Crockpot Mexican Sweet Potatoes

These crockpot Mexican sweet potatoes are super easy to make, vegan and gluten free, and packed with flavor. From the For Animals. For Earth. vegetarian and gluten free recipe blog.

I have to warn you that the Mexican Sweet Potatoes are a bigger hit with Shawn and I than they are with my kids. So this may go over better as an “adult” meal. But it’s so easy!

You toss the sweet potatoes into the crockpot in the morning.  And then you come home at night and mix up the topping and sauce.  I’ve tweaked this recipe from Hummusapien to match our tastes.  On the kid’s plates, I cut out a little bit of potato and mix it up with the topping thoroughly (to hide the potato) before I serve it to them.  That helps it go down without complaining. ;-)

I use Japanese sweet potatoes for this recipe (cream colored flesh inside the potato).  I find them to be significantly better than the orange sweet potatoes that we traditionally find in the States.  But if you can’t find Japanese sweet potatoes, the orange ones will work.

Portion-wise, I would say to plan for 1.5 potatoes per adult and 1/2 of a potato for younger children.  Please let me know if you try it, and any changes you make, in the comments.

Simple idea: try these Mexican Sweet Potatoes




  • 2 cans (15oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup tomato sauce
  • 4 Tablespoons chopped green onion
  • 2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper (more if you like spicy)
  • 2 teaspoon sea salt


  • 1 cup raw cashews, soaked for 30 minutes
  • 1 cup water
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot sauce (more if you like spicy)


  • avocado
  • cilantro


1.  Wash sweet potatoes with scrub brush until clean.

2.  Place in the bottom of the crockpot bowl with a little water.  Cover and cook on high for 4 hours or low for 8 hours.

3.  Place cashews in warm water (I use a Magic Bullet for this step so I just put the cashews and water into the bullet mixing cup.)  Soak for 30 minutes.

4.  In a large bowl, combine the black beans, corn, tomato sauce, green onions, cumin, cayenne, and salt.

5.  Drain the cashews in a fine mesh strainer and add them back into the Magic Bullet with 1 cup of water, or place in a food processor or blender.  Add the other sauce ingredients and blend on high until smooth.

6.  Remove the cooked sweet potatoes and cut open the top by doing a length-wise cut down the middle and small horizontal cuts off of that.  Split the potato open.

7.  Spoon topping onto the potato and use a fork to lightly mix the topping into the potato.

8.  Add avocado and cilantro to the top.  Drizzle with cashew cream.

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For other vegetarian and gluten free recipes, visit the Food/Recipes section of our blog.

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