Southwestern Loaded Sweet Potatoes. Are you as pumped as me? I have a feeling today is going to be epic!
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
I’m particularly obsessed with stuffing sweet potatoes. 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!
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
- ⅓ cup salsa What's Gaby Cooking Salsa is preferred : )
- ⅓ 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.
Notes
Use this recipe as a framework of sorts. This is a Southwest version, but you can stuff a potato with anything your heart desires!
Nutrition Information
Calories: 315kcal | Carbohydrates: 67g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 346mg | Potassium: 1106mg | Fiber: 12g | Sugar: 10g | Vitamin A: 32309IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 3mg
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Just got some California sweet potatoes in my CSA box and putting them right to work with this recipe. Love it.
Ohhhh I have never thought to load up sweet potatoes with anything other than cinnamon butter! This looks like a much better option 😉
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.
Looking forward to trying these!
I'm kind of obsessed with sweet potatoes right now. Love this savory stuffed version!
I LOVE the colors, flavors and the fact it's on a a sweet potato!
I LOVE sweet potatoes, and can you believe have never prepared them this way. That will be remedied TONIGHT!! So excited to try this.
Hi Gaby, just saw your video, so cute! We love sweet potatoes at our house. Thanks for sharing!
Love simple meat free dinners like this. Looks amazing! Pinned 🙂
Oh, I am pumped!
Omg, I'm so hungry looking at this right now!! The perfect dinner or lunch!
This is my go to dinner when I am home by myself.
Oh my goodness, YES. I need a big batch of these in my life... and my belly! Love all those colorful and vibrant flavors packed into a sweet potato. Healthy and delish!
One of my favorite meals!
GAhhhhh!!! this makes eating healthy look easy and delicious Gaby!!