Mexican Sweet Potatoes

Fran Miller


In honor of Cinco de Mayo, here's a little side dish to take to the festivities.

Sorry that I don't have a photo of the finished dish. I haven't made them yet this year! Current photo from Google Images. =^..^=


★★★★★ 1 vote

6-8, depending on serving size
15 Min
1 Hr


  • 4
    large or 6 small sweet potatoes
  • 1/2 c
  • 1/2 c
  • sprinkle
    white sugar, optional
  • sprinkle
    cinnamon, optional

  • 1/2 c
    chopped pecans
  • 1/4 c
  • sprinkle
  • sprinkle
    dark rum

How to Make Mexican Sweet Potatoes


  1. There are two schools of thought about the first step, so I'll list them both, but they have to do with COOKING the sweet potatoes. 1.) Cut the sweet potatoes into 1" cubes & cook on the stove until tender. Once the potatoes are tender, butter a casserole dish and add the cooked sweet potatoes. Preheat oven to 375 degrees F. OR 2.) Cut the sweet potatoes into 1" cubes. Preheat the oven to 375 degrees F. and take some of the butter to butter a casserole dish. Add the sweet potatoes, COVER, and bake for about 45 minutes, or until the potatoes are tender. Remove lid & drain excess liquid. YOUR CHOICE
  2. Top sweet potatoes with remaining butter, honey, and any of the other options you'd like to try. Bake UNCOVERED for 10-15 minutes, until the syrup is bubbly around the potatoes.
  3. Serve as soon as possible. ¡Buen provecho! =^..^=

Printable Recipe Card

About Mexican Sweet Potatoes

Course/Dish: Potatoes Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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