Loaded Tex Mex Sweet Potatoes are shareable and healthy appetizers or snacks made with sweet potatoes, sour cream, taco seasoning, salsa, and more.
The next time you make your favorite Mexican dishes, like Beef Fajita Skillet, Skinny Chicken Enchiladas, or a Mexican Shrimp Burrito Bowl and want something crispy, sweet, and savory to eat with it, you should try this recipe for Loaded Tex Mex Sweet Potatoes. They are extremely easy to prepare and make a great party appetizer or Side Dish to go with pretty much any Tex Mex entree you can think of.
Loaded Tex Mex Sweet Potatoes are not only delicious, but they’re also a healthier alternative to traditional nachos or baked potatoes. This recipe is simple, quick, and gluten-free. It blends the sweetness of the sweet potatoes with the savory notes of the taco seasoning, corn kernels, black beans, salsa, and cilantro leaves. They’re unbelievably flavorful and so tasty!
This sweet potato recipe is perfect to serve alongside your main meal on taco night, or as an appetizer for your next party. It’s a great dish to serve a crowd because there’s no need for a fork and knife. Everyone can just grab one of the sweet potato strips and eat it with their fingers. Plus, you don’t have to worry about too many dietary restrictions. Vegetarians and anyone on a gluten-free diet can enjoy this tasty snack without any alterations. For a bite-sized alternative, you can also try these Loaded Sweet Potato Rounds.
As far as healthy recipes go, these Loaded Tex Mex Sweet Potatoes are one of the easier dishes you’ll make. They’ll also stay good in the fridge for a few days. Therefore, you can make them ahead of time and serve them up when you’re craving something savory and crispy. On top of that, the wedges are filling and packed with more nutrients than normal potatoes.
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Tips for Making Loaded Tex Mex Sweet Potatoes
- Bake potatoes: Start by preheating the oven to 400 degrees F. Then use a fork to poke multiple holes in each sweet potato. Pop them in the hot oven for 45 minutes, until they’re nice and tender. Slice the sweet potatoes in half length-wise, and lay them on a baking sheet or serving tray to add the toppings.
- Prep toppings: Combine sour cream and taco seasoning in a small bowl, and mix well. Next, heat the oil in a large pot over medium heat. Add the onions and cook for 2 minutes until they are tender. Then add in the corn, black beans, and salsa. Cook the mixture for another 3 minutes. Then whisk in the same juice.
- Assemble: Add the cheese, then the bean mixture, then sour cream. Lastly, top that off with fresh cilantro leaves before serving.
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Variations on Loaded Tex Mex Sweet Potatoes
- Spices: You can try sprinkling some cumin, garlic powder, oregano, chili powder, paprika, sea salt, black pepper, or red pepper flakes to give the Sweet Potatoes a bolder flavor without having to mess with the core ingredients.
- Add ons: Slice up some avocados, olives, zucchini, red onions, or any other veggie you’d like to add. You can also serve them up with a big bowl of guacamole for a party snack.
- Cheese: Of course there are a variety of different cheeses you can use for this recipe including Pepper Jack, Mozzarella, ricotta, or a Mexican cheese blend.
- Spicy: To add a kick of spice to the recipe, you can add a dash of hot sauce over every potato. Or, thinly slice some spicy peppers like jalapeños to go on top.
- Vegan: In order to make this recipe vegan-friendly, you can replace the sour cream with creamed avocado. Make sure that you mash up the avocado with a tiny bit of olive oil until it has a similar texture and consistency to sour cream in order to get the same feel as the original recipe.
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How Long Are Loaded Tex Mex Sweet Potatoes Good?
- Serve: You shouldn’t leave the Sweet Potatoes out for longer than 2 hours at room temperature.
- Store: You can wrap up your Loaded Tex Mex Sweet Potatoes in plastic wrap, or put them in a sealable bag, and keep them in the fridge for up to 4 days. Make sure that you let them fully cool down to room temperature before you seal them.
- Freeze: Technically, you can freeze the Sweet Potatoes for up to 3 months. However, the sour cream and other toppings may not defrost well. It’s easier to scrape the toppings off and freeze the sweet potatoes on their own. Then add fresh toppings before serving.
- 3 medium sweet potatoes
- 1/2 cup light sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon vegetable oil
- 1/2 yellow onion , diced
- 1 cup corn
- 15.5 ounces black beans , 1 can, drained and rinsed
- 1 cup salsa
- 1 lime , juiced and zested
- 1 cup reduced fat cheddar cheese , shredded
- cilantro for garnish , chopped
- Preheat oven to 400 degrees.
- Poke holes in sweet potatoes with a fork.
- Bake on baking sheet for 45 minutes.
- Cut sweet potatoes in half before topping them.
- Combine sour cream and taco seasoning in a small bowl, mix well.
- Heat oil in a medium pot over medium heat.
- Add onions to the pan and cook for 2 minutes until softened, then add in the corn, black beans, and salsa, cooking for 3 more minutes until heated through.
- Stir in the lime juice and zest.
- Assemble the potatoes with cheese, then bean mixture, then sour cream mix, and finally cilantro.