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 Oaxacan-Style, Baked Sweet Potatoes are loaded up with healthy veggies, infused with Oaxacan flavors, and served up with optional, Quick Mole Sauce. Healthy, flavorful, and perfect for Sunday meal prep. Keep them vegan or add cheese. Video!

Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce. Vegan, flavorful and perfect for Sunday meal prep. #bakedsweetpotatoes #sweetpotatoes #vegandinner #mealprep #veganrecipe

When things change inside you, things change around you. —Unknown

We’ve been loving sweet potatoes lately. They are so hearty and comforting and can be treated so many different ways in the kitchen. This humble root is so versatile and can easily become a whole meal with very little effort.

Here we are giving them an Oaxacan spin, with Mexican seasonings and lots of veggies. If feeling even just a little bit ambitious- make the 5-minute Mole sauce, to serve them with, or try this decadent Mole Negro!

Such a delicious combination of flavors!

Oaxacan Sweet Potatoes | Video!

baked sweet potatoes

How to make Oaxacan Sweet Potatoes

Step One: The recipe starts with baking the sweet potatoes. If you sweet potatoes are very large, cut them in half lengthwise and bake open side down. Otherwise, poke with a few holes.

How to Bake Sweet Potatoes:

  1. Preheat oven to 400F
  2. Wash, dry, and poke holes in the sweet potatoes.
  3. Place on a sheet pan and bake 50-75 minutes depending on their size.

veggie filling for Mexican sweet potatoes

Step Two: While the sweet potatoes are baking, make the filling. Saute your filling ingredients – here I’m using zucchini, peppers, corn, onion and garlic.  Other veggies will work too!  Feel free to improvise. 😉

Add black beans or pinto beans to the mix for extra protein if you like.

filling for baked sweet potatoes

Step 3: Once the sweet potatoes are baked and tender, scoop out the flesh.

baked sweet potatoes

Step 4: Mix with the sauteed veggies and season with the spices.

filling for baked sweet potatoes

At this point add Mexican cheese if you like. Or leave it totally out- or try a vegan cheese for something different.

Or make some vegan, and some with cheese.

Yep, you got it… adaptable! 

stuffing baked sweet potatoes

Step 5: Spoon the filling back into the potatoes.

stuffing baked sweet potatoes

Now know- they are delicious just like this. You could wrap a few up for mid-week meals and reheat before serving.

These Oaxacan-Style Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served up over optional 5-Minute Mole Sauce. Healthy, flavorful and perfect for Sunday meal prep to reheat during the busy week. Vegan-adaptable! Gluten-free. 

Step 6: Or to elevate, make the Quick and Easy Mole Sauce.

It is a subtly sweet, rich and spicy tomato-based sauce, hailing from Oaxaca infused with spices and a hint of dark chocolate. This version is not authentic- but rather a quick “cheater” version but offers up good flavor, especially if going the vegan route.

It really only takes a few minutes and you can make it while the potatoes are baking.

And it is heavenly paired with these Baked Sweet Potatoes.

mole sauce

Step 7: Heat up the Sweet Potatoes over the Mole sauce in the oven.  Or keep the sauce separate and spoon over top. Up to you. 🙂

Of course, you can crumble more cheese over top.

These Oaxacan-Style Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served up over optional 5-Minute Mole Sauce. Healthy, flavorful and perfect for Sunday meal prep to reheat during the busy week. Vegan-adaptable! Gluten-free. 

When they come out, garnish with cilantro and pumpkin seeds for added texture.

Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce. Vegan, flavorful and perfect for Sunday meal prep. #bakedsweetpotatoes #sweetpotatoes #vegandinner #mealprep #veganrecipe

Such a delicious wholesome meal, packed full of nutrients.

Another healthy vegan dinner recipe to add to your fall repertoire.

 Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxcan flavors, served over optional Mole Sauce. Healthy, flavorful and perfect for Sunday meal prep. Vegan-adaptable! Gluten-free. #bakedsweetpotatoes #sweetpotatoes #vegandinner #mealprep #veganrecipe

And there you have it…  vegan comfort food!  🙂  Hope you enjoy these Baked Sweet Potatoes as much as we do.

On the homefront: There’s great anxiety in the air with the coming elections. I feel the polarizing effects of the past few months, it’s hard to ignore.

I take a breath and think of you – out there cooking and sharing meals with your loved ones.

Somehow this brings me comfort.  I think of my friends and those I hold dear in my innermost circle and feel deep gratitude and love. And gradually I shift to the heart space where nothing is separate from it, not even those with seemingly opposing views.

Don’t we all want the same thing, really, when it comes right down to it?

But how to mend this great divide.

