Loaded Southwestern Sweet Potatoes

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

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.

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.

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!

Loaded Southwestern Sweet Potatoes

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

Print Recipe

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Description

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.

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Ingredients

Scale 1x2x3x

• 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
• 1–15 ounce can sweet corn
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Chopped cilantro for serving
• Salsa for serving

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Instructions

1. 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.
2. 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.
3. Halve the sweet potatoes. Top with the sautéed veggies, cilantro, and salsa.

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