Roasted Sweet Potato & Pineapple Sopes

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  • PREP TIME
    20 Mins
  • COOK TIME
    45 Mins
  • SERVINGS
    Serves 3

Sopes are one of the greatest Mexican recipes ever made. They are the perfect holders for all kinds of meats, especially chorizo. A good old-fashioned sopes loaded with all kinds of meats, salsa and cheese will bring joy to anyone’s tastebuds.

So, there is no reason why vegetarians should miss out on this enticing meal, right? I can think of so many wonderful ingredients that can be topped on sopes. There is corn, zucchini, squash, tomatoes, onions, tofu, broccoli, a variety of beans, leeks, kale, spinach, and the list is endless.

A while back, I had the pleasure of tasting potatoes as one of the toppings on these sopes. It brought so much joy to all the hungry guests and even the meat eaters were thrilled by that recipe. When you have potatoes in a recipe, who needs meat!

For this recipe, I went with sweet potatoes because they have the perfect texture and taste to compliment the sopes. To make them more interesting, I roasted the sweet potatoes along with pineapple chunks and topped them on the sopes. There is black beans, enchilada sauce, green peppers, guacamole, onions and spices to bring this recipe together.

The cheese is the most essential part of this recipe. At the base, the dense quesadilla jalapeno gives a nice flavor alongside the guacamole. Don’t the name hold you back because there is very little hotness to the cheese. After the toppings, I finished the sopes with ranchero queso fresco. It adds just the right amount of saltiness without overwhelming the other ingredients. It also adds a little lime-ish flavor to whole recipe which is what every Mexican dish has in common.

Making sopes is one of the easiest things to do. It used to intimidate me until I made them for this recipe. It takes only 30 minutes to make about 12 mini sopes. I hope you don’t think too badly of me when I say that I ended up not sharing them with other family members. They were that good!

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