Southwestern Loaded Sweet Potatoes
User Reviews
5
Southwestern Loaded Sweet Potatoes
Description
This recipe for Southwestern Loaded Sweet Potatoes prepares whole orange sweet potatoes by baking them until fork tender. The softened interior is scooped slightly to make room for a flavorful filling made from charred corn, black beans, shredded cheddar cheese, salsa, and chopped fresh herbs such as chives and cilantro. The potatoes are then stuffed until overflowing with this mixture and baked again briefly to melt the cheese and blend the flavors.
The resulting dish combines the natural sweetness and softness of the roasted sweet potatoes with the savory, slightly spicy Southwest-inspired filling. The corn and beans add body and texture while the salsa and herbs provide a fresh, bright contrast. Optional garnishes like red onion, pico de gallo, guacamole, and sour cream can be added for extra flavor and creaminess.
This recipe is versatile and can function as a vegetarian main or as a side dish. It can be adapted with different stuffing ingredients as desired, making it a practical framework for loaded baked potatoes. The layering of flavors and textures makes these stuffed sweet potatoes satisfying for a variety of meals.
The recipe notes emphasize using this as a flexible base recipe, allowing home cooks to swap in their favorite fillings if wanted. Baking the potatoes until very tender ensures they scoop out easily and meld well with the stuffing.
Ingredients
- 4 sweet potato orange variety
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 1 cup corn frozen, charred
- 1 cup black beans drained and rinsed, cooked
- ⅓ cup salsa What's Gaby Cooking Salsa is preferred : )
- ⅓ cup cheddar cheese plus extra for sprinkling, shredded
- 3 tablespoons chives chopped
- 3 tablespoons cilantro chopped
Optional Garnishes:
- onion red, finely chopped
- 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
- This recipe serves as a framework and can be adapted by stuffing sweet potatoes with a variety of fillings to your preference.
- Bake sweet potatoes until fork tender to ensure easy scooping and a soft base for the stuffing.
- Add optional garnishes like red onion, pico de gallo, guacamole, or sour cream for extra flavor and texture.
- Use charred frozen corn for a smoky, grilled flavor if fresh corn is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 67g | 22% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 346mg | 14% |
| Potassium | 1106mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 32309IU | 646% |
| Vitamin C | 10mg | 11% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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