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Sweet Potato Huevos Rancheros

Course: Main Course
Cuisine: Mexican
Servings: 6


  • 1 tbsp olive oil
  • 2 large sweet potatoes, cut into ½" cubes
  • ¼ cup + 2 tbsp water, separated
  • 1 yellow onion, diced
  • 4 garlic, minced
  • 1 tbsp chipotle powder
  • 1 tsp cumin
  • 1 tsp hot Mexican chili powder
  • ¼ tsp salt + more to taste
  • 14.5 oz can fire roasted diced tomatoes
  • 1 cup frozen corn
  • 1 14.5 oz can black beans (no salt added), rinsed and drained
  • 1 lime, cut in half
  • 6 eggs, poached

Optional Toppings

  • feta
  • avocado
  • fresh salsa
  • cilantro
  • sour cream or greek yogurt
  • guacamole


  • Heat olive oil in large skillet with high sides over medium heat. Add the onions and cook until they begin to turn translucent, about 10 minutes, stirring occasionally as needed.
  • Add the sweet potatoes and ¼ cup water. Cook on medium heat for 10 minutes, stirring occassionally to avoid burning.
  • Add the garlic, chipotle powder, cumin, hot Mexican chili powder, salt, tomatoes and remaining 2 tbsp water. Stir to combine and cook for 15 minutes, stirring occasionally.
  • Add the corn, beans, and ½ of the lime and stir to combine. Cook for 10 minutes, stirring occassionally.
  • If you cut your potato into larger cubes, it might take additional time to cook. Simply continue to cook the mixture until the sweet potatoes are tender, adding a tbsp of water as needed to avoid burning.
  • To assemble the bowls, place a serving of the sweet potatoe mixture in the bottom of a large bowl. Gently place poached egg on the mixture. Garnish with your choice of toppings and finish with freshly ground pepper. Enjoy!