These Loaded Sweet Potatoes with Chipotle Lime Crema are the perfect meal prep item, since they’re already pre-portioned and ready to go. There are a lot of options for toppings and seasonings with this recipe, so get creative, use up whatever you have hanging out in the fridge, and make it new each time!
This recipe pairs well with Cilantro Lime Rice!
The portion size for this dish changes quite a bit with the size of your sweet potato, and also whether or not you choose to use a whole or a half potato per serving. I used one half potato per serving, but if you wish to have a whole sweet potato per serving, you can roast them whole, making sure to add to the cook time so they are soft all the way through. The seasoning can be added after roasting, once the potatoes are cut open and mashed.
Add-ons and Substitutions
As you can probably imagine, this recipe is SUPER customizable. You can add anything to these sweet potatoes that you might like. Think about taco or nacho toppings for inspiration. Add corn to the bean and pepper mix, avocados as a topper, cilantro, or maybe even some crispy crumbled tortilla chips! There are lots of options. :)
If you don’t want a spicy chipotle lime crema, you can make my classic Lime Crema instead. And if you can’t find jerk seasoning, any number of seasoning salts would work in its place. You could use something like Tajín, Lowry’s, or even something like Tony Chachere’s.
Loaded Sweet Potatoes with Lime Crema
- 2 lbs. sweet potatoes ($1.93)
- 2 Tbsp olive oil, divided ($0.26)
- 2 tsp jerk seasoning (or seasoning salt of choice) ($0.20)
- 1 clove garlic ($0.08)
- 1 red bell pepper ($1.50)
- 1 15oz. can black beans, drained ($0.59)
- 1/4 tsp ground cumin ($0.03)
- 1/2 tsp salt, divided ($0.04)
- 1 lime, zested and juiced ($o.22)
- 1/2 cup sour cream ($0.45)
- 1/2 tsp chipotle powder ($0.02)
- 1/4 tsp garlic powder ($0.02)
- 1 jalapeño (optional), sliced thin ($0.10)
- 1 green onion, sliced ($0.10)
- Preheat the oven to 400ºF. To make the Chipotle Lime crema, zest and juice the lime. Combine the sour cream with 1 Tbsp lime juice, about 1/2 tsp lime zest, the chipotle powder, garlic powder, and 1/4 tsp salt. Stir the ingredients together, then refrigerate until ready to use.
- Wash then dry the sweet potatoes. Use a fork to prick the skins several times all over. Slice the sweet potatoes in half lengthwise, then use 1 Tbsp olive oil to coat the surface of all four pieces.
- Season the cut sides of the sweet potatoes with Jerk Seasoning, or whatever seasoning salt you prefer. Coat the surface of a baking sheet with a thin layer of oil, then place the sweet potatoes cut side down. Bake the sweet potatoes for 30 minutes, or until they are soft, you can see the juices oozing out from underneath, and the skins look a little wrinkly.
- While the sweet potatoes are baking, Mince a clove of garlic, dice the red bell pepper, slice the jalapeño and green onion.
- Add the minced garlic to a skillet with the remaining 1 Tbsp olive oil. Sauté over medium heat for one minute, then add the diced bell pepper. Sauté the pepper for 2-3 minutes, or just until it begins to soften, then add the black beans, cumin, salt, and green onion. Stir and cook until the beans are heated through.
- When the sweet potatoes come out of the oven, use a spatula to flip them over. Mash the flesh of the sweet potatoes with a fork, then pile the bean and pepper mixture over top. Add the sliced jalapeño and a dollop (or drizzle) of the chipotle lime crema to each, then serve.
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How to Make Loaded Sweet Potatoes – Step by Step Photos
Begin preheating the oven to 400ºF. Next, make the Chipotle Lime Crema, so the flavors have a bit of time to blend. Zest and juice one lime, then stir together 1/2 cup sour cream with 1 Tbsp lime juice, 1/2 tsp zest, 1/2 tsp chipotle powder, 1/4 tsp garlic powder, and 1/4 tsp salt. Refrigerate the crema until it’s time for it to be used.
Wash and dry two sweet potatoes. Use a fork to prick the skins several times. Slice the sweet potatoes in half lengthwise, then use about 1 Tbsp oil to coat all surfaces of all four pieces. Season the cut sides of the sweet potatoes with jerk seasoning (or any other seasoning salt, Tajín would be great). Lightly coat a baking sheet with oil to prevent the sweet potatoes from sticking, then place the potatoes on the sheet cut sides facing down.
This is the jerk seasoning I used, and I’m pretty sure I got it at Kroger. Any salted seasoning blend will work well. I like that this one also has a little sugar for a touch of sweetness.
Bake the sweet potatoes for about 30 minutes, or until they’re soft all the way through, the juices are starting to ooze out from underneath, and the skins look a little wrinkly. The total baking time will vary with the size of your sweet potatoes.
While the sweet potatoes are baking, prepare the toppings. Drain a 15oz. can of black beans, mince one clove of garlic, dice a red bell pepper, slice a green onion, and thinly slice a jalapeńo. Heat 1 Tbsp oil in a skillet over medium, then add the minced garlic and sautè for about one minute. Add the diced bell pepper and sauté for another 2-3 minutes, or just until they begin to soften. Finally, add in the drained black beans, 1/4 tsp cumin, 1/4 tsp salt, and the sliced green onion. Stir and cook until heated through.
Use a spatula to flip the baked sweet potatoes over, then use a fork to mash the flesh.
Top the sweet potatoes with the bean and pepper mixture, a few slices of jalapeño and a drizzle or dollop of the chipotle lime crema, then they’re ready to serve!
Dig in! :)