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Loaded Southwestern Sweet Potatoes

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 1x

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.

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

  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.
  • 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