Perhaps it starts right here with my own heart, tending and healing the divide within.

One heart at a time, friends. 😉



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These Veggie-loaded, Baked Sweet Potatoes are infused with Oaxcan flavors, served over optional Mole Sauce. Healthy, flavorful and perfect for Sunday meal prep. Vegan-adaptable! Gluten-free. #bakedsweetpotatoes #sweetpotatoes #vegandinner #mealprep #veganrecipe

Oaxacan-Style Baked Sweet Potatoes

  • Author: Sylvia Fountaine
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
  • Yield: 4 1x
  • Category: main
  • Method: baked
  • Cuisine: Mexican
  • Diet: Vegan


Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce. ( Or this Mole Negro!)  Vegan, healthy, flavorful and perfect for Sunday meal prep. Gluten-free.


Units Scale
  • 4 sweet potatoes, similar in size ( 34 inches in diameter, 6 inches long)
  • 12 tablespoons olive oil, more for brushing.
  • 1/2 an onion, diced
  • 1 bell pepper, diced small
  • 1 small zucchini, diced small
  • 4 garlic cloves, rough chopped
  • 1/2 teaspoon salt, more to taste
  • 1 cup corn (or sub black beans)
  • —-
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4-1/2 teaspoon chipotle powder ( or sub chili powder or smoked paprika)
  • 1/2 cup1 cup Mexican cheese or vegan cheese ( both optional)
  • 2 cups Mole Sauce (optional, see below)
  • 1/4 cup chopped cilantro or scallions for garnish
  • 2 tablespoons pumpkin seeds (optional)

Quick Mole Sauce: 


  1. Preheat the oven to 400F
  2. Bake the Sweet Potatoes: Wash, dry, and poke holes into the sweet potatoes using a fork. Place on a parchment-lined sheet pan and bake on the middle rack until tender in the center when you pierce with a fork. Depending on size this may take anywhere from 60-90 minutes. Check at 50. You could do this ahead and refrigerate. (See notes for extra-large.)
  3. Make the filling: In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower heat to medium and add the bell pepper, zucchini, and garlic, and salt and saute until everything is tender- about 7-8 minutes. Add the corn, cook 2-3 minutes, and set aside.
  4. (Optional) Quick Mole Sauce: Place all the ingredients (EXCEPT the CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a medium pot, bring it to a simmer over medium-low heat, cover (it will splatter), and cook 7-8 minutes over medium-low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat.  Turn heat off and set aside.
  5. Complete Filling:When the sweet potatoes are tender and cool enough to handle, using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together like you would a coin purse, revealing the fleshy insides. Using a spoon, scoop out about a half of a cup, out of each sweet potato and place this in a medium bowl. You should have roughly 2 cups or a bit more.  Add the cooked veggies and mix. Add all the spices and the optional cheese. Taste and make sure filling is salted and seasoned enough to your liking. Make it flavorful! Add more heat if you like.
  6. Stuff: Spoon the filling back into the sweet potatoes, mounding them up a bit. Brush skins with a little olive oil. Add more cheese if you want.
  7. Bake these right on the same parchment-lined sheet pan you just used and feel free to sprinkle with more cheese. Alternatively, place them in a baking dish over a layer of Mole Sauce– up to you.
  8. Bake at 375F until warmed all the way through, 25 minutes. ( If reheating directly from the fridge they will need longer.)
  9. Garnish with pumpkin seeds, cilantro, or scallions.


Feel free to cut sweet potatoes in half if very large or to cut down baking time. Bake, skin-side up on parchment-lined sheet pan.

This recipe is very adaptable. Feel free to add cooked black beans for protein. Just make sure the filling is flavorful- so if adding more ingredients, you may need more salt and spices. 😉

Feel free to sub other veggies for the ones listed.

After the sweet potatoes are stuffed, you can bake them just as they are, on the same sheet pan without the Mole Sauce if you prefer. Or refrigerate them for later, pulling them out and reheating as you need them. They should last 3-4 days in the fridge.

The Mole Sauce is not authentic or traditional– it is a quick “cheater” version, but with good flavor.


  • Serving Size: One large sweet potato-with the Mole Sauce and No cheese.
  • Calories: 557
  • Sugar: 24.3 g
  • Sodium: 801.5 mg
  • Fat: 21.9 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 83.3 g
  • Fiber: 13.9 g
  • Protein: 11.9 g
  • Cholesterol: 0.9 mg

Keywords: baked sweet potato, Mexican baked sweet potato, vegan sweet potatoes, twice baked sweet potato, stuffed sweet potato

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  1. So good! A few squeezes of lime juice add some nice acid and great flavor to the filling. I had a bit more than would fit back into the potato skins (because I used all veggies plus a whole can of black beans) and it made for some wicked quesadillas the next day.

