Southwest Stuffed Sweet Potatoes with Chili-Lime Crema

Why You’ll Love This Recipe

• Loaded with bold Southwest flavors and creamy, tangy chili–lime crema.
• Weeknight-friendly: the filling cooks while the potatoes roast.
• Gluten-free by design using simple pantry ingredients.
• Balanced, satisfying meal with fiber-rich sweet potatoes and black beans.

Grocery List

• Produce: 4 sweet potatoes, 1 red bell pepper, 1/2 red onion, 1 jalapeño, 1–2 limes, 1 avocado, fresh cilantro, 1 cup corn (or 1 ear)
• Dairy: Sour cream or plain Greek yogurt, cotija cheese
• Pantry: Black beans (15 oz can), avocado or olive oil, chili powder, ground cumin, smoked paprika, garlic powder, ground coriander, kosher salt, black pepper, gluten-free vegetable broth (optional)

Full Ingredients

Sweet Potatoes

• 4 medium sweet potatoes (8–10 oz each)
• 1 tsp avocado or olive oil
• 1/2 tsp kosher salt

Southwest Skillet Filling

• 1 tsp avocado or olive oil
• 1/2 medium red onion (about 3 oz), small dice
• 1 red bell pepper, small dice
• 1 cup corn kernels (fresh or frozen; if frozen, do not thaw)
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 tsp chili powder (use a gluten-free spice blend)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp water or gluten-free vegetable broth
• 1 lime: 1 tsp finely grated zest + 1 tbsp juice
• 2 tbsp chopped fresh cilantro

Chili–Lime Crema

• 1/2 cup sour cream or plain Greek yogurt (confirm gluten-free)
• 1 tsp finely grated lime zest
• 1.5 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• 1–2 tsp cold water to thin (as needed)
• Optional: 1/2 tsp honey or agave

Toppings

• 1 avocado, sliced or diced
• 1/2 cup crumbled cotija
• 2 tbsp chopped fresh cilantro (plus more to taste)
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Preheat and prep the sweet potatoes

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Scrub and dry the sweet potatoes, then pierce each 5–6 times with a fork. Rub with 1 tsp oil and sprinkle with 1/2 tsp kosher salt.

Step 2: Roast until soft and caramelized

Place the potatoes on the prepared sheet and roast for 45–60 minutes, turning once halfway, until very tender and the skins are slightly crisp. They’re done when a skewer slides through easily or the center reads about 200–205°F (93–96°C). Timing varies with size; start checking at 45 minutes.

Step 3: Sauté the veggies for the filling

While the potatoes roast, heat 1 tsp oil in a large skillet over medium-high heat. Add the diced red onion, red bell pepper, and jalapeño. Cook, stirring occasionally, until the vegetables soften and the edges start to char, 5–6 minutes. Add the corn and cook 3–4 minutes more until lightly blistered.

Step 4: Season and finish the bean mixture

Reduce heat to medium. Stir in the black beans, chili powder, cumin, smoked paprika, garlic powder, ground coriander, salt, black pepper, and 2 tbsp water or gluten-free broth. Simmer 2–3 minutes until glossy and saucy. Off heat, stir in 1 tsp lime zest, 1 tbsp lime juice, and 2 tbsp cilantro. Taste and adjust seasoning with salt or lime.

Step 5: Make the chili–lime crema

In a small bowl, whisk the sour cream or Greek yogurt with 1 tsp lime zest, 1.5 tbsp lime juice, chili powder, cumin, and salt. Whisk in 1–2 tsp cold water to reach a silky, drizzleable consistency. If you like a touch of sweetness, add the honey or agave. Keep chilled until serving.

Step 6: Split, stuff, and garnish

When the sweet potatoes are ready, split each lengthwise and gently fluff the flesh with a fork. Spoon the warm Southwest filling inside. Drizzle generously with the chili–lime crema. Top with avocado, crumbled cotija, and additional cilantro. Serve immediately with lime wedges for squeezing.

Pro Tips

• Need it faster? Microwave the pierced potatoes for 6–8 minutes (turning once), then finish in the 425°F oven for 15–20 minutes to crisp the skins.
• Char equals flavor: Let the corn and peppers get a little color in the skillet for smoky depth.
• Gluten-free assurance: Most single-ingredient spices, beans, sour cream, and cotija are naturally gluten-free, but always check labels for “gluten-free” and avoid cross-contamination.
• Perfectly tender: Sweet potatoes are at their best when fully soft; don’t be afraid to roast longer for creamy interiors.
• Crema consistency: Thin the crema just enough to drizzle in ribbons that hold their shape for 1–2 seconds.

Variations

• Chipotle-Lime Heat: Stir 1–2 tsp minced chipotle in adobo (gluten-free brand) into the filling and 1/2 tsp into the crema for smoky spice.
• Dairy-Free/Vegan: Use a thick, unsweetened dairy-free yogurt for the crema and swap cotija for a dairy-free feta-style crumble. All other ingredients stay the same and gluten-free.
• Extra Protein: Add 1.5 cups cooked shredded chicken or sautéed firm tofu cubes to the skillet when you add the beans; season to taste. Ensure any marinades are gluten-free.

Storage & Make-Ahead

Roasted sweet potatoes keep 3–4 days refrigerated. The bean–corn filling keeps 4 days. The crema keeps 5 days. Store each in airtight containers. Reheat potatoes at 375°F (190°C) for 12–15 minutes or in the microwave until hot; rewarm the filling in a skillet with a splash of water. Assemble and garnish just before serving. For longer storage, freeze the filling up to 2 months; thaw overnight and reheat gently. Avocado is best cut fresh.

Nutrition (per serving)

Approximate: 500 calories; 18 g fat; 70 g carbs; 16 g protein; 13 g fiber; 950 mg sodium (varies by salt and cheese). This includes potato, filling, crema, avocado, and cotija.