Southwestern Spicy Sweet Potatoes

Southwestern cuisine is known to be a rustic style of cooking that feature a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans. Whenever summer rolls around, I always think of being out west and living a rustic cowboy style life. But instead of wrangling horses and branding cattle much like Francisco’s family, I spend my time in the kitchen.

I came across this delicious looking recipe on elly says opa and I thought to myself, double baked sweet potatoes mixed with some spicy ingredients? YUM. I had to try this recipe immediately and it was totally worth it!


Southwestern Spicy Sweet Potatoes

2 medium Sweet Potatoes
1 can Whole Kernel Corn, drained
1 can Black beans, drained
1-2 T. Diced Tomatoes
1/2 Red Onion, diced
1 clove Garlic, minced
1-3 Chipotles in Adobo Sauce, minced
1 T. Sour Cream
1 T. Cream Cheese (I used Philly Santa Fe Cooking Cream)
1 tsp. Cayenne Pepper
1 tsp. Red Pepper Flakes
2 tsp. Oregano
2 tsp. Cumin
Salt and Pepper to taste

Bake the sweet potatoes at 350°F until tender with a fork.

In a skillet, cook the corn for 8-10 minutes until blackened. Season with cumin, salt, pepper, oregano. Then put the corn in a mixing bowl. In the same skillet, in a little oil, cook the black beans with diced tomatoes and red pepper flakes. Put the beans in the bowl with the corn.

Next cook the onions in the skillet with the garlic until the onions are translucent.  Place in the bowl with the vegetables. In the vegetable mix, add in some sliced chipotle peppers with adobo sauce. Taste them before you put them in. Try not to overdo it with the chipotle — they are definitely hot!


Once the potatoes are tender, cut them in half and scoop out the insides. Mix the insides in with the vegetables along with the sour cream as well as the cream cheese.


Place the mixture into the potato skins along with a sprinkle of the shredded cheese and bake for another 10-15 minutes until browned a little bit on top!

Once it is done being baked, serve with fresh cilantro and/or small dollop of sour cream.


I had some leftover of the mashed sweet potato mixture so I baked some separately as well out of the potato skins. And you know what? It’s just as delicious!

These delicious spicy sweet potatoes are great as a side dish and less than 200 calories! I made them to be a little too spicy for some of my family members, but they’re perfect for me and absolutely delicious! These potatoes are super flavorful and are ready to be paired with an awesome southwestern cowboy meal!




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