Tex Mex Loaded Sweet Potatoes
These Tex Mex Loaded Sweet Potatoes are the ultimate meal prep recipe—roast the potatoes at the start of the week and enjoy them all week long! With a savory filling of seasoned ground meat, black beans, corn, fresh pico de gallo, and a creamy jalapeño cilantro sour cream, this dish is both satisfying and full of flavor. Perfect for a quick dinner or an easy meal prep option, these sweet potatoes will quickly become a go-to in your recipe rotation!
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!