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
- 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
- Finely chopped red onion
- Pico de Gallo
- Sour Cream
- 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.