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.
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!
PrintLoaded 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes – 1 hour
- Total Time: 55 minutes – 1 hour 10 minutes
- Yield: Serves 4 1x
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
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
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.
One comment