Spicy Mexican Sweet Potato Bake

Hey there! So after arriving in Chicago a couple of days ago, I’ve been trying to get used to how cold it is here and trying to get over the back-to-school blahs. The “Caution, watch out for falling ice signs” are out which means winter is definitely here, and classes and recruiting are in full swing. With the weather and getting back into the swing of things, I wanted to make something hearty and healthy to start off the new year. After much Pinterest and web scrolling, I came across this recipe for a Southwestern chipotle sweet potato nacho bake, but I’m not a fan of smoky flavors so decided to modify the recipe to make more of a “Spicy Mexican Sweet Potato Bake.” The recipe below is made for about 3-4 servings, and all ingredients were bought at Trader Joe’s or Marianos.

Ingredients for prep work 

2 sweet potatoes
1 chicken breast
3/4 cup chicken stock (for shredding the chicken)
1 tablespoon olive oil (for shredding the chicken)

Other Ingredients

1 tablespoon olive oil
1/4 teaspoon salt
3 pinches red chili powder
5 0z frozen corn (thawed)
7.5 oz black beans (rinsed)
1/2-3/4 cup Herdez green tomatillo verde sauce
1/2 cup La Victoria extra hot salsa jalapena (to reduce heat, use mild salsa)
5 oz diced tomatoes with green chilies (drained, to reduce heat use mild version)
1/2 cup Mexican blend shredded cheese (basically enough to cover top of the dish)
Greek yogurt for serving (optional)

Prep work  (~30-45 min; can be done up to 3 days before actual meal day)

  1. Peel and chop up sweet potato(es).
  2. Shred chicken breast(s) (optional, can also use pre-cooked/chopped chicken)
    • For those of you who have never done this before, its pretty easy. The steps are as follows:
      1. Heat 1 tablespoon of olive oil in a pan on medium heat and cook chicken breast with the top down for about 5 min or until it is lightly browned.
      2. Pour in 3/4 cup of water or chicken stock (chicken stock makes it saltier), flip chicken breast over, and cover the pan. Let the chicken simmer for another 8-10 minutes on medium heat.
      3. Take the chicken  out  once cooked through and set aside to cool
      4. Once cool, take 2 forks and use one to hold the chicken and the other to shred. I find its easier to cut the chicken breast in half and do this.
      5. You can either set the chicken aside to continue cooking or put in an airtight container to set aside for later


Main Recipe (~50 min including baking time)

  1. Preheat oven to 450 degrees
  2. In an 8X8 baking dish, combine sweet potatoes, olive oil, salt, and red chili powder. Bake for 15 minutes.
  3. Remove dish and reduce heat to 400 degrees. Add corn, black beans, chicken, green tomatillo sauce, jalapena salsa, and tomatoes with green chilies, and mix. Return dish to the oven and bake for 25 minutes, or until heated through.
  4. Remove dish and sprinkle with cheese. Bake until cheese is melted which is around 5 minutes. Once done, remove and serve with Greek yogurt and if desired.

That’s it! I hope you enjoy! As a side note, the one thing I would change about the recipe the next time I make it is that I would marinate the chicken in the salsa to give it a little more flavor. You could also up the spice by including chopped green chilies in the pan. Other than that, always happy to hear other feedback and comments!

The bake fresh out of the oven!

One Comment Add yours

  1. Neesha says:

    Looks delish!! Can’t wait to make it one of these days!


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