    The mole was terrific. I used 84 percent dark chocolate but I think I’ll go full 100 percent next time and balance with maple for a darker sauce. I did heat the stuffed potatoes in a pool of mole, but it got thick like chocolate pudding in the oven and it didn’t add to the potatoes so I suggest keeping it in the saucepan and pouring evenly onto a plate for a smoother presentation.

    Served it all with pumpkin seeds, sour cream, cilantro, lime wedges, and diced avocado. Very healthy, indulgent, and delicious.

    1. Thanks for the feedback Lily! You can always thin out the mole sauce too before baking. 🙂

      1. Good idea. I may have been too generous in measuring the tahini, which made it thicker. No doubt user error. 😉 The recipe is perfect. New website looks wonderful—congrats!

  2. Made these today, absolutely delish – I had different veg on hand so used a combination of canned corn, Bok Choy, carrots and onions for the filling.

    Then topped with a cheese sauce and fried shallots

  3. Outstanding recipe! I looked at to Diana Kennedy Mexican cook books to compare the mole recipes, and the mole negro very authentic. I added 1/4 cup peanut, tahini, and almond butter and used an Iberico Mexican drinking hot chocolate tablet for the chocolate. Next time I will make a bigger batch of mole to freeze to have some on hand.

  4. I’ll start off by saying I am not a vegetarian and definitely like my meat. I am hosting a vegetarian exchange student from Chile for three months and was at a loss on what to prepare for dinner. I saw this recipe which looked and sounded delicious. It turned out FANTASTIC. The mole sauce had just the right amount of kick without being too spicy. I cut them in half because they seemed too big for each person to eat a whole one. I served it with a salad. Everyone in the family gave it two thumbs up! Will definitely make again.

  5. This was fantastic! I made some roasted cauliflower to go with it and the mole sauce went great with the cauliflower. Leftovers tomorrow, yay!

  6. First of all, I made the mole sauce and was hesitant whether we’d like it. Well, it was incredible with the sweet potato, as the flavour deepened even more upon baking. This recipe was so good, it was hard to stop eating it. I put corn, poblanos, orange pepper and black beans for the filling. It was so satisfying and delicious with this mix. 🤤

    I’ve gone vegan and I can say that these are the types of recipes that make me think why would I even want meat. Thanks for such a fabulous recipe. Can’t wait to have it again!

  7. This recipe is something I would never have come up with on my own. A wonderful concept and execution. My family and I loved every bite. The mole was incredibly good too. What a delicious way to break the monotony of eating at home all the time.

  8. Massive hit with the family. The mole sauce is a revelation and not to be missed. Thank you!

  9. This was wonderful! I only had fingerling sweet potatoes, so I diced them up, roasted them, and then mixed with all the other ingredients, drizzling the mole sauce on top. Leftovers are packed up with a bed of quinoa for lunch at work.
    (the mole sauce is going into rotation here for other dishes, too!)

  10. Just found your blog. I was looking for spices that went well with cooked okra! OMG!!! What a find. I am drooling! Such delicious and different dishes just what I like to do, create recipes. You are a true artist! Okay not I have to go rattle some pots and pans! Thank you so much.

  11. Only amendment: The recipe says the mole sauce is optional- it is not optional.
    Make this if you want to impress people.

  12. Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer’s cheese and a little grated white cheddar.

    For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can’t tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious!

    I served it w/ sour cream mixed w/ lime juice & zest, this added a little brightness to counterbalance the rich flavors.

    Thanks Sylvia for another great recipe!

  13. Made this last night, and it was fabulous! It’s healthy but tastes so decadent! I never knew sweet potatoes could be so good!

  14. I tried this recipe last night and it was a hit! Love the taste of warm sweet potato mixed with corn and the mole sauce was to die for! I didn’t have zucchini and bell peppers on hand so I switched it out and used both corn and beans and it still tasted great. Going to make this again for Thanksgiving!

  15. A wonderful explosion of flavors! You are right – dont skimp on the spices. I sautéed all of the mole veggies and spices b4 blending. Added a smidge of cinn and cloves too….just a smidge. Used beans and corn in the veg filling. Served the stuffed sweet potatoes on the mole which OMG was amazing! Thank you once again, Sylvia. Best comfort food

  16. Delicious! I toasted the spices before adding them to the mix because I like to Taste them! I kept the corn and added beans as well. A little mixed greens salad on the side with avocado dressing, and the meal was complete. I do love my veggies.

  17. Thank you for posting this at just the right time I needed it. I’m making it now for tonight!

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