet corn, savory cheese, a hint of chili spice, and the bright zest of lime and cilantro is simply irresistible. Now, imagine all that deliciousness nestled into a warm, tender sweet potato. Pure culinary bliss!

This dish isn’t just a treat for your taste buds; it’s also a fantastic way to enjoy a wholesome, satisfying, and naturally gluten-free meal. Whether you’re looking for a delightful vegetarian main course, a hearty side, or an exciting new addition to your meal prep rotation, these Loaded Sweet Potatoes deliver on all fronts. They are surprisingly easy to make and pack a punch of flavor that will have everyone asking for seconds. Perfect for a quick weeknight dinner or a special, healthy treat!

Key Ingredients for the Perfect Loaded Sweet Potatoes

Crafting these delectable Loaded Sweet Potatoes starts with selecting high-quality, fresh ingredients. Here’s a detailed look at what you’ll need to bring this Mexican street corn fantasy to life, ensuring every bite is packed with authentic flavor:

For the Sweet Potatoes:

• Sweet Potatoes: The star of our dish! Choose sweet potatoes that are similar in size (about 10-11 ounces each) to ensure even baking. Smaller varieties tend to cook faster and caramelize beautifully, yielding a sweeter, more tender interior. Look for firm, unblemished potatoes with smooth skins for the best results.
• Olive Oil, Salt, and Pepper: A simple trio that works wonders. A generous drizzle of olive oil helps the sweet potato skin crisp up nicely and prevents sticking, while salt and freshly ground black pepper enhance the natural sweetness and savory notes of the potato flesh. These basics are crucial for a perfectly baked base.

For the Flavorful Filling:

• Corn: The heart of our “street corn” inspiration. While fresh or grilled corn kernels are excellent when in season, fire-roasted frozen corn is a fantastic shortcut that adds an incredible depth of smoky flavor without extra effort. Alternatively, you can grill fresh corn on the cob or simply pan-sear frozen corn until slightly charred for that desirable smoky essence. We’ll share tips on how to get the best out of frozen corn further down in the recipe notes!
• Avocado: A ripe avocado adds a luscious creaminess and healthy monounsaturated fats to the topping. Look for one that yields slightly to gentle pressure when squeezed. Dice it just before assembly to maintain its vibrant green color and prevent browning.
• Green Onions (Scallions): These provide a mild, fresh oniony bite that complements the other flavors without overpowering them. Finely chopped, they add both a subtle savory depth and a delightful pop of green color to the topping.
• Cilantro: Fresh, bright, and absolutely essential for that authentic Mexican-inspired flavor profile. Its herbaceous notes lift the entire dish. If you’re one of those who find cilantro challenging, fresh parsley can be a good substitute, though the overall flavor will be slightly different.
• Jalapeño: For a delightful kick and a touch of vibrant green. Adjust the heat level to your preference by removing the seeds and membranes (where most of the capsaicin resides) for milder spice, or leaving some in for a bolder, spicier experience. Finely dicing it ensures even distribution of flavor and heat throughout the corn mixture.
• Cotija Cheese: This crumbly, salty Mexican cheese is a game-changer. It provides a wonderful salty contrast and a unique tangy flavor that perfectly balances the sweetness of the potato and corn. Often referred to as “Mexican Parmesan” due to its similar texture and ability to crumble.
• Lime: Fresh lime juice is crucial for brightening all the flavors in the filling, adding a zesty, refreshing tang and acidity that ties everything together. It cuts through the richness and makes the dish sing.

The Creamy Sriracha Lime Sauce:

This easy-to-make sauce is the secret weapon that brings all the elements of these Loaded Sweet Potatoes together in a harmonious symphony of flavor, echoing the classic crema found on traditional Elote.

• Mayonnaise and Lime Juice: The foundation of our creamy, tangy sauce. Mayonnaise provides a rich, smooth base, while fresh lime juice cuts through the richness and adds essential acidity, much like sour cream or crema in authentic street corn.
• Spices (Chili Powder, Paprika, Ground Cumin): These warm, earthy spices are classic Mexican-inspired flavors that contribute depth, a hint of smokiness, and a beautiful reddish hue to the sauce, enhancing the overall street corn profile.
• Sriracha: A touch of Sriracha adds a pleasant warmth and a slight chili kick to the sauce. It’s easy to adjust the amount to suit your desired level of spice, from just a hint to a fiery burst.

Elevate Your Dish: Creative Variation Ideas & Dietary Swaps

One of the best things about these Loaded Sweet Potatoes is how incredibly adaptable they are! You can easily customize them to fit your taste preferences, incorporate pantry staples, or cater to specific dietary needs. Get creative and make this recipe truly your own.

Flavor & Texture Additions:

• Add Beans for Heartiness: For an extra boost of plant-based protein and fiber, stir in a can of rinsed and drained black beans or pinto beans into the corn mixture. This addition turns it into an even more substantial main course. You can also serve them on the side.
• Boost the Crunch Factor: Introduce a delightful textural contrast with some crushed tortilla chips (for a salty, savory crisp), toasted pepitas (pumpkin seeds) for nutty crunch, or even some crispy fried onions sprinkled generously on top just before serving.
• Customize the Spice Level: Easily control the heat to suit every palate! For a milder version, remove all seeds and membranes from the jalapeño, or omit Sriracha from the sauce entirely. For an extra spicy kick, leave some or all of the jalapeño seeds in, add more Sriracha, or even a small pinch of cayenne pepper to the sauce.
• Include Additional Veggies: Feel free to experiment by finely dicing and adding other favorite vegetables to the corn filling. Bell peppers (red or yellow), finely chopped red onion, or roasted cherry tomatoes would all make delicious additions, adding more nutrients and color.

