Southwest Loaded Sweet Potato January 12, 2026 Try this Southwest Loaded Sweet Potato recipe for a new take on an old family favorite, because sweet potatoes aren’t just for holiday cooking! Add this versatile root vegetable to your meals throughout the year for a tasty and nutritious boost for your digestive system and your brain health. Ingredients 4 medium sweet potatoes. 1 tablespoon olive oil. ½ red onion, chopped. ½ bell pepper, chopped. 1 tablespoon taco seasoning. 2 garlic cloves, minced. 1 15-ounce can low-sodium black beans, drained and rinsed. 4 tomatoes, diced. 1 4-ounce can diced green chiles, drained. ¾ cup corn kernels, fresh or frozen. Optional: Avocado, cilantro, sliced jalapeno, sour cream. Instructions Wash the sweet potatoes and poke a few times with a fork. One at a time, place the sweet potato in the microwave and select the “potato” setting, or microwave it on high for 5 to 7 minutes until it is easily pierced with a fork. Cooking tip: Instead of microwaving, you can cook the sweet potatoes in a preheated oven at 400 degrees Fahrenheit. After washing, poke the sweet potato with a fork and bake on a baking sheet until tender, 45 to 50 minutes. While the potatoes bake, add the olive oil, onion, pepper in a skillet over medium-high heat. Saute until onions are translucent. Stir in the taco seasoning and garlic and saute for 1 minute. Stir in the black beans, tomatoes, green chiles and corn. Cook for 2 to 3 minutes. Add salt to taste. To assemble, cut potatoes in half lengthwise and use a fork to fluff the inside. Top with ¼ of the filling. Optional: Top with fresh avocado, cilantro, sliced jalapenos or sour cream. Prep Time: 10 minutes. Cook Time: 7 minutes.
