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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This is in a pretty regular rotation in our house!
One of our weekly go to dinners! I thought I would miss a meat in this dish but I don’t! It is amazing
Great vegetarian entree!
You posted this recipe back in 2014!! Still relevant and ULTRA delish in 2020! Thanks Gabs! <3
So easy and delicious!
So easy and delicious!
This is legitimately one of the best things I have ever eaten.
We have a similar need to have sweet potatoes on hand AT ALL TIMES. Love the stuffin'!
YESSSS!
These look positively bursting with flavor. I love EVERYTHING about these and can't wait to add them into our rotation.
Truly epic!!!
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!
Wow! These look gorgeous! I need to make these VERY soon.
This might be the only way my husband will eat a sweet potato! God bless you! Cause I adore them
Man, I so want this for lunch right now!