Serve sweet potatoes the way you eat them. Instead of a plain sweet potato, make it interesting by making one Loads of sweet potatoes With some pizazz!
It all starts with a simple baked sweet potato. Then with a few magical ingredients, a simple baked sweet potato is transformed into a sweet, savory and delicious treat all packed into a beautiful container.
Jump:
What I love most about sweet potatoes is their crispy skin and creamy sweetness inside. However, since I’m a fun girl, I like to add a little something extra to my sweet potatoes.
Although you can make a loaded sweet potato with any ingredient you prefer. So I opted for a Mexican Stuffed Sweet Potato filled with a variety of goodies.
Sweet potato cooking options
baking
- Preheat your oven to 400°F.
- Wash and scrub your sweet potatoes thoroughly.
- Place sweet potatoes on a baking sheet and poke 4 to 5 holes in each sweet potato with a fork or sharp knife.
- Bake in the oven for about 60 minutes or until soft.
instant pot
- Small potatoes: Pressure cook for 10-12 minutes.
- Medium potatoes: Pressure cook for 14-16 minutes.
- Large potatoes: pressure cook for 18-20 minutes.
- When the cooking time is over, release the pressure of the pot normally for 8-10 minutes
crock pot
- Wash and dry the sweet potatoes.
- Each sweet potato is wrapped in foil, no need to add butter or oil.
- Place sweet potatoes in a 6 quart slow cooker.
- Cook for 5 hours or less for 8 hours.
microwave
- Pierce the potato a few times and wrap in a paper towel.
- Microwave the wrapped sweet potatoes for 4 – 6 minutes or until they are soft to the touch.
Recipe ingredients
You’d be surprised how many different ingredients fit inside a sweet potato. And, the more, the merrier.
- Sweet Potatoes: Choose red or orange, known as “wet” varieties. There are 16 different varieties of sweet potatoes.
- Black Beans: Black beans are rich in antioxidants, which can protect your body’s cells and reduce the risk of conditions like heart disease and cancer.
- Corn Salsa: I make my corn salsa every summer with fresh corn. Then I add the recipe.
- Tomatoes: I chose grape tomatoes in different colors because of their vibrant color and firm skin. They contain less water than other tomatoes.
- Coriander: I love the fresh taste of cilantro. Its freshness enlivens other ingredients.
- Green Onion: n terms of flavor, scallions have the sharp, spicy, peppery flavor that white and yellow onions produce.
- Jalapenos: Jalapenos are not hot unless you include their seeds and inner veins. I do, however, recommend using gloves when handling and cutting jalapeños to avoid transfer burns to your skin or your eyes.
- Pic de Gallo: I also make my own pico de gallo from fresh tomatoes from my garden. But pico de gallo is also available in the produce section of most grocery stores.
- Guacamole: My husband is a master of guacamole, but today, I chose store-bought guacamole for my loaded sweet potato recipe.
Component replacement
- If you don’t like sweet potatoes, choose a large baking potato instead.
- Choose pinto beans as a hearty replacement for black beans.
- Trader Joe’s makes a great jarred corn salsa.
- Choose hardier tomatoes like Romas instead of grape tomatoes for less watery seeds.
- Try red or white onions instead of green onions.
- Avoid using jalapeño peppers if you are sensitive to spice. However, if you like it spicy, add a few jalapeño seeds to the mix.
- Use your favorite salsa instead of pico de gallo.
- Some people taste soapy when they eat cilantro. If that sounds like you, skip the cilantro and add fresh parsley instead.
How to Make Stuffed Potatoes
First, choose large sweet potatoes, so they are easy to stuff. Next, select potatoes of the same size and rub them thoroughly as the skins remain on the potatoes and are edible, as well as the container to keep all the ingredients.
- Preheat an oven to 400 degrees.
- Using a knife, make holes in the sweet potatoes and place them on the oven rack.
- I recommend placing a baking sheet directly on the rack to catch any liquid that drips onto the sweet potatoes while they cook.
- Cook for 1 hour until the skin is crisp and the center is soft to the touch.
- Meanwhile, prepare the other ingredients.
- Once the potatoes are cooked, remove from the oven and let cool for a few minutes.
- Next, using an oven mitt, hold each potato and cut it in half lengthwise in the middle.
- Then, holding the potato with an oven mitt, pinch both ends toward the middle, revealing the fresh and open interior of the potato.
- Or, cut each potato in half lengthwise, making two servings.
- Now, start by adding the guacamole to the center of the potatoes, followed by the beans and other ingredients.
- Finish with cilantro, pico de gallo and other selected ingredients.
Serving advice
I served this loaded sweet potato recipe as an entrée with a green salad with vegan ranch dressing. Or try Mexican Chopped Salad or Mexican Quinoa Salad.
Recipe FAQs
Baked sweet potatoes are a nutritious and healthy complex carbohydrate that you can enjoy year-round. Both sweet and savory, this top potato pick is full of vitamins, minerals, antioxidants, and fiber. Sweet potatoes can be mashed and served as a side, in casseroles, or sliced and baked for sweet potato fries.
Sweet potato skins are safe to eat and can easily be added to most recipes. They are rich in fiber, other nutrients, and antioxidants that help support a healthy gut, increase feelings of fullness, and prevent chronic disease. If you want to get the most nutrients from your sweet potatoes, keep the skin on.
One sweet potato provides 400% of your daily requirement of vitamin A. And, sweet potatoes are good for eye health, immunity, reproductive system, and heart and kidney health.
advice
- Scrub the outside of the sweet potato with a brush under water to remove excess dirt.
- Be sure to poke holes in the skin of the sweet potato to allow steam to escape. Otherwise, they can explode – it doesn’t happen all the time, but it happens every time. Potatoes are full of water, trying to turn into steam or water vapor.
- Place a baking sheet under the sweet potatoes to keep your oven clean.
- While the potatoes are cooking, prepare other ingredients to keep your oven clean.
- When cooking with jalapeños, always wear gloves to prevent burning your skin or eyes.
Enjoy these tasty, delicious, loaded sweet potatoes! It melts in your mouth!
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📖 Recipe
Loaded Sweet Potatoes
Serve sweet potatoes the way you eat them. Instead of a plain sweet potato, make it interesting by making one Loads of sweet potatoes With some pizazz!
instructions
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Preheat oven to 400 degrees
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Wash and clean the sweet potatoes
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Using a knife, make a few holes in the sweet potato
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Place the sweet potatoes on the top rack of the oven and place a baking sheet on the bottom rack with the sweet potatoes.
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Bake for 1 hour (60 minutes).
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Meanwhile, prepare the other ingredients.
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Remove the potatoes from the oven and let them cool slightly.
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Now, cut each potato lengthwise with a sharp knife.
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Place each potato in half on a plate, skin side down, and begin adding the filling ingredients.
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First, add ¼ of the guacamole or mashed avocado.
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Then, add the black beans, green onions, corn salsa, diced tomatoes, and jalapeño slices.
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Top with pico de gallo or salsa and chopped cilantro.
Comment
- When cooking with jalapeños, always wear gloves to prevent skin or eye irritation.
- If you like a little spice, add a few jalapeño seeds to salsa or pico de gallo.
- Preheat the oven to 400 degrees before baking the potatoes.
- For a large serving, do not cut the potatoes in half; Instead, eat whole potatoes.
- Buy ready-made guacamole, corn salsaAnd pico de gallo instead of making your own.
- Or, make homemade pico de gallo and corn salsa.
- Allow potatoes to cool slightly before slicing.
- Use an oven mitt when handling hot potatoes to avoid burns.
- Add the guacamole first as a base to hold all the ingredients in place.
nutrition
Worship: 1gCalories: 161kcalSugars: 38gProtein: 3gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fats: 0.1gMonounsaturated fats: 0.02gSodium: 310mgPotassium: 724mgFiber: 6gSugar: 9gVitamin A: 24559IUVitamin C: 9mgCalcium: 67mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