These loaded sweet potatoes are a healthy meal that will fill you up and give you energy! They make a great lunch or dinner.
These loaded sweet potatoes are so incredibly filling and they definitely don’t skimp on flavor! Sure, you could wrap the filling in a tortilla wrap and call it a day, but the sweet potato pairs so well with the other ingredients like chorizo and black beans.
- Sweet potatoes
- Olive oil
- Poblano or green peppers
- Red onion
- Chili powder
- Black beans
- Mexican cheese blend
How to Make Loaded Sweet Potatoes
This recipe calls for smoked chorizo, which means the links are already cooked and can be easily diced. If you can only find raw chorizo, that will still work; you just need to cook it first. A 400 degree F oven for 20 minutes should get the job done.
Browning the chorizo in a skillet with olive oil adds tons of flavor and texture to the final recipe. For best results, don’t use a nonstick pan. Ingredients don’t brown nearly as well in non-stick. I used stainless steel, but you could also use aluminum or cast iron to get the job done.
After cooking the chorizo, use the oils leftover in the pan to cook the remaining ingredients until soft and fragrant.
Add the chorizo back to the pan along with the black beans and give everything a good stir. Stuff into cooked sweet potatoes and you have lunch or dinner. This is a great make-ahead meal!
Recipe Notes and Substitutions
This is a very flexible recipe. Here are some substitutions that will work:
- Try using pinto beans instead of black beans.
- You can use a green pepper in place of the poblano.
- You can use shallots or yellow onions instead of red onions.
- If you really love red onions, try reserving about 1/4 cup raw to sprinkle on top of the final dish! They’ll add a great texture.
- As I already noted, you can use raw chorizo instead of smoked. Just make sure to cook it first.
- You can omit the jalapeños altogether if you don’t like any heat.
- The salsa, cheese and sour cream are all technically optional toppings. I recommend using all three since they really bring the dish together. But it’s easy enough to make this a dairy-free recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Cover and microwave to reheat (these reheat well, but I recommend waiting until after heating to add the sour cream so it doesn’t thin out).
More Sweet Potato Recipes
You can also see my full archive of sweet potato recipes here!
Loaded Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- 6 ounces smoked chorizo, diced (see notes)
- 1 medium poblano pepper, diced (about ⅔ cup, green pepper can be substituted)
- 1 medium red onion, diced (about 2 ¼ cups)
- 1 jalapeño, finely diced (or 1/4 teaspoon cayenne pepper)
- 1-2 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 (14.5-ounce can) black beans, rinsed and drained
- Kosher salt
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup Mexican cheese blend
- Prick the sweet potatoes all over with a fork, then cook using your preferred method until a knife can easily be inserted. You can bake them in a 350 degree F oven for one hour or microwave in 5-8 minute increments until cooked through (about 15 minutes total, give or take).
- Heat a large skillet over medium heat (I used stainless steel). Add the olive oil. Brown the chorizo for several minutes to add caramelization and some crisp texture, deglazing the pan occasionally with water if it ever looks like the brown bits on the bottom might burn. Set the chorizo aside on a plate, leaving any oils from the chorizo in the pan.
- Add the poblano, red onion, and jalapeño. Cook for several more minutes, stirring frequently, until the onions and peppers are soft. Add the garlic, chili powder, paprika and cumin, then cook for an additional minute. Stir the chorizo back in along with the black beans, then season with salt to taste.
- To serve: slice the sweet potatoes lengthwise. You can optionally scoop out some of the sweet potato center to make more room for filling, but I personally like to leave everything. Divide the chorizo black bean mixture evenly between the sweet potatoes, then top with sour cream, salsa, and cheese. Serve immediately.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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