Tex Mex Loaded Sweet Potatoes are the perfect combination of sweet, savory, and satisfying all in one dish. This meal is not only packed with flavor but also incredibly versatile, making it ideal for meal prepping at the start of the week. The natural sweetness of the roasted sweet potatoes pairs perfectly with the seasoned ground turkey (or chicken or beef), while the toppings—like black beans, fresh pico de gallo, and a creamy jalapeño cilantro sour cream—add layers of texture and flavor. Whether you’re preparing for a busy week ahead or looking for a quick and delicious dinner, these loaded sweet potatoes are sure to become a go-to favorite. Plus, with so many ways to customize the toppings, you can make them suit your mood or whatever ingredients you have on hand!
How to Make Tex Mex Loaded Sweet Potatoes
To make Tex Mex Loaded Sweet Potatoes, start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Poke holes in the washed sweet potatoes with a fork, rub them with olive oil, and sprinkle with salt. Bake the potatoes for 45 minutes, or until they are knife-tender.
While the potatoes are baking, cook the ground meat in a large skillet over medium-high heat until browned. Once browned, add the diced onion, onion powder, paprika, garlic powder, salt, and pepper. Reduce the heat to low, add ½ cup of water, and cover the skillet. Let the meat simmer, allowing the flavors to meld together.
Next, prepare the pico de gallo. Finely chop the tomatoes, jalapeño, cilantro, and onion, and mix them together in a medium bowl. Set the pico aside.
For the jalapeño cilantro sour cream, blend the sour cream, jalapeño, cilantro, garlic, lime juice, salt, and pepper in a food processor. If you don’t have a food processor, simply chop everything finely and mix it into the sour cream.
Once the sweet potatoes are baked, slice each one down the middle. Stuff each potato with the meat mixture, black beans, corn, shredded cheese, pico de gallo, and a dollop of the creamy sour cream.
Serve with lime wedges on the side and enjoy!
Make It Your Own: Fun Ways to Customize Your Loaded Sweet Potatoes
One of the best things about Tex Mex Loaded Sweet Potatoes is how easy it is to switch things up! Here are a few fun ideas to personalize this recipe and make it your own:
- Swap the Protein – Don’t have ground turkey, chicken, or beef on hand? Try ground pork, plant-based crumbles, or even shredded chicken for a different twist. You could even go vegetarian by adding extra beans, like black beans, pinto beans, or lentils!
- Make it Spicy – If you love heat, add extra jalapeños or sprinkle some chili flakes over the top. You could also drizzle a little hot sauce or a dash of chipotle powder into the meat mixture for a smoky kick.
- Add Extra Veggies – Boost the nutrition with roasted bell peppers, zucchini, or even corn on the cob. You can sauté or roast them alongside the sweet potatoes for an extra pop of color and flavor.
- Cheese Swap – If you’re dairy-free, skip the cheese and try using a dairy-free cheese alternative, or even top the potatoes with guacamole for that creamy texture!
- Toppings Galore – Switch up the traditional pico de gallo with a tangy mango salsa or a sweet corn relish. You can also try adding a handful of chopped green onions or crumbled tortilla chips for crunch.
- Make It a Salad – Not in the mood for potatoes? Turn this into a Tex Mex salad by serving the meat and toppings over a bed of leafy greens like spinach or romaine, topped with your favorite dressing.
The possibilities are endless, so have fun creating your perfect loaded sweet potato!
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- The Fluffiest Mashed Idaho Potatoes
- Viral Easter Potatoes
- Oven Roasted Idaho Red Potatoes Over Herby Yogurt
- Creamy Buttermilk & Parsley Mashed Potatoes
Tex Mex Loaded Sweet Potatoes
Equipment
- baking sheet
- parchment paper
- Fork
- Large skillet
- Medium bowl
- Food processor (optional)
Ingredients
- 4 –6 medium-sized sweet potatoes
- 2 teaspoons olive oil
- Salt to taste
- 1 ½ pounds ground turkey chicken, or beef
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- ½ medium yellow onion diced
- Salt and pepper to taste
Topping Ideas:
- 15- ounce can seasoned black beans drained
- 2 cups corn
- Fresh pico de gallo
- Jalapeño cilantro sour cream
- Shredded cheese optional
- Lime wedges
For the Pico de Gallo:
- 3 cups diced tomatoes
- 1 jalapeño diced (seeds in for a hotter pico, seeds removed for less spice)
- ½ bunch fresh cilantro diced
- ¼ white onion diced
- The juice of 2–3 limes
- Salt and pepper to taste
For the Jalapeño Cilantro Sour Cream:
- 2 cups sour cream
- 1 jalapeño
- ½ bunch cilantro
- 1 clove garlic
- The juice of 2 limes
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper. Use a fork to poke holes in the washed sweet potatoes. Rub each potato with olive oil and sprinkle with salt. Bake for 45 minutes or until the potatoes are knife-tender.
- While the potatoes bake, prepare the meat filling. In a large skillet, heat olive oil over medium-high heat and brown the meat.
- Add the diced onion and seasonings (onion powder, paprika, garlic powder, salt, and pepper). Reduce heat to low, add ½ cup of water, and cover with a lid.
- Prepare the pico de gallo by finely chopping the tomatoes, jalapeño, cilantro, and onion. Mix in a medium-sized bowl and set aside.
- To make the jalapeño cilantro sour cream, blend all ingredients in a food processor. If you don’t have a food processor, simply finely chop the ingredients and mix with sour cream.
- Once the potatoes are done baking, slice each potato down the middle. Stuff each potato with the meat mixture, black beans, shredded cheese, corn, pico de gallo, and sour cream.
- Serve with lime wedges on the side.
- Enjoy!