Mexican Sweet Potato Casserole

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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 shredded cheese. This cheesy casserole is high in protein, low in calories, and it makes great leftovers that the whole family will love!

Try our Sweet Potato Black Bean Quesadillas or Southern Chicken and Rice Recipe next!

A large casserole of Mexican chicken and sweet potatoes.

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 superfood. So while he rarely requests anything special for dinner, he does request sweet potatoes A LOT.

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In this recipe, we combine our well-loved sweet potatoes with our favorite ingredients for a truly great recipe. Mexican food done right!

Why we LOVE this Mexican Casserole:

  • Full of healthy ingredients.
  • Slightly spicy, but not too much.
  • Lots of flavor and is one of our favorite Mexican recipes.
  • High in protein, low in calories – perfect combo.

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.

A serving of Mexican chicken casserole with sweet potatoes.

Ingredient Notes:

  • 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. You could also use leftover chicken from our Lemon Garlic Baked Chicken or make it your favorite way.
  • 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!

What is Mexican Cheese? Here in the US, I tend to buy the Tillamook Mexican blend which is a combo of cheddar cheese, Monterey cheese, queso quesadilla cheese, and asadero cheese. Feel free to make your own combo! We also love pepper jack cheese.

NOTE: If you aren’t a spice-loving girl like me, you may want to reduce the amount of chipotle peppers in the sauce. I don’t feel it’s overly spicy but everyone’s taste buds are different. You do you!

How to make Mexican Sweet Potato Casserole:

Step 1
Boil the potatoes. In a medium saucepan, add sweet potatoes and cover with water and salt – over medium-high heat. Cook until potatoes are fork-tender. Strain potatoes, and mash them with a potato masher. Add a splash of chicken broth to make it a bit creamy. Spread sweet potato mixture in an even layer in a 9×11 casserole dish.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Add cheese. Sprinkle the Mexican cheese over the top of the casserole, and then if desired, add some reserved black beans.

Step 6
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 the baking dish with aluminum foil for about half of the baking time.

Closeup of a Mexican sweet potato casserole with cilantro on top.

Step 7
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.

Step 8
Serve. Serve casserole with sautéed onions and peppers, some avocado slices, and some chopped cilantro. Use your favorite toppings.

Store leftovers in an airtight container in your refrigerator for 3-4 days. We love to meal prep this casserole and add leftovers to small containers with lids.

A bowl of sweet potato casserole with chicken on a gray napkin.

What to serve with this Sweet Potato Black Bean 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 the BEST Chunky Guacamole! Not just for tortilla chips, friends.
  • Top it with some simple Pico de Gallo or a dollop of sour cream. Some chunky salsa would be great too.
  • Add a side of Cilantro Lime Rice.

Need a great margarita? Try my Classic Skinny Margarita, Blackberry Peach Frozen Margaritas, or Blood Orange Margaritas!

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!

A bowl of sweet potato casserole with sliced peppers.

Kitchen Tools Used: (affiliate links)

Make this Tex-Mex dish next: Shredded Beef Chipotle Enchiladas

xoxo ~Sue

A bowl of Mexican chicken casserole with avocado slices.

Mexican Sweet Potato Casserole

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!
4.91 from 10 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 492kcal
Author: Sue Ringsdorf


  • 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

The Sauce:

  • 1 Tablespoon olive oil
  • 1 medium onion – chopped
  • 4 cloves garlic – minced
  • 7 oz. can chipotle peppers in adobe sauce
  • 30 oz. fire-roasted diced tomatoes
  • 1 Tablespoon ground cumin
  • 2 teaspoons onion powder
  • salt & pepper to taste

To serve:

  • 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!


NOTE: If you aren’t a spice-loving girl like me, you may want to reduce the amount of chipotle peppers in the sauce. I don’t feel it’s overly spicy but everyone’s taste buds are different. You do you!
Store leftovers in an airtight container in your refrigerator for 3-4 days. We love to meal prep this casserole and add leftovers to small containers with lids.


Calories: 492kcal | Carbohydrates: 64g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 720mg | Potassium: 1075mg | Fiber: 14g | Sugar: 11g | Vitamin A: 20280IU | Vitamin C: 10mg | Calcium: 263mg | Iron: 5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Sooo…. In the directions it doesn’t say to not use the whole can of chipotle peppers with the sauce, so I use the whole entire thing with the sauce which made it way too spicy.😖 otherwise it was delicious!

    1. Suebee Homemaker says:

      Oh I guess I should add that you may not want the entire can. We love spicy foods but I realize that not everyone does. Thanks for that reminder.

  2. Ours turned into a soup. We used fire roasted Rotel instead of plain tomatoes, but I’m concerned it has a lot more liquid than intended. Are the 45oz of tomatoes usually low in liquid? Trying to figure out what we did wrong, and that’s the first place I’m thinking.

    1. Suebee Homemaker says:

      Hmmm, I’m not sure. I’m sorry it didn’t turn out for you Tyler. Did you use the full three pounds of sweet potatoes?

  3. I used a 7 oz can of puréed chipotles and combined all the ingredients as listed stovetop (minus the mashed sweet potatoes) after sautéing the onions and garlic. Worked great without a blender. Dish was a big hit, thank you!

    1. Suebee Homemaker says:

      That’s a great idea! Thanks Alana!

  4. Jennifer Pressley says:

    Hello! Wondering what to do with the cup of sauce i set aside (according to the recipe)? Thanks!

    1. Suebee Homemaker says:

      Oh shoot. You serve it with the casserole for extra sauce – if desired! I’ll fix that now!

  5. Amazing! Wasn’t sure with tomatoes and sweet potatoes but was I wrong. This is awesome!!!!

    1. Suebee Homemaker says:

      Hi Chris! Thanks you so much for your feedback. I’m so happy that you enjoyed the casserole! 🙂

  6. Healthy and amazing all in one place!

  7. Ann Lopez says:

    Making this again! We enjoy this every few weeks. It’s really becoming a favorite meal. Thanks Sue!

    1. Suebee Homemaker says:

      Hi Ann!! Thanks for your sweet comment. I really appreciate it! I saw your mom in July in Algona, and she said you were home recently. Would love to see you sometime and catch up!! Maybe one of these days it will work out. Take care! 🙂

      1. Ann Lopez says:

        That would be fun, Sue! I share your joy of cooking and bakingThis blog is a beautiful tribute to your mom. Forty years later, I still remember her rhubarb dessert, homemade applesauce, chocolate fudge sauce caramel corn and pizza ialso many of the recipes you’ve posted. She was a fantastic cook and baker, and contributor to the community, also just such a nice person!

        1. Suebee Homemaker says:

          Awww, you are so sweet Ann! I miss my mom so much. It’s been hard watching this disease take over. YOUR mother is amazing too, and we so appreciate her stopping in at Good Sam’s. Take care and keep cooking!! 🙂

  8. Delicious!! Quite healthy, spicy and good!! Served to friends and they loved it too. Will make it again and again!!

    1. Suebee Homemaker says:

      Thanks Shari! So glad you enjoyed it!! 🙂

  9. I Will be making this!! It looks yummy!!!

    1. Suebee Homemaker says:

      Yay!! It’s one of our favorites!! 🙂

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