Loaded Southwestern Sweet Potatoes


Looking for an easy lunch or dinner? Try loaded southwestern sweet potatoes topped with a mix of sautéed red peppers, jalapenos, corn, black beans and salsa.

Loaded Southwestern Sweet Potatoes

It’s no surprise that I cook A LOT.  If I didn’t have this blog, I would still be in the kitchen as much as possible.

Even though I feel like I know more than most about cooking, I’m always learning new things.

And I love that! It keeps things fresh.

Sometimes they are serious “a-ha” moments that I wish I had known for years. Or they are time-saving secrets.

The best are the simple discoveries that turn out to be these major “a-ha” moments.

Loaded Southwestern Sweet Potatoes

Like the time my dad told me to store natural peanut butter upside down, so stirring in the separated oil is easier. It was life-changing!

Now those jars are always lid down, bottom up on the shelf.

Having a day job Monday to Friday means weekends are when I do the most recipe creating.

It actually helps with meal planning for the 7 days ahead  because I am set with leftovers for the week of desk lunches and dinners.

Loaded Southwestern Sweet Potatoes

How To Make Loaded Southwestern Sweet Potatoes

When I made these loaded southwestern sweet potatoes, I had a big discovery.

I cook up so much on the weekends that I am always looking for ways to concoct leftovers, so they taste like they were just made.

Of course, my realization was a huge timesaver. At the very least, it made meal prep more convenient.

I figured out I could bake the sweet potatoes in advance and then warm them up in the microwave. In seconds they were like oven-fresh again.

Sweet potatoes are perfect to take to the office for lunch or for a healthy dinner because they are such a fantastic base for other vegetables.

For these loaded southwestern sweet potatoes, I sautéed a mixture of red peppers, corn, red onions and black beans with jalapeños, garlic and cumin.

I split each potato in half and topped them with the veggies and beans. Then I sprinkled on cilantro and finally dolloped on spicy salsa.

These sweet potatoes could not be any easier!

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Loaded Southwestern Sweet Potatoes

Loaded Southwestern Sweet Potatoes

Looking for an easy lunch or dinner? Try loaded southwestern sweet potatoes topped with a mix of sautéed red peppers, jalapenos, corn, black beans and salsa.

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 55 minutes – 1 hour 10 minutes
  • Yield: Serves 4 1x
Scale

Ingredients

4 medium sweet potatoes

1 tablespoon vegetable oil

1/2 small red onion, roughly chopped

1 jalapeño, deseeded & minced

1 garlic clove, minced

1 red pepper, roughly chopped

1 15-ounce can black beans, drained and rinsed

115 ounce can sweet corn

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

Chopped cilantro for serving

Salsa for serving

Instructions

Preheat the oven to 400 degrees F. Prick the sweet potatoes with a fork and place on a foil-lined sheet pan. Bake until tender and cooked through, about 45 minutes to 1 hour.

While the potatoes are cooking, heat the oil in a large skillet over medium high heat. Add the onions and sauté for 3-4 minutes until they start to soften and turn translucent. Add the minced jalapeños, garlic and red peppers and continue sautéing for 3 to 4 minutes. Stir in the black beans, sweet corn, cumin, salt and pepper. Cook until heated through, about 2-3 minutes.

Halve the sweet potatoes. Top with the sautéed veggies, cilantro, and salsa.

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