Dietary Modifications:

• Dairy-Free Option: To make this dish dairy-free, simply omit the Cotija cheese. The sauce and other vibrant toppings are already bursting with so much flavor that you’ll hardly miss it.
• Fully Vegan: Transform this recipe into a completely plant-based meal by using a high-quality vegan mayonnaise for the creamy sauce and skipping the Cotija cheese. For an added cheesy essence, a sprinkle of nutritional yeast can sometimes mimic a savory, cheesy flavor.
• Boost Lean Protein: While satisfying on their own, these loaded sweet potatoes pair wonderfully with an added source of lean protein. Serve alongside perfectly seasoned grilled chicken, succulent steak, or even some seasoned ground turkey or plant-based protein crumbles for a more complete and power-packed meal.

Smart Meal Prep Tips for Busy Weeks

These Loaded Sweet Potatoes are incredibly versatile and lend themselves beautifully to meal prepping, making your busy weeknights much easier and ensuring you always have a healthy, delicious meal on hand. Here’s how you can prepare components ahead of time to streamline your cooking:

• Bake the Sweet Potatoes in Advance: Cook a generous batch of sweet potatoes at the beginning of the week. Once baked until fork-tender and perfectly caramelized, allow them to cool completely. Store them in individual airtight containers in the refrigerator for up to 5-7 days. When ready to serve, simply reheat them in the microwave for a few minutes or in a preheated oven until warm through.
• Prepare Toppings and Sauce Separately:
  • Corn Mixture: Combine the cooked and cooled corn, finely chopped green onions, cilantro, and jalapeño in an airtight container. This vibrant mixture can be stored in the refrigerator for up to 3 days. To keep your avocado fresh and green, it’s best to dice and add it just before serving, perhaps tossing it with a squeeze of lime juice if pre-dicing.
  • Cotija Cheese: Store crumbled Cotija cheese in a separate sealed container to maintain its freshness and texture.
  • Creamy Sauce: Whisk together all the sauce ingredients and store in a jar or airtight container in the fridge for up to 5 days. Its flavors will meld and deepen over time, making it even more delicious!
• Assemble Fresh for Best Results: While the individual components can be prepped, it’s always best to assemble your loaded sweet potatoes just before eating. This ensures that each ingredient retains its optimal texture and freshness. Reheat your sweet potato until warm, then generously scoop on the chilled corn mixture (you can lightly warm the corn mixture if preferred), drizzle with plenty of the creamy sauce, and top with freshly diced avocado and Cotija cheese for a truly satisfying experience.

Perfect Pairings: Fresh and Filling Sides

While these Loaded Sweet Potatoes can certainly stand alone as a complete and satisfying meal, pairing them with a fresh side can elevate your dining experience and add another layer of flavor and texture. Here are some fantastic suggestions that complement the vibrant, zesty flavors of the main dish:

• Italian Garbanzo Bean Salad: A refreshing and protein-packed salad with a zesty Italian dressing that offers a delightful contrast to the warm, savory sweet potato and creamy corn.
• Strawberry Salad with Citrus Dressing: For a lighter, sweet-and-tangy counterpoint, a crisp strawberry salad brings a delightful freshness and vibrant color to the plate, cutting through the richness.
• Cowboy Caviar: This vibrant bean salad, often called “Texas Caviar,” is a personal favorite for its medley of fresh vegetables, beans, and a zesty, bright dressing. It’s a perfect textural and flavor complement.
• Quinoa Black Bean Salad: A hearty and highly nutritious option, featuring fluffy quinoa, tender black beans, and a creamy cilantro dressing that beautifully echoes the Mexican-inspired flavors of the main dish.
• Chopped Chicken Salad with Bacon: If you’re looking to add more lean protein in a different form, a crisp chopped chicken salad offers a delicious textural and flavor contrast, making the meal even more substantial.

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Loaded Sweet Potatoes

By
Chelsea Lords

Loaded Sweet Potatoes are quick, easy, and packed with bold flavor from fire-roasted corn, fresh herbs, and a crave-worthy sauce.

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Servings:
4 servings (see note 1)

Equipment

• Large sheet pan (15″ x 21″)

Ingredients

Sweet Potatoes

• 4 (10 to 11 ounce) sweet potatoes scrubbed clean and halved lengthwise
• 3 tablespoons olive oil
• Salt and pepper

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 jalapeño
• 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

Instructions

Sweet Potatoes

1. Bake sweet potatoes using your preferred method. Here is my favorite (quick!) way to bake sweet potatoes.

Filling

2. 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

3. 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.
4. 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.

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: 1 serving
| Calories: 415 kcal
| Carbohydrates: 23 g
| Protein: 6 g
| Fat: 36 g
| Saturated Fat: 6 g
| Cholesterol: 19 mg
| Sodium: 292 mg
| Potassium: 482 mg
| Fiber: 6 g
| Sugar: 5 g
| Vitamin A: 857 IU
| Vitamin C: 20 mg
| Calcium: 70 mg
| Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.