Southwestern Loaded Sweet Potatoes


These Southwestern loaded sweet potatoes are a great plant based meal! Plenty of beans and Southwestern spices make this hearty and delicious.

Southwestern Loaded Sweet Potatoes

I am loving Southwestern flavors for Julian and my plant-based meals lately. They always include some sort of bean which makes them extra filling! I also love the different spices that I add for this flavor profile. Some of my favorites are cumin and ground chipotle pepper for that smoky heat.

These loaded sweet potatoes include all of that and more. Even better, Julian and I found that we had more of the filling than we knew what to do with, so we used it to make a breakfast hash on the weekend! I highly recommend you do the same. The eggs with the bean and some cheese sprinkled on top were amazing and healthy to boot!

Southwestern Loaded Sweet Potatoes

What Are Southwestern Loaded Sweet Potatoes?

These loaded sweet potatoes are exactly what their name would suggest. They are baked sweet potatoes, loaded with a hash of veggies cooked with Southwestern spices! These potatoes are all about the toppings, so get creative!

Also, if you are not a fan of sweet potatoes, that is no problem! You can make this recipe and substitute regular potatoes or yams in place of sweet potatoes and it will still be delicious! The type of potato you use is more of a vessel to hold all of those delicious toppings anyways.

I generally prefer to use sweet potatoes for this recipe since the sweetness of the sweet potatoes offsets the salt and spice of the filling.

Southwestern Loaded Sweet Potatoes

What do I need to Make These Loaded Potatoes?

While the full recipe details are available below, here are some key ingredients you will need to make these Southwestern style potatoes.

  • Potatoes: This seems kind of obvious. As I described before - I generally prefer to use sweet potatoes for this recipe, but you can substitute for your favorite type of potato!
  • Beans: While the recipe calls for black beans, you can also use red kidney beans, or pinto beans. This really is a choose your own adventure type of recipe!
  • Corn: I love adding corn kernels to my Southwestern style meals! The corn adds the perfect sweetness and crunch. I recommend either using frozen corn kernels or if you are using fresh corn, cutting it off of the cob.
  • Peppers: You will need red and green bell peppers, as well as a jalapeno pepper to add some heat. I like to dice them all nice and small so you get a good mix of everything in each bite.
  • Onion and Garlic: Onions and garlic are so versatile and go great in almost anything. So they obviously have a place in this recipe!
  • Spices: The spices in this recipe are what gives the meal its Southwestern flair! I used cumin, ground coriander, chipotle chili pepper, paprika, and red pepper flakes in this recipe.
  • Sour Cream, Cheese, Cilantro, Green Onion: These are the toppings I use on these loaded sweet potatoes. Go nuts with your favorite toppings and get creative! The toppings are what makes this meal so delicious.

Southwestern Loaded Sweet Potatoes

These Southwestern loaded sweet potatoes are a great plant based meal! Plenty of beans and Southwestern spices make this hearty and delicious.

Prep Time:
Cooking Time:


For the Sweet Potatoes:

  • 4 sweet potatoes
  • 1 tbsp olive oil

For the Filling:

  • 1 tsp olive oil
  • 1 + 1/2 cup white onion, diced (approx. 1 medium)
  • 3 cloves garlic, crushed
  • 1 cup frozen corn
  • 1 cup red bell pepper, diced (approx. 1 medium)
  • 1 cup green bell pepper, diced (approx. 1 medium)
  • 1 tbsp jalapeno pepper, seeded and diced (approx. 1 small)
  • 540ml black beans, drained and rinsed (1 can)
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chipotle chili pepper
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes

For the Toppings:

  • light sour cream
  • shredded tex mex cheese
  • green onions, sliced
  • cilantro, sliced


  1. Preheat an oven to 400F. Wash the sweet potatoes off and dry them. Poke them with holes to allow the steam to escape. Coat them with olive oil and place on a parchment lined baking sheet. Bake in the oven for 45 minutes to an hour, until the skin is crispy and the inside is fork tender.
  2. While the potatoes cook, Heat a large non-stick skillet on medium heat. Add the oil, onion, and garlic and sauté until softened and fragrant, approximately 2 to 3 minutes. Add the frozen corn, red and green pepper, and jalapeno, and sauté for another 2 to 3 minutes, until the peppers have softened. Add the black beans and the spices and stir to combine. Cook for another 2 to 3 minutes, until the black beans are heated through.
  3. Once the potatoes have cooked, place them on your plate and cut an opening down the length of the potato. Add a healthy serving of the filling from the skillet and top with your choice of toppings (sour cream, cheese, cilantro, green onions). Enjoy!

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