Street Corn Sweet Potatoes

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes


  • 4 large sweet potatoes
  • 2 cups sweet corn (2 cobs grilled or 2 cups charred)
  • 4 Tbsp Good Foods Cilantro Dip
  • 1 jalapeno, sliced (deseeded for less spice)
  • 3 oz queso fresco (optional if dairy free)
  • Salt and pepper to taste
  • Olive oil
  • Red pepper flakes (optional)
  • Lime wedges


  1. Preheat oven to 400°. Line baking tray with aluminum foil and spray with non-stick cooking spray.
  2. Scrub potatoes and cut them in half lengthwise. Place on pan, rub with oil and sprinkle with salt on both sides of the potato.
  3. Bake for 35-45 minutes (depending on size of potato) or until skin looks shriveled and potatoes are tender.
  4. Remove from oven and flip potatoes flesh side up and smash the inside with a work to create a well for toppings.
  5. Top evenly with corn, Cilantro Dip, jalapeno and queso fresco. Squeeze lime onto the potato, add salt, pepper and red pepper flakes to taste.

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