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!
Portions
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
Servings 4Ingredients
- 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)
Instructions
- 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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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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! :)
Heaven help me…I’m addicted now.
Absolutely delicious! Will definitely be making again!
Just made this last night and it is sooooo yummy. I didn’t read carefully and made Lime Crema (without the seaonings) and it was still delicious. I think the crema makes the dish. So excited about my yummy lunches for the week!
Great recipe! We regularly make something with a similar flavor profile but use black bean burgers instead. The crema was yummy and the jerk seasoning was a delicious addition!
Made the crema with what I hand on hand: plain yogurt, ancho chile powder, chili powder, garlic, handful of cilantro, half of a serrano. So delicious that I stopped myself from eating it with a spoon. Super excited for lunches for the week!
This is so flavorful! I love it.
I used tajin instead of jerk seasoning. I love the tang it adds to the sweet potato. also didn’t have chipotle for the lime crema so I used chili powder. It was still amazingly delicious.
O M friggin’ G this recipe is phenomenal. The chipotle lime crema puts it right over the top. We loved and devoured every bite! Thank you for another amazing recipe Beth! (Love this veggie challenge, BTW)
This was DELICIOUS! I roasted the potatoes whole and didn’t bother with the jerk seasoning (didn’t have any.) The red pepper and black beans were quick and easy to throw together. I topped with pickled jalapeños and had some red onion and cilantro to use up from Thai Curry Vegetable Soup from earlier in the week. I was also able to use the leftover lime from that recipe for the Crema. It was sweet, spicy, smoky and creamy! Another cheap, healthy, tasty recipe. Thank you!
Yes indeed! This recipe is perfection. It’s just hitting all of my buttons so hard. It’s a perfect balance of savory, spicy, tangy from the lime and sour cream and salty. I followed the recipe exactly as described and I wouldn’t change a thing.
In an effort to be more heart-healthy and lower my blood cholesterol level, I decided to try and embrace the sweet potato. I’ve never really been crazy about them but this recipe is delicious! I subbed plain greek yogurt for sour cream in the crema, and I think I could just eat a bowl of that by itself. I’ll def be making this again, as it’s an easy recipe for week nights.
OMG! This knocked it out of the park! There are so many flavors here with the Lime Crema and smokey chipotle, red bell pepper, and the contrast between the sweet of the potato and the heat from the Jalapeno. All I can say is Yuummm! I’ve been wanting to add more vegetarian dishes into our meals and this is easy, filling and loaded with taste! The whole family liked it, even the ones that aren’t crazy about black beans or sweet potatoes. I eat vegetarian for lunch, but dinners for the family are more challenging as they want their meat, so to be able to squeeze one of these in was a huge success! Next we’re going to try the Roasted Vegetable Ziti (I’m sure they are going to love it).
I’ve been following BudgetBytes for years, not long after it started and I’ve tried a LOT of Beth’s recipes and nothing has disappointed! Its my go to site when I need ideas for dinner or take to work lunches because I know it will be good, I’ll likely have all the ingredients on hand (no fancy ingredients here, Yeah!) and it won’t be hard to make! Left overs for hubby’s lunch are a plus also!
I don’t usually leave comments, but I also made the Chicken & Dumplings earlier this week and it really hit the spot on a cold night and I have leftovers now, (win win!) so I thought I just have to leave a comment, and finally let Beth know what a fantastic job she’s doing and thank her for all her hard work! My family thanks you, and it’s great to know that wholesome, tasty meals can be made on a budget and so easily! I’ve shared this site with all my friends and family over the years, and with our daughter when she was in college. Her and her roommates thanked me for saving them from ramen noodles and spaghetti every night! Our daughter still uses it today as she starts her career and is looking for ways to save money (and I know she’s eating well and will carry these skills with her for the rest of her life!) Thank you, from all of us!
Thank you!! <3
Love how riffable this is! I added some Cotija, guacamole, and ground turkey (sorry…not vegetarian any more…) and it was a flavor bomb in the best way. For me the chipotle lime crema was what really sent it into “holy cow this is amazing” territory.
Delicious! Love the lime crema and sweet potato combination.
If roasting a bunch of sweet potatoes, the oven is the way to go, but for single servings, the microwave rules. Foods basically steam in the mike, so you won’t get the deeper roasted flavor, but the texture is fine and the potato still tastes delicious. A nuked sweet potato is often a side dish at our house, or–for me–a meal all on its own. I used to take a raw one to work as lunch from time to time, as we always had salt&pepper available, and margarine in the staff room fridge. The topping also makes a fine bean salad, if you add about 1 T of olive oil, 1 T of vinegar. This is a nice variation of your delicious sweet potato taco recipe.
The dish makes me realize I should be enjoying Sweet Potatoes more. I usually only have them during a Holiday. love the combination of ingredients here.