These Tex-Mex Stuffed Slow Cooker Sweet Potatoes hit the trifecta in the Macheesmo home. My wife and I loved them. My nearly three year old ate them (what?!), and even my 10-month old was able to eat the smashed sweet potato and some of the filling.
If you factor in that these take almost no time to actually prep and they cook while you are at work or whatever, this maybe was the most successful and easy family meal I’ve ever made in terms of time-to-eater-happiness ratio.
One thing this recipe will leave you with a few cups of perfectly tender sweet potatoes from when you hollow out the potatoes. Please, please, don’t toss this stuff. Save it for baby food (if you have a need) or use it to thicken soups, or use it for something like this baked pasta situation.
Tex-Mex Stuffed Slow Cooker Sweet Potatoes
- 4 sweet potatoes
- 1 cup sweet corn
- 1 cup black beans
- ½ cup diced red onion
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups queso fresco
- Fresh cilantro, garnish
- Scrub sweet potatoes really well so they are clean. Add to your slow cooker. Cover and cook on high for 2-3 hours or on low for 6-8 hours.
- Meanwhile, stir together all other ingredients in a medium bowl. Leave about 1/2 cup of cheese and the cilantro for garnish.
- When potatoes are super tender, remove from the slow cooker. Let them cool until you can handle them. Then slice off the top of the potatoes and use a spoon to scoop out the filling from each potato (save for other stuff)!
- Fill potatoes completely full and even overflowing a bit with the black bean and corn mixture.
- Return stuffed potatoes to the slow cooker. Cover and cook on high for another 30 minutes to heat ingredients and melt cheese.
- Top potatoes with extra cheese and fresh cilantro. Serve while warm!
Did you make this recipe?
Tex Mex Stuffed Slow Cooker Sweet Potatoes
Cooking the sweet potatoes is the first step here. Just scrub them really well and then shove them in your slow cooker however they will fit.
These will need to cook on high for about 3 hours or on low for anywhere from 6-8 hours. It’s pretty hard to overcook them honestly.
When they are super tender, remove them and let them cool so you can handle them. Then slice off the tops and hollow out the potatoes. Leave a good amount of sweet potato in the potatoes though.
Meanwhile, mix all the fillings in a bowl. I used frozen corn and canned black beans because I’m a busy Dad and that’s how I roll now.
Add the crumbled cheese and stuff the potatoes until they are overflowing. Then back in the slow cooker they go for another 30 minutes or so to heat everything through and melt the cheese.
Garnish with a little extra cheese and some fresh cilantro. YUM.
We ate these with a side salad, but they would be perfect for something grilled or a roast chicken or something if you wanted something more hearty with the stuffed potatoes. Honestly though they are pretty filling as-is and they go well with something light like a salad or soup.