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Mexican Black Bean & Sweet Potato Pie

Sweet potatoes and black beans combined in this tasty little pie perfect for dinner anytime.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: Mexican
Servings: 6 -8 servings
Author: Stephanie


  • 2 medium sweet potatoes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ½ tsp. cumin
  • salt & pepper to taste
  • 1 box or can black beans 11oz-14oz
  • 2 eggs
  • 1 cup Monterey jack cheese
  • ¾ cup shredded parmesan cheese
  • 2 roma tomatoes optional
  • couple slices provolone cheese optional


  • Preheat oven 375 degrees.
  • Line large baking sheet with parchment paper greased with olive oil.
  • Peel sweet potatoes and cut into chunks. Place in large pot of lightly salted water. Bring to boil, then reduce heat to medium. Cook until fork tender.
  • Drain sweet potatoes and place in large mixing bowl. Add butter, garlic powder, cumin, paprika, salt & pepper. Mash with fork or potato masher. Add rinsed and drained black beans and mash again. I left some chunks of beans in it.
  • Beat eggs in separate bowl then add to sweet potatoes along with cheese. Combine well.
  • Pour mixture on baking sheet and shape into pie shape.
  • Bake in preheated oven 25-30 minutes.
  • Remove from oven and allow to cool slightly.
  • Top with tomatoes and cheese(optional)