Southwestern Loaded Sweet Potatoes

By Gaby

Jump to Recipe

Southwestern Loaded Sweet Potatoes. Are you as pumped as me? I have a feeling today is going to be epic!

Southwestern Loaded Sweet Potatoes from www.whatsgabycooking.com (@whatsgabycookin)

In our house we stock sweet potatoes like onions, garlic and cheese. So basically, we’re never without a few on hand. I use them for fries, sautés, mashes… you name it! I’m particularly obsessed with stuffing them. Especially when it involves corn, black beans, salsa and cheese (just a handful of my favorite ingredients!) which is exactly what I’m doing today!

These Southwestern Loaded Sweet Potatoes are going to be a staple this year, I can tell. And they feel like the PERFECT way to kick off the official start of fall!

Southwestern Loaded Sweet Potatoes

5 from 6 votes
Print Recipe Pin Recipe Review Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner
Cuisine Southwestern
Servings 4

Ingredients
  

  • 4 Orange Sweet Potatoes
  • Kosher salt and freshly cracked black pepper to taste
  • 1 cup frozen charred corn
  • 1 cup cooked black beans drained and rinsed
  • 1/3 cup salsa What's Gaby Cooking Salsa is preferred : )
  • 1/3 cup shredded cheddar cheese plus extra for sprinkling
  • 3 tablespoons chopped chives
  • 3 tablespoons chopped cilantro

Optional Garnishes:

  • Finely chopped red onion
  • Cilantro
  • Chives
  • Pico de Gallo
  • Salsa
  • Guacamole
  • Sour Cream

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the heated oven. Bake for 50-60 minutes until fork tender.
  • Remove the sweet potatoes from the oven and slice them open. Scoop out a bit of the inside to make room for the stuffing.
  • Season the interior with salt and pepper and set aside.
  • In a medium bowl, combine the corn, black beans, cheese, salsa, red onions, chives and cilantro and toss to combine.
  • Using a spoon, stuff each sweet potato with equal parts of the mixture until majorly overflowing. Add extra cheese on top.
  • Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes to melt the cheese.
  • Remove the sweet potatoes from the oven and sprinkle with optional garnishes. Serve immediately.

34 Comments

  1. Pingback: Healthy Loaded Sweetpotatoes | ShoutYourSite

  10. I LOVE sweet potatoes, and can you believe have never prepared them this way. That will be remedied TONIGHT!! So excited to try this.

    Reply

  14. OK – I have been dreaming of these since you posted on Instagram a while back. Seriously brilliant. I cannot wait to make these. Why oh why have I never made a loaded sweet potato! Great recipe.

    Reply

  15. Ohhhh I have never thought to load up sweet potatoes with anything other than cinnamon butter! This looks like a much better option 😉

    Reply
  18. Pingback: The New Kale: How to Cook This Summer's 8 Most Popular Vegetables
  19. Pingback: Kutting Edge | Recipe of the Week – Stuffed Sweet Potatoes

  22. Stuffed sweet potatoes are one of my favorite things ever. I always keep sweet potatoes around, too. So versatile! Great way to kick off Fall!

    Reply

  24. These look positively bursting with flavor. I love EVERYTHING about these and can’t wait to add them into our rotation.

    Reply
  28. Pingback: Meal Plan // Week 42 - What's Gaby Cooking

  33. 5 stars
    One of our weekly go to dinners! I thought I would miss a meat in this dish but I don’t! It is amazing

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating