Stuffed Southwest Sweet Potatoes

These stuffed sweet potatoes with a southwest twist are one of my absolute faves, especially when the weather is nice. They're healthy and filling and refreshing and oh so flavorful.

And most importantly- EASY.

I wouldn't even call this a recipe. More like a grocery list and assembly instructions. 

Here's what you'll need to put together these bad boys:

1.) Cooked sweet potatoes.
You can cook them by either baking them for an hour in a 400 degree over, or you can just give them a quick rinse and throw them in a crockpot on high for 4 hours.
(Which is great to do before church, so that you can just throw these together once you get home and you're completely famished. Because we all know there is something about worshipping Jesus that makes our metabolism speed up like it's trying to win the Daytona 500.)

2.) Diced Avocado

3.) Black Beans and Corn
 Rinse the black beans and mix in the corn (whether you use canned or frozen), and then if you want you can microwave it for a minute to heat the beans and corn up, but you can also leave them cold if you so please.

4.) Chicken
You can either use store-bought chicken strips (like I did, this one is from Aldi), shredded rotisserie chicken, or you can grill your own chicken after seasoning it with some chili powder, cumin, garlic, onion powder and lime juice. Yum.

5.) Lime Crema
A couple years ago my friend Johanna sent me a recipe for the most amazing lime crema to go on top of fish tacos, and it's so incredibly delicious that I try to find as many things to put it on as possible so that I don't resort to just eating it by the spoonful. 
(Although I would.) 
(And have.)

But even though I think Johanna's amazing sauce totally makes this dish, you could substitute it for some sour cream and lime juice, or a Cilantro Lime Dressing.

Boom. That's it.
Barely any ingredients and/or cooking required.

Just cut the sweet potatoes in half, fluff up the insides a little with a fork, and pile on the black bean/corn mix, avocado, and chicken.

Then drizzle on the heavenly sauce and lick the spoon like no one's watching.

I love that these are satisfying for either lunch or dinner, cold or hot. It's a colorful, messy plate of deliciousness that will actually make you sad to be full, because every bite was so good and you just want to keep eating.

Make a big platter of these and enjoy them with friends out on the deck :)

Stuffed Southwest Sweet Potatoes

-Sweet Potatoes, cooked
-Black beans, rinsed
-Whole kernel corn
-Avocado, diced
-Chicken (grilled or rotisserie)
-Lime Crema (recipe below)

1.) Cut the cooked sweet potatoes in half, and fluff up the insides a little
2.) Heat up the corn and black beans (optional), and then pile on desired amount on opened sweet potatoes
3.) Add shredded or sliced chicken, then diced avocado
4.) Drizzle on lime crema and enjoy :)

Lime Crema
-1/2 cup mayonnaise
-1/2 cup sour cream
-1 Tablespoon sugar
-1/2 teaspoon kosher salt
-1/2 teaspoon dill
-1/2 teaspoon oregano 
-1 teaspoon chili powder
-1/2 teaspoon cumin
-2 Tablespoons lime juice 

Mix all the above ingredients and keep in a container or mason jar in the refrigerator for up to a week.
Use on sweet potatoes, fish tacos, salad, or as a dipping sauce.


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