About this recipe
These Mexican loaded sweet potatoes are one of my all-time favorite recipes. Naturally sweet, nourishing, and packed with flavor, they’re the perfect combo of cozy and fresh. Each sweet potato is filled with lentils cooked in salsa verde, creamy avocado, cashew crema, scallions, and fresh cilantro. It’s an easy, healthy weeknight dinner that’s also great for meal prep.
Why will you love this recipe
- Packed with plant-based protein from the lentils
- Naturally gluten-free and dairy-free
- Bursting with authentic Mexican flavors
- Easy to prep ahead of time
- Cozy enough for fall, fresh enough for summer
Ingredient notes
- Sweet potatoes
- Lentils: I use brown or green lentils—they hold their shape well and are hearty enough to be the main filling.
- Salsa verde: Homemade or store-bought is fine. If using store-bought, go for one with tomatillos and a good kick of spice.
- Avocado
- Cashew crema, swap with plain vegan yogurt.
- Scallions & cilantro: Don’t skip these! They add crunch and freshness.
How to make Mexican Loaded Sweet Potatoes
- Roast the sweet potatoes
- Make the lentils
- Prepare the toppings
- Put everything together
Variations
- Use black beans or chickpeas instead of lentils.
- Add shredded cabbage or pickled onions for more crunch.
- Swap cashew crema for tahini lime dressing or a dollop of guacamole.
- Want extra heat? Add chopped jalapeño or a drizzle of salsa macha.
Homecook to homecook tips
- Batch cooking tip: Cook the lentils and roast the sweet potatoes beforehand. Everything will keep well in the fridge for up to 4 days.
- Reheat trick: Reheat the sweet potatoes in the oven or air fryer to bring back the crispy skin.
- Cashew crema shortcut: Do you lack time to soak cashews? Soak them in hot water for 15–20 minutes or substitute vegan sour cream.
- Make it a meal prep bowl: Dice everything and serve over rice or greens for a different take.
Healthy Mexican Loaded Sweet Potatoes with Lentils in Salsa Verde
These Mexican-inspired loaded sweet potatoes are filled with green lentils simmered in salsa verde and topped with creamy avocado, cashew cream, scallions, and fresh cilantro. A delicious, wholesome plant-based dinner you’ll want to make again and again.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked green or brown lentils
- 1 cup salsa verde homemade or store-bought
- ½ cup cashew cream or vegan sour cream
- 1 ripe avocado diced
- ½ cup chopped fresh cilantro
- ¼ cup thinly sliced scallions or red onion
- Salt to taste (for boiling potatoes)
Instructions
- Cook the sweet potatoes
- Place the sweet potatoes in a large pot and cover with water.
- Add a teaspoon of salt and bring to a boil.
- Simmer for about 20 minutes or until the potatoes are fork-tender.
- Drain and set aside to cool slightly.
- Warm the lentils with salsa verde
- In a small skillet or saucepan, combine the cooked lentils with the salsa verde.
- Simmer over medium heat for 5–7 minutes, stirring occasionally, until heated through and flavorful.
- Assemble the loaded sweet potatoes
- Make a lengthwise slit in each sweet potato and gently press the sides to open.
- Spoon about 2 tablespoons of the lentil mixture into each one.
- Top with diced avocado, a drizzle of cashew cream, chopped cilantro, and sliced scallions.
- Serve immediately
- Best enjoyed warm, right after assembling.
Notes
Short on time? You can roast the sweet potatoes at 400ºF (200ºC) for 45–50 minutes instead of boiling.
Make ahead: Prep the lentils and toppings ahead of time and assemble just before serving.
Meal prep tip: These reheat beautifully—just store the potatoes and lentil mixture separately and assemble fresh.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
This recipe is a republished recipe from September 2016.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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