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Loaded Sweet Potatoes (Mexican Street Corn inspired)

This Mexican Street Corn-inspired Loaded Sweet Potato is an easy oven-baked sweet potato with a delicious mix of corn, green onions, cilantro, jalapeño, lime, Mexican cheese, and a creamy sauce.
Course Dinner, Main Course
Cuisine American, Mexican
Keyword loaded sweet potato
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings (Note 1)
Calories 415kcal
Author Chelsea


  • 4 medium (10-11 ounces EACH) sweet potatoes, scrubbed clean and halved
  • 1 tablespoon olive oil
  • Fine sea salt and freshly cracked pepper
  • 2 cups corn (2 fresh cobs, or 1 can fire-roasted corn) (Note 2)
  • 1 large avocado, chopped
  • 3 green onions, finely chopped
  • 1/2 cup finely chopped cilantro (measure after chopping)
  • 1 tablespoon finely diced jalapeno
  • 1/3 cup queso fresco cheese
  • Optional: 1-2 tablespoons fresh lime juice


  • 1/2 cup mayo full-fat
  • 3 tablespoons freshly squeezed lime juice + 1/4 teaspoon lime zest (1-2 large limes)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha sauce


  • SWEET POTATOES: Preheat the oven to 400 degrees F. While the oven is preheating, prep the potatoes. Scrub well, cut them in half lengthwise, and place on a large sheet pan. Drizzle olive oil over the potatoes and then rub the oil onto both sides of the potatoes. Sprinkle about 1/2 teaspoon of salt evenly over the flesh side of the potatoes, and then place the potatoes flesh side down on a baking sheet. Bake for 30-37 minutes (depending on the size of potatoes/personal preference for tenderness) or until the skin looks shriveled and potatoes are tender. A 5-6 ounce potatoes will cook in about 25-27 minutes, 6-8 ounce potatoes about 30 minutes, and 9-11 ounce potatoes around 33-37 minutes.
  • TOPPING: While the sweet potatoes bake, prepare the topping. In a large bowl, combine the corn cut from the cob (See Note 2), chopped avocado, chopped green onions, chopped cilantro, jalapeno, and queso fresco cheese. Season to taste with salt and pepper and, if desired, 1-2 tablespoons freshly squeezed lime juice. Stir to combine.
  • SAUCE: In a small bowl, add together the mayo, lime juice, lime zest, chili powder, paprika, cumin, and Sriracha. Whisk until smooth. Season with salt and pepper to taste.
  • ASSEMBLE: Once the sweet potatoes are fork tender, remove from the oven and place on a platter or individual plates. Flip the potatoes flesh side up and smash down the insides a little bit with a fork. Then add the filling, plenty of sauce, and a squeeze of fresh lime as desired.


Note 1: The "street corn" filling mixture is enough to overfill 2 full sweet potatoes (4 halves) or lightly fill 4 full sweet potatoes (8 halves). The actual serving sizes of this recipe greatly depends/varies on the size of your sweet potatoes, how much topping you're adding to each potato, and of course, individual appetites (I find these extremely filling, so one heavily loaded half is enough for me!)
Note 2: Sauté drained and thawed corn kernels in a preheated large cast-iron skillet 3 to 5 minutes, stirring constantly, until kernels are lightly charred over high heat. Remove and let cool completely before adding. Alternatively, grill cobs of corn, let cool completely, and then slice off the cob (my favorite way to enjoy these).
To grill corn on the cob: Peel back husks and remove silk. Rub oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400 degrees F) and rotate every 3-4 minutes or until charred. Remove let cool and then slice off the cob.


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