Mexican Sweet Potato Casserole is a healthy Tex-Mex dish combining sweet potatoes with shredded chicken, black beans, and corn – plus a spicy chipotle sauce and Mexican cheese. High in protein, low in calories, and it makes great leftovers too!
Try our Sweet Potato Black Bean Quesadillas next!
Mexican Chicken Casserole
Sweet potatoes are a popular food around here. They are most definitely one of my hubby’s favorite foods. And why not? They are a major super food. So while he rarely requests anything special for dinner, he does request sweet potatoes A LOT.
Why we LOVE this Casserole:
- Full of healthy ingredients.
- Slightly spicy, but not too much. (I swear.)
- Tex-Mex flavorful, which is our fav.
- High in protein, low in calories – perfect combo.
- Unbelievable tasty.
If you’re looking for other sweet potato recipes, try our Instant Pot Mashed Sweet Potatoes, Balsamic Glazed Brussels Sprouts and Sweet Potatoes, or Sweet Potato Turkey Chili.
- Sweet Potatoes – Either 3 large sweet potatoes, or just over three pounds are needed. I boiled mine in some nicely salted water, but you could bake and then mash as well.
- Chicken – To save time, I used rotisserie chicken. You could also bake some chicken in the oven, and then shred.
- Black Beans – Make sure you rinse well and then strain.
- Chipotle peppers – Use as much as you like, according to your taste buds. I used about a 7 oz. can and it’s very moderately spicy. Not too much at all.
- Cheese – Just 8 ounces of Mexican cheese for the top of the casserole. Add more for cheese lovers!
How to make Mexican Sweet Potato Casserole:
Boil the potatoes. In a medium sauce pan, add sweet potatoes and cover with water and salt – over medium high heat. Cook until potatoes are fork tender. Strain potatoes, and mash with a potato masher. Add a splash of chicken broth to make it a bit creamy. Spread potatoes evenly in a 9×11 casserole dish.
Shred the chicken. When rotisserie chicken is cool, shred into bite sized pieces. You can also bake some chicken, seasoned well with olive oil, salt, and pepper – and then shred.
Make sauce. In a blender, add diced tomatoes, chipotle peppers, cumin, onion powder, salt, and pepper. Sauté chopped onion in a small pan with olive oil until soft. Add garlic and stir for 30 seconds. Add the onion and garlic to the blender, and pulse until well combined.
Combine. In a large bowl, combine the shredded chicken, the rinsed and drained black beans, the corn, and the sauce. Mix well, and spoon evenly over the sweet potato mash.
Add cheese. Sprinkle the Mexican cheese over the top of the casserole, and then if desired, add some reserved black beans.
Bake. Bake in a 350 preheated oven for approximately 30-40 minutes, or until heated through. If casserole is made in advance, and stored in the refrigerator, bake for longer, but cover it for about half of the baking time.
Sauté onions and peppers. Sauté some thinly sliced onions and bell peppers to serve with this casserole. Or pair with another side of your choice.
Serve. Serve casserole with sautéed onions and peppers, some avocado slices, and some chopped cilantro.
What to serve with Mexican Sweet Potato Casserole:
- Veggies – If desired, sauté some onions, colored bell peppers, and some jalapeño peppers (for some kick).
- Avocado – I highly recommend serving this casserole with some avocado slices, or my BEST Chunky Guacamole!
- Top it with some simple Pico de Gallo.
- Add a side of Cilantro Lime Rice.
Other Tex-Mex Dishes to Try:
We can’t get enough Tex-Mex around here. I hope you give one of these recipes a try!
Kitchen Tools Used: (affiliate links)
Make this Tex-Mex dish next: Shredded Beef Chipotle Enchiladas
Mexican Sweet Potato Casserole
- 3 pounds sweet potatoes – plus a splash of chicken broth
- kosher salt & freshly ground black pepper – to taste
- 4 cups shredded chicken – I use rotisserie chicken
- 30 oz. black beans – rinsed & drained
- 15 oz corn
- 8-10 oz. Mexican cheese – or use pepper jack
- 1 Tablespoon olive oil
- 1 medium onion – chopped
- 4 cloves garlic – minced
- 7 oz. can chipotle peppers in adobe sauce
- 45 oz. fire-roasted diced tomatoes
- 1 Tablespoon ground cumin
- 2 teaspoons onion powder
- salt & pepper to taste
- sauteed peppers and onions – to serve
- sliced avocado and chopped cilantro – to serve
- Start by peeling and chopping three large sweet potatoes. Cover with water, add salt, and boil until soft. Remove from heat and strain. Then mash and add a little bit of chicken broth to make it creamy. Spread in 9×11 casserole dish.
- Shred a rotisserie chicken (or bake your own).
For the sauce:
- In a blender, combine the diced tomatoes, the chipotle peppers, the ground cumin, and the onion powder.
- In a small saute pan, cook onion in olive oil for a few minutes, or until soft. Add the minced garlic, and stir for 30 seconds, or until fragrant. Add to the blender.
- Blend all ingredients. Remove one cup of the sauce for serving.
To assemble the casserole:
- In a large bowl, combine the shredded chicken, the black beans, corn, and the sauce (except for one cup). Stir well to combine. Spread over the sweet potatoes.
- Add the Mexican cheese (or pepper jack cheese) to the top of the casserole. I also reserved some black beans and sprinkled them on the top for decoration.
- Bake on 350 for 30-40 minutes, or until warm throughout.
- Serve with sauteed onions and peppers, some sliced avocado, and some chopped cilantro. The reserved sauce can be added for extra sauciness!