Kids in the Sink

Mexican Sweet Potato Casserole

on April 30, 2012

Do you like sweet potatoes? Me either. Do you like casseroles? Not particularly. Do you enjoy Chipotle in Adobo? Well… yeah.  Do you like black beans and corn?  How about a casserole smothered in cheese? Um, now I’m listening.

My point in all these question is to tell you that this dish doesn’t sound good. We’re aware of that. It doesn’t sound good and it doesn’t look that spectacular but let me tell you, you’re wrong.  Any assumptions you might have about this recipe, throw them out. They’re wrong. Unless your assumption is that this sounds delicious, then you can keep that one.

When I saw the recipe this was inspire by, I was intrigued but not sure about it. Then I had a bite.  And I was smitten.  This is a casserole that I dream about.  This casserole makes me want to sing and do a jig.  When this casserole is on the menu for the month, I fantasize about it’s deliciousness.  Alright, I’ll stop because I think you get the idea.

We serve this with a simple cheese or chicken quesadilla and hot sauce.  Lots and lots of hot sauce.  The sweet and spicy combo you get from the hot sauce and the sweet potatoes is what makes this dish! If you don’t like hot sauce, no worries.  Our non-hot-sauce-loving family and friends enjoyed it as well.  Happy Cinco de Mayo week, dear readers!


Mexican Sweet Potato Casserole


3 medium sweet potatoes
1 can corn, rinsed and patted dry
mexican seasoning (cumin, paprika, garlic powder, etc)
1 can black beans, rinsed and drained
4 canned chipotle peppers in adobo sauce, minced
1 ounce cream cheese
1/4 cup Greek yogurt
1 teaspoon salt
1/2 cup cilantro, roughly chopped
1 cup shredded extra sharp cheese (or more, if you prefer)


  1. Preheat oven to 350˚ and bake potatoes for about an hour.
  2. While potatoes are baking, place corn in a heavy skillet over medium high heat with no butter or oil.  Sprinkle with salt and Mexican seasoning and do not stir. Let the corn roast for 3-4 minutes before stirring.  Stir and then let sit for another few minutes before stirring again. Continue for another 10 minutes until corn is brown and roasted. Set aside and mix in a medium bowl with black beans.
  3. Remove sweet potatoes from oven once they are fork-tender. Once they are cool enough to touch, cut in half and scrape the flesh of the sweet potatoes out and into a bowl.
  4. Mix the flesh with cream cheese, chipotle peppers, cream cheese, Greek yogurt and salt.  With a potato masher, mix together until well combined.  Once thoroughly combined, stir in black beans, corn, and cilantro.
  5. Place mixture into a large casserole dish and cover with cheese. Bake about 20 minutes or until cheese it melted and starting to bubble.

Source: Adapted from Pinch of Yum


2 responses to “Mexican Sweet Potato Casserole

  1. […] know Monday’s post? The one with the casserole? Yeah, did you try that yet? If you didn’t, you surely should.  […]

  2. Lisa W. says:

    Made this on Saturday and you are right, totally not winning any appearance points but DELICIOUS. I should have used a little less of the chipotles because it was a bit hoe for us. I also used frozen corn instead of canned (still roasted in the skillet though) and microwaved the sweet potatoes to speed things along instead of baking. It was yummy and I’m adding this to my meatless repertoire!

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