Loaded Sweet Potatoes

5 from 2 votes

Loaded Sweet Potatoes are quick, easy, and packed with bold flavor from fire-roasted corn, fresh herbs, and a crave-worthy sauce.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American, Mexican

Keyword: loaded sweet potato

Servings: servings (see note 1)

Author: Chelsea Lords

Cost: $13.12

Equipment

Large sheet pan

Ingredients

Sweet Potatoes

4 (10 to 11 ounce) sweet potatoes scrubbed clean and halved lengthwise
3 tablespoons olive oil
Salt and pepper

Filling

2 cups frozen corn see note 2
1 large avocado diced
3 green onions finely chopped
1/2 cup finely chopped cilantro measure after chopping
1 tablespoon finely diced jalapeno
1 lime optional
1/3 cup Cotija cheese optional

Sauce

1/2 cup mayo
1 to 2 limes
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1 teaspoon sriracha sauce

US - Metric

Instructions

Sweet Potatoes

Bake sweet potatoes using your preferred method. Here is my favorite (quick!) way to bake sweet potatoes.

Filling

In a large bowl, combine cooked and cooled corn, avocado, green onions, cilantro, and jalapeño. Season with salt and pepper (start with ¼ tsp each and increase from there). If using, add 1–2 tbsp fresh lime juice. Stir, taste, and adjust as needed.

Toppings/Assembly

Sauce: In a small bowl, mix lime zest (1/4 tsp) and juice (3 tbsp) with mayo, cumin, paprika, chili powder, and Sriracha. Add salt (1/4 tsp) and pepper (1/8 tsp). Whisk until smooth
Place baked sweet potatoes flesh-side up and lightly mash the insides with a fork. Spoon on the filling, drizzle with plenty of sauce, and add Cotija cheese and extra lime juice if using. Serve immediately.

Video

Notes

Note 1: Serving size: The filling generously tops 2 whole sweet potatoes (4 halves) or lightly covers 4 whole sweet potatoes (8 halves). Adjust based on appetite.

Note 2: In a dry pan over medium heat, cook frozen corn, stirring occasionally, until thawed and lightly roasted. Let cool completely before using.

Storage: Store sweet potatoes, filling, and sauce separately in the fridge for up to 3 days. Reheat potatoes before assembling fresh.

Nutrition